1. Cookie Notes

2. Cookies are like little cakes, made from recipes that have less liquid and usually less sugar. There are two kinds of cookie dough:  Soft dough: used to make drop and bar cookies.  Stiff dough: used to make refrigerator cookies, rolled cookies, and molded cookies.

3. There are 6 types of cookies: Bar cookies: baked in square or rectangular pan, then cut into bars:  Can be from a batter or from a soft dough pressed into a pan, evenly.  Cooled and then cut into bars.  Example: brownies.

4. Drop cookies: made from soft dough dropped from a teaspoon onto a baking sheet:  Dough spreads during baking, so allow space between.  Cool baking sheets between batches to prevent excessive spreading.  Often contain large chunks of other ingredients (raisons, choc. Chips) that are stirred in after dough is mixed.  Should be made the same size for even baking.  Example: chocolate chip cookies.

5. Cut out cookies: stiff dough rolled out, then cut with cookie cutters.  Avoid rolling in too much additional flour; will make cookies less tender.  Use cookie cutters dusted in flour.  Cut cookies as close together as possible.

6. Molded cookies: formed by shaping stiff dough by hand into balls.  May be rolled in nuts.  May be flattened with a fork (peanut butter cookies) or flattened with the bottom of a glass (sugar cookies)

7. Refrigerator cookies: softer dough shaped into a log, wrapped in waxed paper and chilled until firm, then sliced and baked (like slice and baked cookies). Pressed cookies: dough pressed through a cookie press through a disk that forms a shape (spritz cookies).