It's important to allow cookie sheets to cool between batches. A hot cookie sheet may cause the cookies to spread too much. And, the cookies may brown too much around the edges. For spritz cookies, it's very important to cool the cookie sheet to room temperature before pressing the dough onto it. If the sheet is warm, the cookie press won't release the dough properly.
When making drop cookies, use a spoon from your flatware, not measuring spoons. The deeper bowl of a measuring spoon makes the dough difficult to remove. Push the dough off of one spoon with another spoon or a small spatula. For even baking, keep the dough mounds even in size.
For evenly shaped, evenly baked drop cookies that are all the same size, use a food scoop. They work like ice cream scoops and come in various sizes. The higher the number, the smaller the scoop.
Continued on page 6: More Test Kitchen Tips