Before you say that there is not a single T in homemade cookies, Id better tell you that the Ts stand for types and texture. They are the two prominent features in our favorite sweet. One often can not be without the other.

We classify cookies based on how we get them ready for the oven.

1. Drop Cookies - If you have ever made chocolate chip, peanut butter, or oatmeal cookies, you undoubtedly use the dropping method. Any kitchen utensils such as tablespoons or ice cream scoops can be used to portion the dough. The trick is to make these portions relatively equal in size so that they bake uniformly. A variation of this technique is rolling cookie dough into balls. Drop cookies tend to have a soft and chewy texture.

2. Icebox or Refrigerated Cookies - I suspect that this type of cookies was invented when someone who did not have time to bake right after preparing the dough. Instead, she shaped it into logs or rectangles and refrigerated it. When she had time later, she sliced the chilled dough into individual pieces and baked them as needed. Many elegant homemade cookies such as pinwheel and checkerboard are of this type. It allows a busy home baker an opportunity to show off her creativity. These cookies usually have a crisp texture.

3. Cut-Out or Rolled Cookies - Dough for this type of cookies needs to be firm. To minimize scrap, start cutti

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