1. Cookies

2. Kinds of Cookies  6 Basic Groups of Cookies  Ingredients are all similar.  Doughs differ in consistency.  You also shape the cookies differently.

3. Kinds of Cookies  Rolled Cookie  Uses a stiff dough.  Roll to a thickness of 1/8 – ¼ inch.  Use a cookie cutter.  Transfer cookies onto a cookie sheet.  Example:  Sugar Cookie

4. Kinds of Cookies Continued…  Drop Cookie  Uses a soft dough.  Drop or push the dough onto a cookie sheet.  Leave about 2 inches between each cookie.  These cookies will spread more than rolled cookies.  Example:  Chocolate Chip Cookie

5. Kinds of Cookies Continued…  Bar Cookie  Use a soft dough.  Spread the dough evenly on a jelly roll pan, or a square cake pan.  Depending on the thickness, these cookies may be chewy or cake like.  You can cut into many different shapes after baking.  Example:  Brownie

6. Kinds of Cookies Continued…  Refrigerator Cookies  Contain a high proportion of fat.  Form a stiff dough into a long roll, about 2 inches in diameter.  Wrap the roll in foil or plastic wrap and refrigerate until firm.  When the dough is hardened, cut into thin slices.  Place cookies on a lightly greased cookie sheet.  Example:  Pinwheel

7. Kinds of Cookies Continued…  Pressed Cookie  Use a very rich, stiff dough  Pack the dough into a cookie press.  This is a utensil that has perforated disks through which you push the dough onto cookie sheets.  Cookies vary in size and shape.  Example:  Swedish Spritz

8. Kinds of Cookies Continued…  Molded Cookies  Use a stiff dough.  Break off a small piece of dough and shape with your fingers.  Examples:  Crescents are popular shape.

9. Cookie Ingredients  All cookies contain the same basic ingredients.  Flour  Liquid  Salt  Sugar  Fat  Egg  Leavening Agents

10. Cookie Ingredients Continued…  Most cookies contain more fat and sugar and less liquid than cakes.  Rolled cookies contain no liquid.  The proportion of ingredients, as well as the way you shape the cookies, determines if cookies are soft or crisp.

11. Mixing Methods for Cookies  Conventional Mixing Method  Blend the sugar and fat until smooth.  Add eggs, liquid, and flavorings.  Followed by the dry ingredients.

12. Pans for Baking Cookies  Drop, rolled, refrigerator, pressed, and molded cookies = flat baking pans, or cookie sheets.  Pans should not have high sides.  Cookies will bake unevenly.  Bake bar cookies in a pan with sides.  Cookies baked on bright, shiny aluminum will have light brown crusts.  The shiny aluminum reflects the heat.

13. Pans Continued…  Dark pans absorb heat.  Cookies baked on dark pans will have dark bottoms.  Your cookie sheet should be cool when you place your cookies on for baking.  If warm, the cookies will spread and lose their shape.  If you use two cookie sheets you may have to rotate the pans during baking.

14. Microwaving Cookies  Bar cookies can be cooked in the microwave oven.  Use a square or oblong glass baking dish.  Use medium heat, and check for doneness with a toothpick.

15. Storing Cookies  Store crisp cookies in a container with a loose fitting cover.  Store soft cookies in a container with a tight fitting cover.  Exposure to air will dry out soft cookies.  Never store crisp cookies with soft cookies.  Soft cookies will make crisp cookies soft too!!!  You can freeze both baked cookies and cookie dough for longer storage.

16. Freshening Stale Cookies  Crisp cookies = 300°F oven for a few minutes.  Soft cookies = place a piece of bread, apple slice, or orange section in the cookie container.  The cookies will absorb the moisture from the above ingredients and become soft again.

17. Incredible Edible Cookie Invention Contest  http://nibblesandnoshing.com/2013/12/25/the- science-behind-baking-cookies/ http://nibblesandnoshing.com/2013/12/25/the- science-behind-baking-cookies/