Cookies

Types of Cookies: 1. Bar – Baked and cooled in pan before cutting into squares. Examples: Brownies and Lemon bars

2. Drop – Soft dough is dropped by teaspoons onto cookie sheets. Allow space for cookies to expand. Examples: Chocolate Chip and Oatmeal

3. Cut-Out (Rolled) – Stiff dough is rolled and cookie cutters are used to make shapes before baking Examples: Sugar Cookies and Gingerbread Cookies

4. Molded – Dough is shaped into balls which can be rolled in a coating or flattened before baking. Example: Peanut Butter

5. Pressed - Dough is pushed through a cookie press directly onto a baking sheet. Example: Spritz

6. Sliced (Refrigerator) - Soft dough is formed into a long roll, wrapped and chilled. Roll is cut into even slices then baked. Example: Pinwheels

_____ _____ _____ Switch ½ way through bake time Pan Preparation –Follow recipe Most cookies do not need pan greased because of high fat content –Parchment paper for easy cleanup (if applicable) Oven Placement –One pan = bake in center –Multiple pans = stagger and rotate Storage –Use covered containers so cookies stay moist –Store different types of cookies separate

The Conventional Method of Mixing There are certain cooking terms one must know in order to properly prepare cookie dough or batter. –Dry ingredients –Liquid Ingredients –Sift –Cream –Mix –Stir –Beat –Consistency

Conventional Method of Mixing All cookie dough and batters use the conventional method of mixing. Fat and sugar are combined first. Sugar crystals “grate” against the fat, creating holes that fill with air. This builds volume into the batter. Alternately adding dry and liquid ingredients reduces the need for vigorous mixing, which contributes to a velvety texture.

The Types of Ingredients Make a Difference Examples: Butter vs. shortening Brown sugar vs. white sugar Unsweetened chocolate vs. semi-sweet chocolate Salted butter vs. unsalted butter Bread flour vs. all-purpose flour Cake flour vs. all-purpose flour