1. Cookies

2. 6 Types of Cookies 1) Molded 2) Refrigerator 3) Pressed 4) Bar 5) Drop
6) Rolled

3. Molded Cookies Shaped by hand
Balls of dough may be rolled in chopped nuts or other coating before baking
Some are flattened with the bottom of a glass
This dough needs refrigeration so the cookies will be easier to shape
Overworking makes this dough tough
Example: Snickerdoodle Cookies

4. Refrigerator Cookies
To make refrigerator cookies, form the dough into a long, even roll. Wrap the rolls well in wax paper, foil, or plastic wrap and chill in refrigerator.
The dough can be prepared several days in advance
To cut, slice the roll by encircling it with heavy thread and pulling the ends. Place slices about 1 inch apart on the cookie sheet. They don’t spread too much.

5. Pressed Cookies
Pressed cookies are made by using a cookie press to force dough directly onto a baking sheet.
Spritz cookies are the most familiar type
The consistency of the dough is the key to these cookies. It must be soft enough to press but firm enough to hold its shape
You don’t need to put these cookies too far apart from each other on the cookie sheet (about ½ inch) because they barely spread

6. Bar Cookies
They are baked in a shallow pan and then cut into bars or squares
Examples: Brownies

7. Drop Cookies Made from soft dough and dropped onto a cookie sheet
Allow at least 2 inches between cookies since they spread and flatten a bit during baking
Example: Chocolate chip cookies

8. Rolled Cookies
Made from stiff dough that is rolled out and cut into different shapes with cookie cutters
Rolled cookie dough needs to be chilled for easier handling
Example: Sugar Cookies
Place the cookies about 1 inch apart from each other on the cookie sheet.