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Published byJeffrey Atkinson Modified over 8 years ago
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Cookies
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Kinds of Cookies 6 Basic Groups of Cookies Ingredients are all similar. Doughs differ in consistency. You also shape the cookies differently.
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Kinds of Cookies Rolled Cookie Uses a stiff dough. Roll to a thickness of 1/8 – ¼ inch. Use a cookie cutter. Transfer cookies onto a cookie sheet. Example: Sugar Cookie
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Kinds of Cookies Continued… Drop Cookie Uses a soft dough. Drop or push the dough onto a cookie sheet. Leave about 2 inches between each cookie. These cookies will spread more than rolled cookies. Example: Chocolate Chip Cookie
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Kinds of Cookies Continued… Bar Cookie Use a soft dough. Spread the dough evenly on a jelly roll pan, or a square cake pan. Depending on the thickness, these cookies may be chewy or cake like. You can cut into many different shapes after baking. Example: Brownie
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Kinds of Cookies Continued… Refrigerator Cookies Contain a high proportion of fat. Form a stiff dough into a long roll, about 2 inches in diameter. Wrap the roll in foil or plastic wrap and refrigerate until firm. When the dough is hardened, cut into thin slices. Place cookies on a lightly greased cookie sheet. Example: Pinwheel
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Kinds of Cookies Continued… Pressed Cookie Use a very rich, stiff dough Pack the dough into a cookie press. This is a utensil that has perforated disks through which you push the dough onto cookie sheets. Cookies vary in size and shape. Example: Swedish Spritz
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Kinds of Cookies Continued… Molded Cookies Use a stiff dough. Break off a small piece of dough and shape with your fingers. Examples: Crescents are popular shape.
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Cookie Ingredients All cookies contain the same basic ingredients. Flour Liquid Salt Sugar Fat Egg Leavening Agents
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Cookie Ingredients Continued… Most cookies contain more fat and sugar and less liquid than cakes. Rolled cookies contain no liquid. The proportion of ingredients, as well as the way you shape the cookies, determines if cookies are soft or crisp.
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Mixing Methods for Cookies Conventional Mixing Method Blend the sugar and fat until smooth. Add eggs, liquid, and flavorings. Followed by the dry ingredients.
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Pans for Baking Cookies Drop, rolled, refrigerator, pressed, and molded cookies = flat baking pans, or cookie sheets. Pans should not have high sides. Cookies will bake unevenly. Bake bar cookies in a pan with sides. Cookies baked on bright, shiny aluminum will have light brown crusts. The shiny aluminum reflects the heat.
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Pans Continued… Dark pans absorb heat. Cookies baked on dark pans will have dark bottoms. Your cookie sheet should be cool when you place your cookies on for baking. If warm, the cookies will spread and lose their shape. If you use two cookie sheets you may have to rotate the pans during baking.
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Microwaving Cookies Bar cookies can be cooked in the microwave oven. Use a square or oblong glass baking dish. Use medium heat, and check for doneness with a toothpick.
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Storing Cookies Store crisp cookies in a container with a loose fitting cover. Store soft cookies in a container with a tight fitting cover. Exposure to air will dry out soft cookies. Never store crisp cookies with soft cookies. Soft cookies will make crisp cookies soft too!!! You can freeze both baked cookies and cookie dough for longer storage.
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Freshening Stale Cookies Crisp cookies = 300°F oven for a few minutes. Soft cookies = place a piece of bread, apple slice, or orange section in the cookie container. The cookies will absorb the moisture from the above ingredients and become soft again.
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Incredible Edible Cookie Invention Contest http://nibblesandnoshing.com/2013/12/25/the- science-behind-baking-cookies/ http://nibblesandnoshing.com/2013/12/25/the- science-behind-baking-cookies/
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