I beg to differ from experience. Here's some info I found too. Leavening ingredients help to control spread or size, produces volume and promote proper crust color through regulation of acidity or alkalinity (pH) of the dough. Cookies that are hand dropped, deposited with a pastry tube, or machine deposited, need the spread control of leavening agents. An alkali such as baking soda exerts a weakening effect on the flour proteins (gluten) and helps to promote spreading. Since most cookie ingredients are neutral to slightly acid, they are usually sufficient to neutralize any reasonable quantity of baking soda added. From http://www.bakingandbakingscience.com/cookies.htm AND Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking. From http://allrecipes.com/HowTo/Perfect-Cookies/Detail.aspx Also over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies.

It was funny..sort of. Most of my cookies have butter in them (apart from meringues) so donÂt stick anyway, and I donÂt care about washing the cookie sheets. (You have to wash the bowls and beaters and everything, so whatÂs a few sheets?) So the only reason I thought I could use the parchment was to be able to slide the delicate spritz off the sheets and onto my flat countertop to cool. Once they are cool they are easy enough to pick up without crumbling. I sprinkled the sheets with water and put the parchment over that, and thought that would give it enough tack. I realized when I pressed the first cookie that it was not going to work. Normally the dough sticks to the metal sheet, you pull up the press and the cookie is on the sheet. But with the parchment, instead when I pulled up the press the parchment just came up. I put a weight on the end and then it just slid around for the second cookie. I thought of taping the sheet down and then removing the tape before putting it in the oven. But with the clock ticking away on the 23rd and many batches to go, I just abandoned the idea and did it the old way. If the parchment were glued down I assume I could not slide the sheet off to cool the cookies on the countertop. But I think the slickness of the parchment, even if it is glued down with something, will not work for cookie press recipes, or any cookie that needs adhesion to the cookie sheet to get it to work. I mention this in case someone in the future is thinking about using parchment for this purpose.

I found the Eggnog Snickerdoodles on the cooking forum years ago. I made them last night and they were very good! I couldn't find Brandy extract so I just used cognac instead. I also added a little bit of cinnamon. Eggnog Snickerdoodles 2 3/4c flour 1 1/2c sugar 1 c butter, softened 2 eggs 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 1/2 tsp brandy extract 1/2 tsp rum extract 1/8 tsp nutmeg Sugar mix: 1/4c sugar 1tsp nutmeg Mix butter and sugar. Add eggs and beat. Add flour, cream of tartar brandy and rum extract, salt, soda and nutmeg. Mix well. Chill. Shape into 1 tsp sized balls. Roll in sugar mix. Bake 8-10 minutes at 350° or until cookies are lightly browned. Yields 2 dozen. Recipe easily doubles with no problem.

This one does not have wafers but is the recipe we used when we were kids BOIL 1 stick SALTED butter 2 C sugar 1/2 C cocoa powder 1/2 C milk 1/4 tsp salt ADD [after boilage] 1 tsp vanilla/or more as desired MIX WITH 2 C old fashioned oats 1 C shredded coconut DROP ONTO WAXED PAPER TO COOL ENJOY In a large bowl combine oats and coconut. Set aside. Pour mixture over oats and coconut and mix to combine Bring butter, sugar, cocoa, milk, and salt to a boil. Boil for 2 minutes, stirring occasionally. Remove from heat. Stir in vanilla (USE THE GOOD STUFF) Drop by spoonfuls onto waxed paper-lined lined baking sheet Sprinkle with additional coconut if desired.