1. Cookies
BASIC TYPES OF COOKIES

2. Six Basic Types of Cookies
Rolled
Dropped
Bar
Refrigerator
Pressed
Molded

3. Rolled Cookies These use a stiff dough.
Roll the dough to 1/8” to 1/4” thick.
Cut the dough with a cookie cutter.
Most popular of this type are- Sugar cookies and gingerbread cookies.

4. Dropped Cookies These use a soft dough.
Drop or push the dough from a spoon onto a cookie sheet.
Leave 2 inches between cookies- these spread more than rolled cookies.
Most popular of this type- Chocolate chip and oatmeal raisin.

5. Bar Cookies These use a soft dough.
Spead dough evenly in a jelly roll or square cake pan and bake it.
Bar cookies may be chewy or cake-like.
You cut bar cookies after baking.
Most popular type of this type- Brownies and lemon squares.

6. Refrigerator Cookies These contain a high portion of fat.
Form the stiff dough into a long roll, about 2” in diameter.
Wrap in foil or plastic wrap and refrigerate until firm.
Cut in thin slices and place slices on a cookie sheet to bake.
The most popular of this type- Pinwheel cookies or slice and bake varieties.

7. Pressed Cookies These use a very rich, stiff dough.
Pack dough into a cookie press.
The shape of the cookies vary based on the disk you chose for the cookie press.
The most popular of this type- Spritz or Cream cheese cookies.

8. Molded Cookies These use a stiff dough.
You break off pieces of the dough and shape them with your fingers.
Crescents and balls are the most common shapes.
Most popular type of this type- Peanut- butter cookies and thumbprint cookies.

9. Each ingredient has a specific function (use).
INGREDIENTS
Each ingredient has a specific function (use).

10. FLOUR
PROVIDES STRUCTURE

11. SUGAR
flavor
browning

12. EGGS
Binding agent
Texture
Color and flavor

13. LEAVENING AGENTS
HELPS IT TO RISE

14. SALT
FLAVOR

15. FAT
Tenderness
Richness and flavor (sometimes: if butter or margarine not shortening)

16. EXTRACTS
Definition: solution of flavor oils in alcohol
Use: flavor

17. LIQUIDS
MOISTEN

18. COOKIE PANS SIZE: 2” shorter than oven to allow heat to circulate
SHINY: so brown evenly
GREASE: sometimes…so read the recipe
COOL: allow pans to cool before reusing to prevent dough from melting onto pan

19. DONENESS
BAR: shrink from edge and top springs back (brownies must use timer)
GENERAL RULE: bake until delicately brown with dry, glossy surface and firm edges
DO NOT USE: toothpick to test

20. STORING COOL: on cooling rack
SOFT: tightly closed jar (apple/bread if dry)
CRISP: jar w/ loose fitting lid (can make crisp if 300 oven for 5-10 min.)

21. FREEZING TIME: 9-12 months USE: wax paper between layers
THAW: let stand at room temperature

22. In conclusion: Baking is an exact science so… Measure accurately
Preheat oven (unless recipe says not to do so)