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The Different Types of Cookies

The Different Types of Cookies

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Published by: Romain Garry Evangelista Lazaro on Jul 08, 2011
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The Different types of Cookies Drop Cookies - Drop cookies are made by dropping spoonfuls of cookie dough onto

baking sheets. The most common drop cookies are chocolate chip, oatmeal raisin, macaroons, and no bake cookies. Bar Cookies - Bar cookies are made by pouring the cookie batter into an oblong baking sheet and Oatmeal Drop Cookies cutting into bars after baked. The common types of bar cookies are almond chocolate bars, brownies, blondies, and lemon bars. The bar cookie batter is thicker than a normal cake batter and is baked similarly to cakes. Bar Cookies (Brownies) Hand Formed or Molded Cookies - These types of cookies are made by shaping the cookies into certain shapes before baking. For instance, these types of cookies need to be formed into a log before cutting, small balls or crescents. Cookies that fall into this category are sugar cookies, peanut butter cookies, decorated cookies such as Christmas bells that require to be cut out with a cookie cutter. Molded Christmas Cookies Pressed Cookies - These types of cookies are formed by pressing the dough through a cookie press machine or through a pastry bag to form fancier shaped cookies or designs. Cook ies that are made in this fashion are: spritzs.

Refrigerator Cookies - Refrigerator cookies are cookies that are required to be formed into a log, as mention under hand formed cookies, that need to be refrigerated for a certain amount of time before cooking. This type of dough can be kept in the refrigerator up to one week after being made. The types of cookies that can be shortbread cookies made with this type of preparation are: klutchens, shortbread cookies, and pinwheels. While these specific types are the favorites, there are many other types of cookies that you can make with the refrigerated cookies pan de san nicolas Rolled Cookies take a little more preparation. With a rolling pin, chilled dough is rolled out. The dough is cut into shapes by using a knife, pastry wheel or cookie cutter. Ingredients used in baking Cookies

BAKING POWDER: Baking Powder and Baking Soda will lose its kick with age. Seal it tightly after use to keep out moisture and odors.

BAKING SODA: Baking soda causes cookies to spread when baked. and sugar yolks. A mixture of three-fourths all-purpose flour and one-fourth real butter is better tasting. Nut-meats freeze well and should be stored in the freezer. but not hard. but will not make them too tender. .use large eggs. FRUIT: Dried fruit (such as raisins) should be soaked in a bowl of hot water for about 10 minutes. WATER: Use very cold water in making cookies (unless the recipe reads differently). Baking powder causes cookies to rise and be crunchy. add a little more cocoa to the mix. FLOUR: All-purpose and pastry flour is fine for most cookies. The egg's size is very important. Cold water will help keep the mix from separating. that's normal. COCOA: If you like your chocolate cookies more flavorful. EGGS: Eggs should always be fresh. 2 yolks to 1 white. not in the refrigerator. A mixture of one third cake flour to two thirds all-purpose flour is better. Whole eggs are second best. This will plump them a little. Use straight cake flour in your sugar cookies. Also. Cocoa will dry the batter out. NUTS: Nut-meats should always be sampled before using. Cold fruit juice is a great substitute for water if you like the fruit flavor. CHOCOLATE: If you've stored chocolate morsels in the refrigerator and they are covered with a white haze. COCONUT: Freshen up coconut by adding a little hot water and tumbling until the water is absorbed. Salt causes flour to toughen and can make your cookies tough. egg whites. However. so you must add a little more shortening or an extra egg yolk. when blending with the shortening. Coarse sugar causes cookies to spread excessively and crumble. SHORTENING: All-purpose shortening or hydrogenated shortening will make almost any cookie. SUGAR: Cookies are best when a fine-grind granulated sugar is used. chocolate will absorb odors and should always be sealed tightly and stored at a cool temperature. When the recipe doesn't say . Frozen eggs come in 4 packages. Make a thick paste out of Cocoa and vegetable oil for use in cookie mixes and icing toppings. Powdered sugar causes cookies to be tight-grained and dry. whole eggs. before flour is completely mixed in. The oil they contain goes rancid rather quickly and can ruin the taste of your cookies. The butter should be cool. SALT: Use very little salt and add at the end of mixing. chocolate will haze over when allowed to heat over 100 degrees while melting. If you use frozen eggs the kind that comes 2 yolks to 1 white is best. Nut-meats absorb odors. Lumpy brown sugar can be brought back to life by adding a little cold water and either sifted or placed in a blender. COLORING: Never use excessive food coloring. Some food coloring has a taste and may give your cookies an off flavor. BROWN SUGAR: Brown sugar frequently gets dry and lumpy. don't worry.

ALMOND EXTRACT: Use Almond extract along with Vanilla extract to make cherry cookies taste like cherries. Spice loses flavor with age and can sometimes taste like something else altogether. ORANGE EXTRACT: A little Orange extract added to a chocolate cookie gives it a special flavor. Don't be afraid to experiment with flavors. . VANILLA EXTRACT: Use plenty of Vanilla extract. a little spice goes a long way.SPICE: Use fresh spices in cookies. Always use a little and build the flavor up. Remember. Extracts are alcohol based and much of the flavor may bake out in the oven.

Marie Joy Caleta Manaog .Assignments In Baking Submitted by: Romeo Joseph Heide E. Lazaro III Submitted to: Mrs.

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