Cookie Recipes
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1. Use parchment paper. Parchment paper is available at any grocery store in the aisle where you find plastic wrap. Just tear off a sheet, and you can use it the whole time you are baking the cookies. Cookies do not stick to it, and it makes it easier to take them off the pan to put them on cookie cooling racks.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

2. Use ice cream scoops. They come in many sizes to accommodate how big or how small you want your cookies. When you scoop your cookie dough with ice cream scoops, it gives them a uniform shape and size for cooking more evenly rather than having big cookies that do not cook all the way through or having smaller cookies that become crispy critters. Melon ball scoops work well for miniature cookies.

3. When making a cookie dough that has to be chilled; chill it in log shapes. When the dough is in log shapes, all you have to do is slice and bake. The cookies come out uniform slices for cooking evenly and makes it easy to place on cookie sheet and bake them faster than scooping. They also hold their shape better.
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HISTORY

Before I begin with the history of peanuts you should probably know that the peanut is not a nut. The "pea"nut is actually more closely related to the pea. It is a member of the legumes family. Also, peanuts do not grow in trees like nuts do. They grow on the ground. They start out as flowers, and eventually wind up burrowing underground. Under ground is where they become a delicious peanut.

OK - so where did these little guys come from you ask? Well, they are thought to have originated in South America...possibly Brazil or Peru. When the Portuguese began to explore "The New World," they took peanuts back home with them. Portuguese traders took them as far as Asia and Africa. ...more...

Web recipes-on-the-net.com

So You Want to Bake Cookies - My Tips For Success by Brenda Campbell
The Wonderful World of Peanuts by Lara Velez

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