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CHAPTER 44

CHAPTER 44. There are six basic types of cookies: Rolled Drop Bar Refrigerator Pressed Molded Ingredients used to make different cookies are similar, but doughs differ in consistency and they are shaped differently. Kinds of Cookies. Stiff dough is used to make rolled cookies.

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CHAPTER 44

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  1. CHAPTER 44

  2. There are six basic types of cookies: • Rolled • Drop • Bar • Refrigerator • Pressed • Molded • Ingredients used to make different cookies are similar, but doughs differ in consistency and they are shaped differently. Kinds of Cookies

  3. Stiff dough is used to make rolled cookies. • Roll the dough out to a ¼ inch thickness and cut with a cookie cutter. • Sugar cookies are the most popular rolled cookies. Rolled Cookies

  4. Soft dough is used to make drop cookies. • Drop dough from a spoon onto cookie sheets. These will spread as they bake, so leave space in between. • Chocolate chip cookies are the most popular drop cookies. Drop Cookies

  5. Soft dough is used to make bar cookies. • Spread the dough evenly in a jelly roll pan or square cake pan and bake. • Brownies are a popular bar cookie. Bar Cookies

  6. Stiff dough is used to make refrigerator cookies. • Form the dough into a long roll, wrap in plastic wrap, and refrigerate until firm. Cut dough into thin slices and bake. • Pinwheel cookies are a popular refrigerator cookie. Refrigerator Cookies

  7. A very rich, stiff dough is used to make pressed cookies. • Pack the dough into a cookie press and push the dough through disks onto a cookie sheet and bake. • Spritz cookies are popular pressed cookies. Pressed Cookies

  8. Stiff dough is used to make molded cookies. • Break off small pieces of dough and shape them with your fingers. • Crescents are popular shapes. Molded Cookies

  9. Cookies contain the same basic ingredients used to make cakes: • Flour • Sugar • Liquid • Fat • Salt • Egg • Leavening agent *Most cookies contain more fat and sugar and less liquid than cakes. Cookie Ingredients

  10. Most cookies are mixed using the conventional mixing method--blend the sugar and fat until smooth, add the eggs, liquid, and flavorings, followed by the dry ingredients. • However, macaroons and meringues are made with beaten egg whites and are mixed like angel food and sponge cakes. Mixing Methods for Cookies

  11. Most cookies, except bar, should be baked in flat baking pans or cookie sheets; cookie sheets should not have high sides because cookies will bake unevenly. • Bar cookies should be baked in a pan with sides (jellyroll pan) • Cookies baked on bright, shiny cookie sheets will have light, delicate crusts. • Cookies baked on dark cookie sheets will have dark bottoms. • Cookie sheets should be cool when you place cookies on them. Why? Pans for Baking Cookies

  12. Bar cookies cook well in a microwave because the whole pan cooks at once. • Most other cookies do not do well in a microwave. Microwaving cookies

  13. Crisp Cookies Soft Cookies • Container with a loose fitting lid-they need to remain dry in order to retain crispness • Freeze in dough form or baked form • Container with a tight fitting lid-exposure to air will dry out soft cookies • Freeze in dough form or baked form Storing Cookies

  14. Crisp Cookies Soft Cookies • Place cookies on a cookie sheet in a 300 degree oven for a few minutes to make cookies crisp again if they have begun to stale • Place a piece of bread, an apple slice, or an orange section in the container with soft cookies that have begun to stale to freshen them again (replace fruit or bread every other day). Freshening Stale Cookies

  15. Gingerbread House Competition(Rolled Cookie)

  16. Beach Houses

  17. Lucas Oil Stadium

  18. Winter Houses

  19. Barn and Beach

  20. Spongebob and Winter Slide

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