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Baking Cookies

Baking Cookies

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  • 1. Six Basic Types
  • 2.  Flour (all-purpose) Sugar Fat Egg Salt Leavening Flavoring – ex. Vanilla extractCookies contain more fat and sugar than cakes.
  • 3.  Ex. Chocolate Chip Easy Spreads on the baking sheet – leave 2” Drop the same amount each time Soft dough
  • 4.  Ex. Brownies Spread in Pan Require Longer Baking Require Longer Cooling Soft Dough
  • 5.  Ex. Peanut Butter Shape them with the hands Will not spread much when baked Stiff dough
  • 6.  Ex. Gingerbread Chill Dough for Easier Rolling Very Decorative Time Consuming Usually Iced Won’t spread much Stiff dough
  • 7.  Slice and Bake (purchased) Very Economical Homemade Convenient Can be Decorative/Colors
  • 8.  Ex. Spritz Stiff dough May have colored dough Interesting shapes Use a cookie press
  • 9.  Macaroons Meringues Big cookies
  • 10.  No Fat Cookies Colors Very Light Whipped egg white Macaroons are sweet foods made either with coconut and egg white or with a coarse almond paste formed into a dense cookie or confection.
  • 11. Meringues
  • 12. •Use cookie dough•Ice with sweetened cream cheese•Decorate with slices of fruit

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