1. Cookies A small sweet cake, typically round and crisp.

2. Types of Cookies Drop Molded Rolled Refrigerator Pressed Bar

3. Types of Cookies A. Drop B. Molded C. Rolled D. Refrigerator E. Pressed F. Bar D. F. E. A. B. C.

4. Types of Cookies: Examples Drop:Chocolate Chip; Oatmeal Molded:Snickerdoodle; Knot Pressed:Spritz Rolled:Sugar; Gingerbread man Bar:Brownie; Lemon square Refrigerator:Chocolate Pinwheel

5. Cookies the process: Cookies should be baked on shiny cookie sheets. For evenly browned cookies, be sure that cookies are the same size. Before cutting out each cookie, be sure to dip the cookie cutter in flour. Bake cookies near the middle of the oven.

6. Cookies the process: Soft cookie should be stored in a container with a tight lid. Crisp cookies should be stored in a container with a loose lid. Immediately after baking, remove cookies with a wide spatula/turner. Be sure cookies are cooled before you store them. C 1981; J Weston Welch, Publisher Box 658 Portland, Maine 04104

7. Ingredients in Cakes and Cookies A. Flour – 1. Gives structure or framework to the cake a. all purpose- sift it to keep from packing b. cake flour- for finer structure Self-rising flour- contains leavener and salt B. Shortening – 1. Gives richness and tenderness – a. crisco – b. lard – c. butter (not whipped) – d. margarine – e. oil

8. Ingredients in Cakes and Cookies C. Sugar – 1. gives flavor and crispness a. granulated b. brown c. confectioners d. honey and syrups D. Liquids – 1. Helps ingredients act with each other, as a binder, and to add moistness. a. milk b. water c. juice

9. Ingredients in Cakes and Cookies E. Leavening Agents –1. Make framework rise, adds lightness and tenderness. a. baking powder b. baking soda c. yeast F. Eggs –1. Gives flavor and moistness; golden color; acts as a binder. G. Flavoring –1. Enhances flavor or adds new flavor. a. salt b. extracts (vanilla) c. chocolate and spice H. For best results all ingredients should be at room temperature.