Cookies

6 Types of Cookies 1) Molded 2) Refrigerator 3) Pressed 4) Bar 5) Drop 6) Rolled

Molded Cookies Shaped by hand Balls of dough may be rolled in chopped nuts or other coating before baking Some are flattened with the bottom of a glass This dough needs refrigeration so the cookies will be easier to shape Overworking makes this dough tough Example: Snickerdoodle Cookies

Refrigerator Cookies To make refrigerator cookies, form the dough into a long, even roll. Wrap the rolls well in wax paper, foil, or plastic wrap and chill in refrigerator. The dough can be prepared several days in advance To cut, slice the roll by encircling it with heavy thread and pulling the ends. Place slices about 1 inch apart on the cookie sheet. They don’t spread too much.

Pressed Cookies Pressed cookies are made by using a cookie press to force dough directly onto a baking sheet. Spritz cookies are the most familiar type The consistency of the dough is the key to these cookies. It must be soft enough to press but firm enough to hold its shape You don’t need to put these cookies too far apart from each other on the cookie sheet (about ½ inch) because they barely spread

Bar Cookies They are baked in a shallow pan and then cut into bars or squares Examples: Brownies

Drop Cookies Made from soft dough and dropped onto a cookie sheet Allow at least 2 inches between cookies since they spread and flatten a bit during baking Example: Chocolate chip cookies

Rolled Cookies Made from stiff dough that is rolled out and cut into different shapes with cookie cutters Rolled cookie dough needs to be chilled for easier handling Example: Sugar Cookies Place the cookies about 1 inch apart from each other on the cookie sheet.