cookies. koekje “cookie” in dutch meaning little cake used to test oven temperature cookie facts
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Cookies
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koekje
“cookie” in Dutch
meaning little cake
used to test oven temperature
Cookie Facts
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Kinds of Cookies
• Rolled
• Drop
• Bar
• Refrigerator
• Pressed
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Rolled Cookie
Sugar Cookies
• Roll out dough with Rolling Pin
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Drop Cookies
Oatmeal RaisinChocolate Chip Peanut Butter Snickerdoodles
• Scoop or “drop” on to cookie sheet
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Bar
Pumpkin bar • Cake like cookie that is layered
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Refrigerator Cookie
Pin wheel Checkerboard
• Rolled in to log or cylinder then cut with knife
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Pressed Sprits
• Use a pump or cookie press to make shapes of cookie
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Cookie Textures
Crisp cookies – • made from a stiff dough • very little liquid in the batter • high ratio of sugar • spread more than other cookies• dry faster because they are thin
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Soft cookies – • contain low amounts of fat and sugar • high amount of liquid, such as egg.
Corn syrup is used and retains moisture, providing the soft texture
When done baking, they will have light brown bottom and sides
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• Chewy – • High ratio of eggs, sugar, and liquid• Small amount of fat.
The gluten in the flour must develop during the mixing stage.
Gluten-
provides the stretch and flexibility to the cookie giving it the chewy characteristic.
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Cookie ingredients
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FlourProvides structure
Types of Flour- All purpose (bread)- Self Rising- Cake - Pastry
All Purpose or pastry flour is best
NEVER use self rising in cookies
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Sugar
Sweetness
Granulated sugar
provides proper spread
Powdered sugar will spread less
Brown Sugar
Adds flavor and softens
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Leavening agents
Baking soda
relaxes the gluten so the cookie will spread more
Baking Powder
make the dough rise and fluff
Cream of tartar-
acts as a stabilizer – help keep shape
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Fat
Such as shortening or butter
Create texture, add flavor, and add calories
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Liquid
Eggs
Add nutritional value
Will cause the cookies to spread
Milk
Softens cookie
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Flavorings and Seasonings
Extracts, salt, nuts are examples of the flavorings and seasonings used in cookies.
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Mixing Cookies
Creaming method-
the most common way for mixing cookie dough.
Air is beaten into the sugar and fat making a light and fluffy mixture as the cookies bake
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Baking Cookies
• Use baking parchment paper-
help the cookies for sticking and burning
• Bake on flat, shiny, cool baking sheets
• Avoid dark pans
dark pans absorb heat and will cause the cookies to burn
• Warm pans will cause the cookies to spread
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Storing Cookies
• Crisp cookies - store in a container with a loose fitting cover
• Soft cookies - store in a container with a tight fitting lid
• Bar cookies - store in the baking pan
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Freezing Cookies/Dough
For longer storage cookies can be frozen.
Many cookies freeze well in both the baked and dough form.