1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cookies 19

2. Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Crispness Low proportion of liquid in the mix. High sugar and fat content. Baking long enough to evaporate the moisture. Small size or thin shape. Proper storage. Cookies

3. Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Softness High proportion of liquid in the mix. Low sugar and fat content. Honey, molasses, or corn syrup in the formula. Underbaking. Large size or thick shape. Proper storage. Cookies

4. Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Chewiness High sugar and liquid content, low fat content. High proportion of eggs. Strong flour or gluten developed during mixing. Cookies

5. Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Spread High sugar content increases spread. High baking soda or baking ammonia increases spread. The creaming a mixture until light increases spread. Low oven temperature increases spread. A slack batter-one with a high liquid content- increases spread. Strong flour or activation of gluten decreases spread. Cookies spread more if baked on heavily greased pans. Cookies

6. Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 One Stage Method Scale ingredients accurately. Place all ingredients in the mixer and mix until uniformly blended. Cookies

7. Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Creaming Method Scale ingredients accurately. Cream together at low speed the fat, sugar, salt, and spices. Add eggs and liquid. Sift in the flour and leavening. Mix until combined. DO NOT OVERMIX. Cookies

8. Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Sponge Method Scale ingredients accurately. Whip the eggs and the sugar to the proper stage indicated in the formula used. Fold in the remaining ingredients as specified in the formula. Cookies

9. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Bagged or Pressed Cookies: made from a soft dough. Fit a pastry bag with a tip of the desired size and shape. Fill with cookie dough. Press out cookies of desired shape onto prepared sheet pans. Cookies

10. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Dropped: made from a soft dough. Select the proper size scoop for accurate portioning Drop the cookies onto prepared sheet pans. Allow enough space for spreading. If the formula requires it, flatten the dough with a weight dipped in sugar. Cookies

11. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Rolled Chill dough thoroughly. Rollout dough ⅛ inch (3 mm) thick on a floured canvas. Cut out cookies with cookie cutters. Place cookies on prepared sheet pans. Some décor may be applied before baking. After baking, decorate with desired icing, sugars, etc. Cookies

12. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Molded Chill dough thoroughly. Roll it out into long cylinders about 1 inch thick, or whatever size is required. With a knife or bench scraper, cut into ½ ounce (15 g) pieces or desired size. Place cookies on prepared sheet pans. Flatten cookies with a weight. Alternative method: After step 2, shape the dough by hand into desired shapes. Cookies

13. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Icebox Scale the dough into pieces of uniform sizes. Form the dough into cylinders. Wrap the cylinders in parchment or wax paper. Chill overnight. Unwrap the dough and cut into slices of uniform thickness. Place cookies on prepared sheet pans. Cookies

14. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Bar Scale the dough into 1¾ lb (450 g) units. Form the dough into cylinders the length of the sheet pans. Place three strips on each greased pan. Flatten the dough with the fingers into strips 3-4 inches (8-10 cm) wide and ¼ inch (6 mm) thick. If required, brush with egg wash. Bake as directed. While cookies are still warm, cut each strip into bars about 1¾ inches (4.5 cm) wide. In some cases, such as biscotti (twice baked) the strips are baked a second time until dry and crisp. Cookies

15. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Sheet Spread cookie mixture into prepared sheet pans. If required add topping or brush with egg wash. Bake as directed. Cookies

16. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Stencil Line a sheet pan with a silicone mat. Use a ready made stencil. Place the stencil on silicone mat or parchment. Spread the batter across the stencil to make a thin layer that fills the hole. Cookies

17. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Preparing the Pans Use clean, unwarped pans. Line sheets with parchment or silicone. Heavily greased pan increases the spread of cookie. Some high fat cookies may be baked on ungreased pans. Cookies

18. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Baking Most cookies baked at high temperature for short time. Too low temperature increases spreading. Too high temperature may burn the edges. Over baking one minute can burn cookies. Doneness is indicated by color. Rich doughs may have burned bottoms easily. Double pan the cookies to eliminate this problem. Cookies

19. Types and Make-up Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Cooling Remove cookies from pan while warm. If very soft, remove from pan when cool enough and firm enough to handle. Do not cool cookies in cold drafts. Cool completely before storing. Cookies