How do I know if my stone is good for baking cookies?

Stones were invented for pizzas, not for cookies. It must have been some serendipitous discovery that it even works for something with such a high butter content. As long as I have been baking cookies I have baked on a stone. I like it because the cookies bake so evenly, because the back of each cookie looks as good as the front, and I don't have some cookies getting too done while others on the same stone are too soft. Almost everybody has at least one stone. Made popular by those kitchen shows you host right in your own home, I have found that almost every kitchen has at least one stone for pizza if not for baking. Being a bargain hunter, I have to plead guilty to buying several substand

The GOSPEL of Christmas Cookies

Joyce Payne, one of the holiest ladies I know, came up to me at church and gave me some rules regarding Christmas Cookies. I have to believe her because she only speaks truth but also because I want to believe every word of this. When people ask me how they can make this cookie healthier, I tell them, "eat half of it." I like these rules better. 1. If you eat a Christmas cookie fresh out of the oven, it has no calories because everyone knows that the first cookie is the test cookie and thus; calorie-free. 2. If you drink a diet soda with your second cookie it also has no calories because the diet soda cancels out the cookie calories. (Who said you never used algebra?!) 3. If a friend comes o

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