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Published byPreston Rose Modified over 7 years ago
Cookies are like little cakes, made from recipes that have less liquid and usually less sugar. There are two kinds of cookie dough: Soft dough: used to make drop and bar cookies. Stiff dough: used to make refrigerator cookies, rolled cookies, and molded cookies.
There are 6 types of cookies: Bar cookies: baked in square or rectangular pan, then cut into bars: Can be from a batter or from a soft dough pressed into a pan, evenly. Cooled and then cut into bars. Example: brownies.
Drop cookies: made from soft dough dropped from a teaspoon onto a baking sheet: Dough spreads during baking, so allow space between. Cool baking sheets between batches to prevent excessive spreading. Often contain large chunks of other ingredients (raisons, choc. Chips) that are stirred in after dough is mixed. Should be made the same size for even baking. Example: chocolate chip cookies.
Cut out cookies: stiff dough rolled out, then cut with cookie cutters. Avoid rolling in too much additional flour; will make cookies less tender. Use cookie cutters dusted in flour. Cut cookies as close together as possible.
Molded cookies: formed by shaping stiff dough by hand into balls. May be rolled in nuts. May be flattened with a fork (peanut butter cookies) or flattened with the bottom of a glass (sugar cookies)
Refrigerator cookies: softer dough shaped into a log, wrapped in waxed paper and chilled until firm, then sliced and baked (like slice and baked cookies). Pressed cookies: dough pressed through a cookie press through a disk that forms a shape (spritz cookies).
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