Cookies BASIC TYPES OF COOKIES Six Basic Types

Cookies BASIC TYPES OF COOKIES

Six Basic Types of Cookies z. Rolled z. Dropped z. Bar z. Refrigerator z. Pressed z. Molded

Rolled Cookies z. These use a stiff dough. z. Roll the dough to 1/8” to 1/4” thick. z. Cut the dough with a cookie cutter. z. Most popular of this type are- Sugar cookies and gingerbread cookies.

Dropped Cookies z. These use a soft dough. z. Drop or push the dough from a spoon onto a cookie sheet. z. Leave 2 inches between cookies- these spread more than rolled cookies. z. Most popular of this type- Chocolate chip and oatmeal raisin.

Bar Cookies z. These use a soft dough. z. Spead dough evenly in a jelly roll or square cake pan and bake it. z. Bar cookies may be chewy or cake-like. z. You cut bar cookies after baking. z. Most popular type of this type- Brownies and lemon squares.

Refrigerator Cookies z These contain a high portion of fat. z Form the stiff dough into a long roll, about 2” in diameter. z Wrap in foil or plastic wrap and refrigerate until firm. z Cut in thin slices and place slices on a cookie sheet to bake. z The most popular of this type- Pinwheel cookies or slice and bake varieties.

Pressed Cookies z. These use a very rich, stiff dough. z. Pack dough into a cookie press. z. The shape of the cookies vary based on the disk you chose for the cookie press. z. The most popular of this type- Spritz or Cream cheese cookies.

Molded Cookies z. These use a stiff dough. z. You break off pieces of the dough and shape them with your fingers. z. Crescents and balls are the most common shapes. z. Most popular type of this type- Peanutbutter cookies and thumbprint cookies.

INGREDIENTS Each ingredient has a specific function (use).

FLOUR –PROVIDES STRUCTURE

SUGAR zflavor zbrowning

EGGS z. Binding agent z. Texture z. Color and flavor

LEAVENING AGENTS –HELPS IT TO RISE

SALT z. FLAVOR

FAT z. Tenderness z. Richness and flavor (sometimes: if butter or margarine not shortening)

EXTRACTS z. Definition: solution of flavor oils in alcohol z. Use: flavor

LIQUIDS z. MOISTEN

COOKIE PANS z. SIZE: 2” shorter than oven to allow heat to circulate z. SHINY: so brown evenly z. GREASE: sometimes…so read the recipe z. COOL: allow pans to cool before reusing to prevent dough from melting onto pan

DONENESS z. BAR: shrink from edge and top springs back (brownies must use timer) z. GENERAL RULE: bake until delicately brown with dry, glossy surface and firm edges z. DO NOT USE: toothpick to test

STORING z. COOL: on cooling rack z. SOFT: tightly closed jar (apple/bread if dry) z. CRISP: jar w/ loose fitting lid (can make crisp if soft @ 300 oven for 5 -10 min. )

FREEZING z. TIME: 9 -12 months z. USE: wax paper between layers z. THAW: let stand at room temperature

In conclusion: z. Baking is an exact science so… z. Measure accurately z. Preheat oven (unless recipe says not to do so)