Cookies

types of cookies

1. BAKING cookies

2. cookies comes from the Dutch word “ coekjie ” meaning “small Cake.” available in varied shape and sizes. popular snack items and gifts.

3. Types of Cookies

4. Drop Cookies cookie batter is dropped by teaspoonful on the cookie sheet.

5. Bar Cookies cookie batter is spread evenly in a shallow square or rectangular pan then cut into bars.

6. Rolled Cookies made by rolling the dough and cutting into several shapes using a cookie cutter before baking.

7. Molded Cookies cookie dough is shape by hand after chilling or press into cookie molds.

8. Pressed Cookies using the pressing dough through a cookie press form desired shapes.

9. Refrigerated Cookies the cookie dough is formed into long rolls, wrapped and chilled. Then slice and baked.

10. Basic Ingredients for Baking Cookies

11. FLOUR

12. shortening

13. Eggs

14. liquid

15. Sugar

16. Leavening Agent

17. Baking Tools and Equipment

18. Baking Pans You can use various type of pan for baking cookies.

19. Mixing Tools

20. Measuring Tools

21. Cookie Press

22. Cookie Cutter

23. Pastry bag and tip

24. Cookie shaper or molder

25. Electric Mixer

26. Methods of Mixing Cookies Creaming Mixing Rolling

27. Reminders When Baking Cookies Drop cookies should be 2 inches apart to allow for spreading. To prevent overspreading of drop cookies, chill the dough for about 5 minutes.

28. Cookies should be of the same size & thickness so that they will bake at the same time & have consistent quality. For uniformity in size & for molded cookies to be weighed, shape the drop cookie using measuring spoon.

29. Preheat the oven & bake the cookies following the correct baking time. Use baking sheet for baking cookies. Bake cookies on the top of the oven so that they brown evenly on both sides.

30. Cookies with more sugar are bake at lower temperature than those with the lower content. Remove the cookies from the baking sheet while hot. Don’t wait for them to cool and become crisp.

31. Causes of Poor Quality Cookies Uneven size and shape- too much flour, over mixing, lacks of liquid & too hot oven. Pale color- over mixing, under baking & incorrect oven temperature.

32. 3. Too dark-too much sugar, overbaking and too hot oven. 4. tough- inadequate shortening, overmixing, too much flour and overbaking. 5. Heavy- overmixing and under baking.

33. 6. Streak- insufficient mixing of ingredients. 7. Too dry- too stiff batter & over baking. 8. Too moist- under baking & too much shortening