Drop Cookies

Among the easiest cookies to prepare, drop cookies may be formed by literally dropping the batter from a spoon onto a cookie sheet. Using a small ice-cream scoop—a number 64, which has the capacity of 1 tablespoon, is perfect in all recipes except where another size is indicated—makes sure all the cookies will be uniform and, more important, all bake to the same degree of doneness at once.

You may use a pastry bag to shape drop cookies. For small cookies, fit the pastry bag with a ½-inch plain tube, such as Ateco #806. For larger cookies, use a larger tube, or use the pastry bag with no tube in it.