COOKIES

SIX BASIC KINDS Bar Cookies Baked in square or rectangular pans Made from batter or soft dough Usually cooled in pan, then cut Example: brownies

Drop Cookies Soft dough that is dropped from a teaspoon onto cookie sheets, 2” apart Dough spreads out during cooking, leave space Example: chocolate chip

Cut-out Cookies Rolled Cookies Made from stiff dough that is rolled out 1/4” and cut with cookie cutters Easier if dough has been refrigerated Example: Sugar cookies

Molded Cookies Made by shaping by hand into balls Rolled in some type of topping, then baked, or flattened with a fork or bottom of a glass. Example: Gingersnaps, Peanut Butter Cookies

Pressed Cookies Made by pushing dough through a cookie press Example: Spritz

Sliced cookies Refrigerator Cookies Form a soft dough into a long roll and refrigerate it. When chilled and firm, cookies are sliced and baked Example: Oatmeal Rounds

General information on Cookies Most are baked on cookie sheets Flat pans with only 1 side Pans need to be cool before baking more cookies Warm pan softens the dough and the cookies will lose their shape.

Doneness of cookies Bar cookies Other cookies When they pull away slightly from the sides of the pan. Slight impression remains when they are tapped gently. Other cookies Bottoms lightly browned, and the edges are firm

Storing Cookies Store crisp cookies in a container with a loose fitting lid Soft cookies in a container with a tight fitting lid. Can’t store crisp and soft cookies together because the crisp cookies will become soft.