COOKIES DIFFERENT KINDS Rolled Dropped Bar Refrigerator Pressed

COOKIES

DIFFERENT KINDS: Rolled Dropped Bar Refrigerator Pressed Molded The same ingredients are used to make all the six types of cookies. Cookie dough differs in consistency, and you shape them differently.

ROLLED COOKIES Stiff dough is used to make rolled cookies. � Roll the dough on a pastry cloth or board to a thickness of 1/8 to ¼ inch. Example: Sugar cookies

DROPPED COOKIES Soft dough is used to make dropped cookies. � Drop or push the dough from a spoon onto cookie sheets. � Leave 2 inches of space between cookies because they will spread. Example of dropped cookies: � Chocolate chip cookies

BAR COOKIES Soft dough is used to make bar cookies. � Spread the dough evenly in a baking sheet and bake it. � These may be chewy or cake like depending on the thickness of the dough. Example of bar cookies: � Brownies

REFRIGERATOR COOKIES Contain a high proportion of fat. � Form the stiff dough into a long roll, two inches in diameter. � Place in the refrigerator until it has hardened, then cut into slices. Example of refrigerator cookies: � Pinwheel cookies

PRESSED COOKIES You use very rich, stiff dough � Pack the dough into a cookie press. � This utensil has perforated disks through which you push the dough onto cookie sheets. Example of pressed cookies: � Spritz

MOLDED COOKIES You also use a stiff dough to make molded cookies. � Break off small pieces of dough and shape them with your fingers. Example of molded cookie shapes: � Crescents & small balls

COOKIE INGREDIENTS 7 basic ingredients: � Flour � Sugar � Liquid � Fat � Salt � Eggs � Leavening Baking soda, baking powder, etc.

FLOUR Gives cookies their form and structure � When flour is mixed with water, gluten is formed. Gluten gives the dough its elasticity.

SUGAR Sources of sugar: � Sugar beets � Sugar cane

SUGAR Makes cookies sweet Adds tenderness Helps makes cookies turn brown in color

BROWN SUGAR Granulated sugar with molasses added to it. � Molasses softens the texture of the sugar Brown sugar comes in dark and light varieties. � Dark brown sugar has a more intense flavor

EGGS Give cookies structure Add flavor, color, liquid, protein, and fat to cookies. Egg yolk adds tenderness and flavor to cookies. Eggs come in small, medium, large, and extra large � Large eggs are the best size to use in most recipes

FAT Butter: � Gives flavor, tenderness, crispness, and a golden-brown color to cookies Cookies will spread more, have a lighter texture and richer flavor if butter is used rather than margarine Shortening: � Gives flavor and tenderness Cookies will spread less, and have less flavor if shortening is used rather than butter.

BAKING POWDER Leavening agent: makes batter and dough rise.

BAKING SODA Leavening agent: makes batter and dough rise.

SALT Enhances flavors in cookies

INGREDIENT FACTS Rolled cookies often contain no liquid. The proportion of ingredients, as well as the way you shape the cookies, determines if the cookies are soft or crisp.

MIXING METHODS FOR COOKIES Many cookies are made using the conventional mixing method. � Blend the sugar and fat until smooth. � Add the eggs, liquid, and flavorings, followed by dry ingredients.

PANS FOR BAKING COOKIES Bake dropped, rolled, refrigerator, pressed, and molded cookies on flat baking pans or cookie sheets. Cookie sheets should not have high sides, or cookies will cook unevenly. Bake bar cookies in pans with sides. Cookies baked on bright, shiny cookie sheets will have light, delicate brown crusts.

PANS FOR BAKING COOKIES Cookies baked on dark cookie sheets will have dark bottoms. Cookie sheets should be cool when you place cookies on them for baking. Warm sheets will cause cookies to spread and lose their shape.

PANS FOR BAKING COOKIES If you bake two sheets of cookies at one time, you may have to rotate the pans during baking. Baking pans should never touch each other or the sides of the oven.

MICROWAVING COOKIES Most microwave ovens are not large enough to efficiently cook dozens of cookies. Bar cookies work well in a microwave oven because the whole pan cooks at once. These should be micro waved on medium power and tested with a toothpick for doneness.

STORING COOKIES Store crisp cookies in a container with a loose fitting cover. To retain their crispness, crisp cookies need to remain dry. Store soft cookies in a container with a tight fitting cover. Exposure to air will dry out soft cookies.

STORING COOKIES Never store crisp and soft cookies together. The soft cookies will soften the crisp cookies. You can store bar cookies in their baking pan if you cover them.

STORING COOKIES For longer storage, you can freeze cookies. To freeze refrigerator cookie dough, wrap the shaped rolls tightly in plastic wrap and then in aluminum foil. You can freeze shape molded, rolled, and drop cookie doughs in a large ball.

STORING COOKIES You can freeze bar cookie dough in the baking pan. To freeze baked cookies, pack them in a sturdy container with a tight-fitting cover.

FRESHENING STALE COOKIES If crisp cookies have become soft or begun to stale, you can make them crisp again by placing them on a cookie sheet in a 300 degree F oven for a few minutes. If soft cookies have become hard, you can make them soft again by placing a piece of bread, an apple slice, or an orange section in the cookie container.