1.   After the cookies have cooled, store them between sheets of wax paper in a tin or plastic container with a tight-fitting cover.

2.   For best results and least breakage, let cookies cool thoroughly in pan before carefully removing.

3.   If necessary, before cookies cool, press spoon handle into depression to enlarge slightly.

4.   Let cookies cool completely on a rack before decorating.

5.   Let cookies cool on a rack.

6.   Let baked cookies cool completely on racks before icing or storing.

7.   Let the cookies cool on the sheets for about two minutes then remove to cooling racks to cool completely.

8.   Place the baking sheets on racks and let the cookies cool for a few minutes before removing them to wire racks to cool completely.

9.   The pears and grapes were already roasted in moscato, and the pignoli cookies were cooling on a sideboard.

10.   While cookies are cooling, melt semisweet chocolate with oil in a small, heavy pan over low heat.