Kinds of Cookies

Rolled

Dropped

Bar

Refrigerator

Pressed

Molded

Rolled Cookies

Rolled Cookies

Stiff Dough

Rolled Out – rolling pin/pastry cloth

Cut from dough – cookie cutters

1/8 to 1/4 inches thick

Dropped Cookies

Dropped Cookies

Soft Dough

Drop (Push) cookies from spoon to

cookie sheet

2 inches apart – cookies spread

Bar Cookies

Bar Cookies

Soft Dough

Dough is spread in pan

(jelly roll/square pan)

Refrigerator Cookies

Refrigerator Cookies

Stiff Dough

High Proportions of FAT

2 inch roll, wrap in plastic wrap, refrigerate

When FIRM – cut into thin slices

Pressed Cookies

Pressed Cookies

Stiff Dough (Very Rich)

Cookie Press – utensil used to make shapes

Molded Cookies

Molded Cookies

Stiff Dough

Shape with fingers

Ingredients

Flour

Sugar

Liquid

Fat

Salt

Egg

Leavening Agent

Flour Flour is a toughening agent All-Purpose flour is most used flour in

American kitchens Flour mixed with liquids produces Gluten Gluten is an elastic substance that is

produced by the proteins found in flour Flour should be stored in a cool dry place

Liquids Play a role in developing gluten Make physical and chemical changes that

add structure and texture to baked goods Water and milk are most common liquids

used

Leavening Agents A substance that triggers a chemical

reaction that allows baked goods to grow. Air, steam, baking soda, baking powder and

yeast are all leavening agents Store these products in a cool dry place

Fats Add richness and flavor Common solid fats are butter, margarine

and vegetable shortening. If a recipe calls for vegetable shortening

and you don’t have any you can melt Crisco shortening down.

You can replace one fat with another in recipes

Sweeteners Add flavor, tenderness and browning Can not substitute different sweeteners for each other in

a recipe Granulated sugar is highly refined sugar Powder sugar is granulated sugar with added cornstarch Brown sugar is granulated sugar coated with molasses Honey, Molasses and corn syrup are also other

sweeteners

Eggs Eggs are “multitaskers” in a recipe Fats in the eggs add flavor, color, richness

and tenderness Certain fats in the yolk create a chemical

reaction binding liquids and fats in the recipes to keep batter from separating

Flavorings Add variety to baked products Vanilla is most common liquid flavoring Adding liquid or spice flavorings to a recipe

that does not call for them can change your recipe completely.

Conventional Mixing Method Blend sugar and fat until smooth Add eggs, liquid, flavorings Add dry ingredients – add flour all at once Cream together

Cookie Sheets Shiny Aluminum – reflect heat

cookie - consist shape, color, diameter

Insulated cookie – not as brown, tender on bottom

Cookie Sheets Dark Nonstick

cookie – small diameter, rounded, tops/bottoms browned

Black Surface – absorbs heat cookie – cooks faster, round, small diameter

Storing Cookies Crisp Cookies

container w/ loose fitting cover

Freeze cookies for longer storage

Soft Cookies container w/tight fitting cover