making cookies. have little liquid which gives them a more substantial texture
TRANSCRIPT
![Page 1: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/1.jpg)
Making Cookies
![Page 2: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/2.jpg)
• have little liquid which gives them a more substantial texture
![Page 3: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/3.jpg)
Six Types of Cookies:
1. Bar cookies* baked in a shallow pan and then cut into bars or squares*some are soft dough, some are layered doughs (bases, fillings, toppings)*example: brownies*cut when cool using a thin-blade knife*remove the corner piece first
![Page 4: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/4.jpg)
2. Drop cookies*soft dough dropped on a cookie sheet*use a small cookie scoop or 2 teaspoons*place at least 2 inches apart*spread and flatten as they cook*examples: chocolate chip cookies
![Page 5: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/5.jpg)
3. Rolled cookies*example: holiday cookies*made from stiff dough that is rolled out and cut into different shapes with cookie cutters*chilled for easier handling*work a small amount at a time
![Page 6: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/6.jpg)
*roll dough to 1/8th inch on a lightly floured surface*dip cookie cutter in flour and shake off excess*cut efficiently to minimize scraps of dough*using a spatula remove cookies and place on a cookie sheet 1 inch apart
![Page 7: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/7.jpg)
4. Molded cookies*shaped by hand*balls of dough are rolled in chopped nuts or other coatings before baking*some are flattened (bottom of a glass), engraved with cookie stamps or tiles, pressed with a fork (peanut butter cookies)
![Page 8: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/8.jpg)
*use chilled dough*pinch off walnut size piece and form quickly*place 1 inch apart on cookie sheet*place 3 inches apart if pressing*dip glass in flour or sugar to keep from sticking*stamps are oiled lightly before using and floured in between cookies
![Page 9: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/9.jpg)
6. Refrigerator cookies*form dough into long, even rolls about one and half to two inches in diameter*wrap the rolls with wax paper, foil, or plastic wrap, and chill *can be prepared several days in advance*slice the roll by encircling it with heavy thread and pulling the ends*place slices about 1 inch apart on a cookie sheet
![Page 10: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/10.jpg)
6. Pressed cookies*made by using a cookie press to force dough on to baking sheet*use stiff dough- must be soft enough to press but firm enough to hold its shape*some are chilled and must be used quickly*stiff dough spread little- place a half inch apart
![Page 11: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/11.jpg)
Baking Cookies
• Uniform in size= bake evenly• Cool cookie sheets between batches or the
dough will soften and loose its shape• Delicately brown when down• Remove cookies immediately after baking
![Page 12: Making Cookies. have little liquid which gives them a more substantial texture](https://reader036.vdocuments.net/reader036/viewer/2022072014/56649eb05503460f94bb659b/html5/thumbnails/12.jpg)
Storing Cookies
• Store in a container after cooking• Cover crisp cookies with a lid that fits loosely • Cover soft cookies with a tight fitting lid • Store each type separately• Freeze cookies