Making Cookies

have little liquid which gives them a more substantial texture

Six Types of Cookies: 1.Bar cookies * baked in a shallow pan and then cut into bars or squares *some are soft dough, some are layered doughs (bases, fillings, toppings) *example: brownies *cut when cool using a thin-blade knife *remove the corner piece first

2.Drop cookies *soft dough dropped on a cookie sheet *use a small cookie scoop or 2 teaspoons *place at least 2 inches apart *spread and flatten as they cook *examples: chocolate chip cookies

3.Rolled cookies *example: holiday cookies *made from stiff dough that is rolled out and cut into different shapes with cookie cutters *chilled for easier handling *work a small amount at a time

*roll dough to 1/8 th inch on a lightly floured surface *dip cookie cutter in flour and shake off excess *cut efficiently to minimize scraps of dough *using a spatula remove cookies and place on a cookie sheet 1 inch apart

4.Molded cookies *shaped by hand *balls of dough are rolled in chopped nuts or other coatings before baking *some are flattened (bottom of a glass), engraved with cookie stamps or tiles, pressed with a fork (peanut butter cookies)

*use chilled dough *pinch off walnut size piece and form quickly *place 1 inch apart on cookie sheet *place 3 inches apart if pressing *dip glass in flour or sugar to keep from sticking *stamps are oiled lightly before using and floured in between cookies

6.Refrigerator cookies *form dough into long, even rolls about one and half to two inches in diameter *wrap the rolls with wax paper, foil, or plastic wrap, and chill *can be prepared several days in advance *slice the roll by encircling it with heavy thread and pulling the ends *place slices about 1 inch apart on a cookie sheet

6.Pressed cookies *made by using a cookie press to force dough on to baking sheet *use stiff dough- must be soft enough to press but firm enough to hold its shape *some are chilled and must be used quickly *stiff dough spread little- place a half inch apart

Baking Cookies Uniform in size= bake evenly Cool cookie sheets between batches or the dough will soften and loose its shape Delicately brown when down Remove cookies immediately after baking

Storing Cookies Store in a container after cooking Cover crisp cookies with a lid that fits loosely Cover soft cookies with a tight fitting lid Store each type separately Freeze cookies