The document discusses different types of cookies. It identifies six basic ingredients used in cookies: flour, sugar, fat, egg, salt, and leavening. It then describes several specific cookie types, including chocolate chip cookies, brownies, peanut butter cookies, and gingerbread cookies. It notes characteristics like dough consistency, baking requirements, and whether they spread during baking. The document also mentions slice and bake cookies, spritz cookies, macaroons, and meringues. It provides a brief definition of macaroons as being made from coconut and egg whites or almond paste.

1. Six Basic Types

2.  Flour (all-purpose)
 Sugar
 Fat
 Egg
 Salt
 Leavening
 Flavoring – ex. Vanilla extract
Cookies 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

5.  Ex. Brownies
 Spread in Pan
 Require Longer Baking
 Require Longer Cooling
 Soft Dough

7.  Ex. Peanut Butter
 Shape them with the hands
 Will not spread much when baked
 Stiff dough

9.  Ex. Gingerbread
 Chill Dough for Easier Rolling
 Very Decorative
 Time Consuming
 Usually Iced
 Won’t spread much
 Stiff dough

11.  Slice and Bake (purchased)
 Very Economical Homemade
 Convenient
 Can be Decorative/Colors

13.  Ex. Spritz
 Stiff dough
 May have colored dough
 Interesting shapes
 Use a cookie press

15.  Macaroons
 Meringues
 Big cookies

16.  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.

17. Meringues

18. •Use cookie dough
•Ice with sweetened cream cheese
•Decorate with slices of fruit