This document provides information about different types of cookies and cookie-making methods. It discusses drop cookies, rolled cookies, molded cookies, pressed cookies, icebox cookies, bar cookies, and filled cookies. The creaming method and one stage method for making cookie dough are also explained. Key factors that impact cookie flavor, texture, and appearance like ingredients, mixing, baking temperature, and shaping are outlined.

3. Cookie Vocabulary
*Be on the look out for:
*Creaming method
*One stage method
*Drop cookies
*Rolled cookies
*Moulded cookies
*Pressed cookies
*Sheet cookies
*Icebox cookies
*Bar cookies

4. A cookie is
a baked or cooked
good that is small,
flat, and sweet

5. from the Dutch word koekje
which means little cake

6. Cookies appear
to have their
origins in 7th
century
AD Persia

7. They spread to
Europe through
the Muslim
conquest of Spain

8. Cookies came to
America through
the Dutch in New
Amsterdam in the
late 1620s

9. Bar cookies consist of batter or other
ingredients that are poured or pressed
into a pan (sometimes in multiple layers)
and cut into cookie-sized pieces after
baking

10. Drop cookies are made from a relatively
soft dough that is dropped by spoonfuls
onto the baking sheet

11. Filled cookies are made from a
rolled cookie dough filled with a
fruit or confectionery filling before
baking.

12. Molded cookies are also made from a
stiffer dough that is molded into
balls or cookie shapes by hand
before baking

13. No-bake cookies are made by mixing a
filler, such as cereal or nuts, into a
melted confectionery binder, shaping
into cookies or bars, and allowing to
cool or harden

14. Pressed cookies are made from a soft
dough that is extruded from a cookie
press into various decorative shapes
before baking

15. Refrigerator cookies are made from a
stiff dough that is refrigerated to make
the raw dough even stiffer before cutting
and baking

16. Rolled cookies are made from a stiffer
dough that is rolled out and cut into shapes
with a cookie cutter.

17. Cookies are popular items for the food
service industry because they are easy
to prepare , bake quickly, and store
well.
Cookies

18. *
*Flavor
*High quality ingredients means high
quality cookies
*Be sure to measure ingredients
exactly, baking is a science it needs
to be perfect!
*Follow every step in the recipe

19. *
*Texture
*Crispier cookies have more sugar
*Softer cookies have more fat and moisture
*Tough cookies have too much flour
*Chewy cookies have more eggs, more moisture
and more sugar
*Over mixing makes cookies tough
*Baking too long makes cookies dry and hard

20. *
*Appearance
*Shaping cookies to a uniform shape
*Cooking at the right temperature
*Allow cookies to firm up on the pan
*Decorating contributes to appearance and taste
of cookies

21. *
*One stage method
*The simplest way to make cookie dough
*Place all ingredients into the bowl and mix
*Mix for 2 to 3 minutes on moderate speed to
fully blend all ingredients
*Reminder: over mixing creates tough cookies

22. *
*Creaming method
*First step: mix butter (or shortening) with
sugar and spices until smooth
*Second step: eggs and liquids are added and
mixed until incorporated
*Third step: flour and leavening agents are
added and blended