Cookies and Pies Chapter 21.4

Kinds of Cookies Bar cookies Baked in square or rectangular pans and then cut into bars, squares or diamonds Can be made from batters or soft dough that is pressed into the pan Ex. Brownies

Kinds of Cookies Drop cookies Made from a soft dough dropped onto cookie sheets Dough spreads out to make a thick cookie Allow 2 inches between cookies so they can spread without touching Ex. Chocolate chip cookies Reduced fat cookies replace some or all of the fat with applesauce, mashed bananas, pureed fruits, or canned pumpkin

Kinds of Cookies Cut-out cookies (rolled cookies) Pressed cookies Made from stiff dough that is rolled out and cut with cookie cutters Ex. Sugar cookies Pressed cookies Made by pushing dough through a cookie press Can make a variety of shapes Ex. Spritz cookies

Kinds of Cookies Molded cookies Formed by shaping the dough by hand into balls Cookies can then be rolled in nuts or other toppings Alternatively the cookies can be pressed with a fork or the bottom of a glass Ex. Peanut butter cookies

Kinds of Cookies Sliced cookies (refrigerator/icebox cookies) Made by forming a soft dough into a long roll and refrigerating it. When chilled and firm, the cookies are sliced and baked Ex. Sliced butter cookies

Baking Cookies Most cookies are baked on cookie sheets Flat pans with only one edge Let cookies sheets cool between batches or the warm pan will cause to cookies to lose their shape Bar cookies are done when they pull away slightly at the edges Cookies are done when lightly browned and edges are firm

Pie Pie – a flaky crust filled with either a sweet or savory mixture Sweet pies may contain fruit, custard, or cream filling Generally served as a dessert Savory pies may be filled with meat or a custard and vegetable mixture Generally served as a main dish Ex. Pot pie and quiche

Pie Crust Demo