Cookies A small sweet cake, typically round and crisp.
Types of Cookies:Examples
• Drop: Chocolate Chip; Oatmeal• Molded: Snickerdoodle; Knot• Pressed: Spritz• Rolled: Sugar; Gingerbread man• Bar: Brownie; Lemon square• Refrigerator: Chocolate Pinwheel
Cookies the process:
• Cookies should be baked on shiny cookie sheets.
• For evenly browned cookies, be sure that cookies are the same size.
• Before cutting out each cookie, be sure to dip the cookie cutter in flour.
• Bake cookies near the middle of the oven.
Cookies the process:
• Soft cookie should be stored in a container with a tight lid.
• Crisp cookies should be stored in a container with a loose lid.
• Immediately after baking, remove cookies with a wide spatula/turner.
• Be sure cookies are cooled before you store them.
C 1981; J Weston Welch, Publisher Box 658 Portland, Maine 04104
Ingredients in Cakes and Cookies
• A. Flour – 1. Gives structure or framework to the cake
• a. all purpose- sift it to keep from packing• b. cake flour- for finer structure• Self-rising flour- contains leavener and salt
• B. Shortening– 1. Gives richness and tenderness– a. crisco– b. lard– c. butter (not whipped)– d. margarine– e. oil
Ingredients in Cakes and Cookies
• C. Sugar– 1. gives flavor and crispness
• a. granulated• b. brown• c. confectioners• d. honey and syrups
• D. Liquids– 1. Helps ingredients act with each other, as a binder, and to add
moistness.• a. milk• b. water• c. juice
Ingredients in Cakes and Cookies• E. Leavening Agents
– 1. Make framework rise, adds lightness and tenderness.• a. baking powder• b. baking soda• c. yeast
• F. Eggs– 1. Gives flavor and moistness; golden color; acts as a binder.
• G. Flavoring– 1. Enhances flavor or adds new flavor.
• a. salt• b. extracts (vanilla)• c. chocolate and spice
• H. For best results all ingredients should be at room temperature.