CookiesCookies

Chapter 19Chapter 19

Cookies=small cakesCookies=small cakes

• IngredientsIngredients

• Eggs=structure, leavening, flavorEggs=structure, leavening, flavor

• Fat= binding agent, tenderizer, flavorFat= binding agent, tenderizer, flavor

• Flour=structureFlour=structure

• Sugar=tenderizer, colorSugar=tenderizer, color

• Leavening agents=trap air Leavening agents=trap air

• Salt=flavorSalt=flavor

4 characteristics4 characteristics

• #1 crispness #1 crispness (shortbread, rolled, tuiles, refrigerator (shortbread, rolled, tuiles, refrigerator cookies)cookies)

– Low moistureLow moisture

– High fats and sugarsHigh fats and sugars

– Long bakingLong baking

– Small size Small size

• #2 Softness (oatmeal raison, #2 Softness (oatmeal raison, gingerbread)gingerbread)

– High liquidHigh liquid– Low sugar and fatLow sugar and fat– Hygroscopic sugarsHygroscopic sugars– Under bakingUnder baking– Large/thick shapesLarge/thick shapes

• #3 Chewiness (brownies, macaroons)#3 Chewiness (brownies, macaroons)

– High sugar, liquid, eggsHigh sugar, liquid, eggs

– Low fat contentLow fat content

– Strong gluten developmentStrong gluten development

• #4 Spread (lacy cookies/florentines)#4 Spread (lacy cookies/florentines)– High sugarHigh sugar– Creamed fat and sugarCreamed fat and sugar– Low oven tempsLow oven temps– Slack batterSlack batter– Strong flourStrong flour– Heavily greased pansHeavily greased pans

3 Basic Mixing Methods3 Basic Mixing Methods

• #1 one stage#1 one stage– All ingredients in one bowlAll ingredients in one bowl

• #2 Creaming#2 Creaming– Cream fat w/sugarCream fat w/sugar– Add liquids Add liquids – dry ingredients dry ingredients

• #3 Sponge#3 Sponge– Make meringue and fold in dry Make meringue and fold in dry

ingredientsingredients

8 types of cookies8 types of cookies

• BaggedBagged– Pastry bag/spritzPastry bag/spritz

• RolledRolled– Rolling pin/sugar cookiesRolling pin/sugar cookies

• DroppedDropped– Teaspoon/chocolate chipTeaspoon/chocolate chip

• IceboxIcebox– Sliced/refrigerator cookiesSliced/refrigerator cookies

• MoldedMolded– By hand or with stamp/peanut butterBy hand or with stamp/peanut butter

• BarBar– Logs sliced/biscottiLogs sliced/biscotti

• SheetSheet– Sheet pan/brownies and lemon barsSheet pan/brownies and lemon bars

• StencilStencil– Soft paste/tuilesSoft paste/tuiles

Quiz NotesQuiz Notes

• 8 types of cookies8 types of cookies

• Review chapter 19Review chapter 19

• 3 methods of mixing3 methods of mixing

• Cookie characteristicsCookie characteristics– What makes a crisp cookie?What makes a crisp cookie?– What makes a moist cookie?What makes a moist cookie?