"Arri London" > wrote in message
...
>
>
> Melba's Jammin' wrote:
>>
>> I don't remember where I read, heard, or saw the recommendation that
>> cookie dough be refrigerated for several hours (even days) before
>> baking. Have you ever done that? Dough for drop cookies, not for
>> rolled cookies.
>
> We do that all the time. It's very dry here in the desert and it helps
> the flour rehydrate properly. However we did it when we lived in cold
> and wet climates. Seems to improve the flavour.

My mom did this with all of her cookie dough. It was especially importantg
for what she called "spritzers," butter cookies colored yellow blue and pink
and pressed through a cookie press onto the sheet.