LM answered Wednesday July 25 2007, 10:48 pm: This one's good. I've used it. Make sure you put the dough in the fridge long enough, it makes a difference.
The secret to making cookies soft [and chewy of course] is to bake them to a point where they look a little bit underbaked in the center. As they cool off, they cook a little more. It might take a tray or two to get it perfect, but sugar cookies are hard to ruin, just don't bake them until they look like hockey pucks :D
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