well, here's how I spaced 'em. One compartment is 3-3/4 inches, and the rest of 2-3/4 inches. I could have gone 1/4 inch smaller on all of them, but I wouldn't have wanted to go larger. They don't hold too much, each of them, and the box of cooling racks sits just outside the dividers (leans on the last one, in fact). So, it worked out. And now, I get to THROW AWAY the box the tray dividers were in, which has been sitting around my house for many months. I installed infrastructure AND decluttered, all at once! And, I think now I can take the drill downstairs, because I've decided I'm not going to keep the wire pull-out (wrong size, doesn't do what I need), so I don't need to install it. LOTS of decluttering. Oh, and now that the shelf in this cabinet is higher (to make room for the cookie sheets), I can stand the wholesale-club jumbo boxes of cereal UP, and fit more of them in. We've nearly never had a place to stash these; now we do!

Here's a couple thumbprint cookies that are tried & true. Imake them every year. Chocolate Caramel Treasures Cookie type: formed These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999. Ingredients For the cookies: 1 stick unsalted butter, softened 2/3 cup sugar 1 egg yolk 1 teas vanilla 1 cup flour 2 tbsp whole milk 1/3 cup unsweetened cocoa powder 1/4 teas salt 1 egg white, lightly beaten 1/2 cup chopped hazelnuts For the filling: 10 (1 x 1/2 inch) plain caramels, 2 tbsp heavy cream For the drizzle: 3 oz semisweet chocolate, finely chopped Directions For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Preheat oven to 350 degrees. Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 1/2 inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool. Make the filling while cookies are cooling. Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely. Make chocolate drizzle one hour before serving. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes. *I never bother with the drizzle. I also usually use walnuts and not hazelnuts. ***************** Austrian Jam Cookies Cookie type: formed My mom originally got the recipe out of a magazine years ago. I don’t know what magazine. These cookies nowadays go by the name thumb print cookies. I like to call them Austrian Jam cookies because they sound more sophisticated that way. I usually double the batch. A single batch will make about 15-18 cookies. A double batch, you will get closer to 3 dozen. Ingredients 1/2 cup butter (1 stick), softened (not melted) 1/2 cup sugar 1 teas vanilla* 1 egg, separated 1 1/4 cup sifted flour 2/3 cup chopped almonds** your favorite flavor of jam Directions Preheat oven to 300 degrees. Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy. Stir in flour. Gather dough into a ball, cover and chill for several hours. Roll level teaspoonful of dough into balls. Dip the ball into a slightly beaten egg white. Roll the ball into the almonds. Place on a lightly greased cookie sheet. Space cookies 1 inch apart. These cookies will not spread very much. Press an indentation with your thumb in the middle of the cookie, careful not to go all the way through to the pan. Fill with jam. Bake at 300 degrees for 20 minutes. *Almond extract can be used in place of real vanilla. ** Generally, I think the almonds are a little too hard for the rest of the cookie. I usually use walnuts or pecans. I like using Polaners preserves for the jam centers. I have also used Smuckers as well as homemade jam.

I'd freeze the cookies as well. Another method to use is to make your dough well ahead of time (when you have a spare moment), divide into dollops with a portion scoop, and freeze the dough balls in plastic containers or freezer bags (divide the layers with parchment paper). Hubby and I did that last weekend - one continuous mixing marathon... Yesterday and today we had a bake-off and delivered freshly-baked cookies to neighbors and friends. It's so much nicer just baking the cookies without all the clean-up from mixing. -Grainlady

leel... The height of the entire opening is 18-1/2" and it's 70" off the floor. The bottom "space" (b/w the cab floor & shelf) is 4-1/4" tall. The shelf is 3/4" thick. The top "space" (b/w the shelf and the cab ceiling) is 13-1/2". The drawer is nice enough, I suppose, but I wouldn't like it. First, it's too narrow to fit everything neatly and separately; there will be a lot of overlapping and pawing through things to get what you want. Honestly, I don't know anyone who has so few cooling racks, cookie sheets, roasting pans, muffin tins, etc. that would fit in a drawer that size. So, it would have to be much wider...which leads to... Second, it takes up prime real estate for more often used items that I would rather have closer at-hand and be easier to get to. The nice thing about the cabinet over the ovens is that it's near the point-of-use for the majority of items stored there, it's not prime real estate for items used more often, and the items stored there can easily be reached by grasping the bottom corner and pulling out...you don't need to grab the whole thing b/c of weight or b/c of the way they're stored (upright as opposed to flat, etc.) If you're just storing cutting boards, then you don't need a wide cabinet so you aren't taking up that much room and I can see using something like the drawer. But, it does eliminate the ability to store the cutting boards lengthwise and providing room for a shelf above (or below) for additional storage.