Cookies

1. Cookies Gotta love em’!!!

2. Ingredients • First rule (simplest) of baking cookies – Stock your pantry with basic & frequently used ingredients • Right ingredients on hand – fabulous cookies anytime!!

3. Ingredients • Flour • Self rising • Same as all-purpose flour with added salt and leavening (baking powder). • All purpose • Blend of hard & soft wheat. It contains only the center of the wheat kernel • Most will come sifted!!! • Does not contain leavening Agents (pastry will not rise) • Store in airtight container. Not original package – bugs, ants • Don’t pour fresh on top of old

4. Leaveners • React w/liquids to create air bubbles in dough, causing cookies to puff up • Baking powder • Made of baking soda, cream of tartar & a small amount of cornstarch • Releases carbon dioxide gas bubbles that cause cookie & others to rise • Double acting – mixed, oven (dough can stand) • Bake more quickly, spread less & do not brown as well (baking soda) • Too much – deflate, chalky taste • 1 t per cup of flour • Baking soda • 4x the leavening power as baking powder • Only small amount is needed • ¼ t per cup of four • Always mix with dry ingredients 1st – reacts immediately when wet • Put in oven ASAP • Often added as color enhancer – better browning • Cream of tartar • Used most often to stabilize egg whites & achieve max volume while whipping them, creamier texture • Keeps indefinitely if stored in cool, dry place • Spice aisle

5. Sugars • Carbs derived from the roots, stems or leaves of plants. • Add taste, improve tenderness, texture & color and stay fresh longer • Brown Sugar • Blend of white sugar & molasses • Soft, moist texture & distinctive flavor • Light (less molasses) & dark • Can use interchangeable – but dark stronger flavor darker color • Dries out & hardens quickly when exposed to air • Sealed tightly ASAP after opening – refrigerator –moist • Hardened – microwave – HIGH 30 seconds • Granulated White Sugar • Most common • Highly refined into tiny white grains • Keep indefinitely – store in airtight container, cool, dry place • Powdered Sugar • Granulated sugar that has been ground into a powder & mixed w/a small amount of cornstarch (prevent caking, dry) • Dissolves easily • Tender texture • Should always be sifted

6. Fats, eggs & dairy • Butter • Made from cream – 80% butterfat 10 – 16% water • Scored by USDA – quality grade – grade AA – highest • Unsalted – preferred by many bakers- fresher, sweeter flavor & less moisture – allows baker to control salt • Spread more (shortening) • More crisp & butter flavor • Reduced fat/calorie butter avoid – too much water • Store in fridge, use on/before expiration date, tightly wrap & covered – pick up flavors & odors • Margarine • Solid FAT from hydrogenated veg. oil (80% fat) • Softer & more oily than butter • Can be substituted for butter – flavor/texture different • Shortening • 100% FAT • Does not contain water – melts at higher temp • Cookies spread less quickly or not at all • Puffier • Can be used interchangeably w/butter

7. Fats, eggs & dairy • Vegetable Oil • 100% fat • Moisture & tenderness – not very common in cookie re. • Cookies – flat w/crackly or crinkled tops • Eggs • An essential ingredient in most cookies • Egg yolk (high in fat) – richness, tenderness & color to cookie • Protein-packed egg whites – add structure, stability & moisture • Sold – grade & size • Select clean, unbroken eggs – USDA – packing date • Refrigerate eggs • Do not egg raw eggs or food containing raw eggs • Cream cheese • Store – in fridge, tightly wrapped – last about a week • Add tenderness, combines w/butter – produces a rich, delicate dough

8. Flavorings • Cinnamon • Dried bark of various laurel trees • 2 varieties • Ginger • Used extensively in Asian & Indian cooking • Not ginger not appropriate sub. for fresh ginger • Nutmeg • Inner brown seed of a tropical evergreen tree • Spicy-sweet flavor & aroma • Use fresh when possible – more flavor • Salt • Enhances the flavor of other ingredients • Too much – too salty • Too little – recipe does not work properly • Vanilla • Pod fruit of the tropical vanilla orchid • Use pure not imitation • Correct measuring • Do not add to hot liquids - flavor will evaporate • Will keep indefinitely – tightly capped, cool, dark place