2. Criteria 321 General Appearance Uniform Shape & Size Texture & Tenderness Moisture Content Flavor (I’d eat it again) (OK)(Never Again)

3. I. Preparation A. Easy to prepare 1.Similar to cake batter 2.Less liquid added 3.Heavier texture than cakes

4. II. Kinds of Cookies

5. A. Bar Cookies 1.Baked in square or rectangular pan 2.Made from batter or soft dough 3.Texture ranges from cake-like to chewy brownies

6. B. Drop Cookies 1.Made from soft dough and dropped onto cookie sheet. 2.During baking dough spreads out to form a thick cookie. -allow about 2 “ between cookies Example: Chocolate Chip

7. To reduce fat in drop cookies replace some or all of the oil with: –Applesauce –Mashed Banana –Pureed Fruit

8. C. Cut Out Cookies 1.Also called rolled cookies 2.Made from a stiff dough 3.Rolled out and cut into shapes  Gingerbread cookies

9. D. Molded Cookies 1.Dough is shaped into a ball shape 2.Can be rolled in nuts or other toppings 3.Also can be flattened w/ fork prior to baking  Example: Peanut Butter Cookies

10. E. Pressed Cookies 1.Made by pressing dough through a cookie press  Variety of different shapes  Example: Spritz

11. F.Sliced Cookies 1.Also called refrigerator cookies 2.Made by forming soft dough into a long roll and refrigerating 3.When dough is chilled – slice and bake.  Example: Santa’s Whiskers

12. III. Baking Cookies

13. A.Most baked on cookie sheet flat pan with one edge B.Let sheet cool between batches C.Bar cookies are done when they pull slightly from the side of the pan -slight impression remains when tapped lightly D.All other cookies are done when: -bottoms are slightly browned -edges are firm