Making Cookies

• have little liquid which gives them a more substantial texture

Six Types of Cookies:

1. Bar cookies* baked in a shallow pan and then cut into bars or squares*some are soft dough, some are layered doughs (bases, fillings, toppings)*example: brownies*cut when cool using a thin-blade knife*remove the corner piece first

2. Drop cookies*soft dough dropped on a cookie sheet*use a small cookie scoop or 2 teaspoons*place at least 2 inches apart*spread and flatten as they cook*examples: chocolate chip cookies

3. Rolled cookies*example: holiday cookies*made from stiff dough that is rolled out and cut into different shapes with cookie cutters*chilled for easier handling*work a small amount at a time

*roll dough to 1/8th inch on a lightly floured surface*dip cookie cutter in flour and shake off excess*cut efficiently to minimize scraps of dough*using a spatula remove cookies and place on a cookie sheet 1 inch apart

4. Molded cookies*shaped by hand*balls of dough are rolled in chopped nuts or other coatings before baking*some are flattened (bottom of a glass), engraved with cookie stamps or tiles, pressed with a fork (peanut butter cookies)

*use chilled dough*pinch off walnut size piece and form quickly*place 1 inch apart on cookie sheet*place 3 inches apart if pressing*dip glass in flour or sugar to keep from sticking*stamps are oiled lightly before using and floured in between cookies

6. Refrigerator cookies*form dough into long, even rolls about one and half to two inches in diameter*wrap the rolls with wax paper, foil, or plastic wrap, and chill *can be prepared several days in advance*slice the roll by encircling it with heavy thread and pulling the ends*place slices about 1 inch apart on a cookie sheet

6. Pressed cookies*made by using a cookie press to force dough on to baking sheet*use stiff dough- must be soft enough to press but firm enough to hold its shape*some are chilled and must be used quickly*stiff dough spread little- place a half inch apart

Baking Cookies

• Uniform in size= bake evenly• Cool cookie sheets between batches or the

dough will soften and loose its shape• Delicately brown when down• Remove cookies immediately after baking

Storing Cookies

• Store in a container after cooking• Cover crisp cookies with a lid that fits loosely • Cover soft cookies with a tight fitting lid • Store each type separately• Freeze cookies