Kinds of Cookies

2. Kinds of Cookies Rolled Dropped Bar Refrigerator Pressed Molded

3. Rolled Cookies

4. Rolled Cookies Stiff Dough Rolled Out – rolling pin/pastry cloth Cut from dough – cookie cutters 1/8 to 1/4 inches thick

5. Dropped Cookies

6. Dropped Cookies Soft Dough Drop (Push) cookies from spoon to cookie sheet 2 inches apart – cookies spread

7. Bar Cookies

8. Bar Cookies Soft Dough Dough is spread in pan (jelly roll/square pan)

9. Refrigerator Cookies

10. Refrigerator Cookies Stiff Dough High Proportions of FAT 2 inch roll, wrap in plastic wrap, refrigerate When FIRM – cut into thin slices

11. Pressed Cookies

12. Pressed Cookies Stiff Dough (Very Rich) Cookie Press – utensil used to make shapes

13. Molded Cookies

14. Molded Cookies Stiff Dough Shape with fingers

15. Ingredients Flour Sugar Liquid Fat Salt Egg Leavening Agent

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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.

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

24. Cookie Sheets • Shiny Aluminum – reflect heat • cookie - consist shape, color, diameter • Insulated • cookie – not as brown, tender on bottom

25. Cookie Sheets • Dark Nonstick • cookie – small diameter, rounded, tops/bottoms browned • Black Surface – absorbs heat • cookie – cooks faster, round, small diameter

26. Crisp Cookies container w/ loose fitting cover Freeze cookies for longer storage Soft Cookies container w/tight fitting cover Storing Cookies