FFT ch . 46

1. FFT ch. 46 • Describe the 6 different types of cookies. Give examples of each. • Why should you avoid over-working cookie dough when making molded cookies? • Why are pressed cookies placed closer together than drop cookies?

2. Write these… • Describe the 5 different types of cookies. Give examples of each • What are some reasons why drop cookies spread out too much while baking? • Should you always grease a cookie sheet? Why? • List the step in conventional method of baking. • What are 4 things you should remember about baking cookies?

3. Cookies Preparing Baked Goods with Conventional/Standard Methods

4. Five Basic Types

5. Drop Cookies Drop Cookies are made from soft dough dropped onto a cookie sheet. Scoop a rounded portion on a teaspoon and then push it onto the sheet another teaspoon 5

6. Drop Cookies • Should have 2 inches of space between them to allow for spreading • All cookies should be the same size in order to cook evenly • Chocolate Chip Cookie

7. If your drop cookies spread out too much while baking … • The cookie dough was not sufficiently chilled before using. • The baking pans or cookie sheet were greased too much. Cookie sheets do not need to be greased unless the recipe specifically calls for it!!!!!!!!!!!!! • Cookie dough was placed on a baking sheet that was too warm, which tends to melt the dough • The butter was not at the right consistency when making the dough. Butter should be firm and soft, not melted or runny.

8. Molded Cookies The dough is molded by hand into the shape as directed by the recipe. Pinch off walnut sized pieces of dough and form them quickly. Overworking will make the cookies tough. Press the dough together so the cookies hold their shape. Molded cookies are placed about 1 inch apart on a cookie sheet, or 3 inches apart if they are to be flattened.

9. Molded Cookies Peanut butter cookies 9

11. Lightly oil the fork if it sticks to the dough. DO NOT press the fork all the way to the pan.

12. Refrigerator Cookies • Stiff dough is shaped into long rolls/cylinders, wrap in foil or plastic wrap, refrigerate until firm then slice as directed. • Can be chilled up to a few days. • Prior to chilling dough will be difficult to work with.

13. Bar Cookies Some are soft doughs. Others are layered, with differentg bases, fillings and toppings. Bake the dough in a pan with sides NOT A COOKIE SHEET!

14. Bar Cookies Bar cookies are usually cut when cool A sharp thin blade knife works best. Removing the corner piece first makes other easier to lift out. 14

15. Bar Cookies Brownies, lemon bar, magic cookie bar, 7 layer bar 15

16. Brownies and bar cookies should be beaten just enough to blend the ingredients well. Over-beating will cause them to rise too much, too fast with the result that they will fall and crack as they cool.

17. Pan size is important when baking brownies and bars. • Brownies that are baked in a pan that is too large will turn out dry and brittle, whereas a pan that is too small will result in brownies that are more like a cake, rather than gooey and chewy as brownies ought to be.

18. Rolled Cookies • Rolled cookies are rolled out and cut into shapes with a cookie cutter. • Chill the dough before rolling to make it less sticky. • Roll the dough about 1/8 inch thick on a lightly floured surface. • Use as little flour as possible to avoid drying out the cookie.

19. Rolled Cookies Before cutting, dip the cookie cutter in flour and shake off the excess. 1/8 of an inch 19

20. Rolled Cookies Sugar Cookies 20

21. Rolled cookies are typically made from stiff dough. The dough is first chilled in order to relax the gluten. When chilled and firm enough, the dough is then rolled out, cut into shapes with sharp cookie cutters or a knife and then put to bake.

22. A. rolled D. refrigerator B. drop E. pressed C. bar F. molded 1. spritz 2. gingerbread people 3. pinwheel 4. cutout sugar cookies 5. lemon squares 6. oatmeal cookies 7. brownies 8. chocolate chip cookies 9. Crescents 10.chocolate ball FFT Ch 46

23. The Conventional Method of Baking

24. Conventional Method of Baking 1. cream together the fats and sugars • This mixture should resemble whipped cream.

25. Conventional Method of Baking 2. add eggs one at a time, beating after each

26. Conventional Method of Baking 3. Mix the dry ingredients together

27. Conventional Method of Baking 4. add alternately the dry and liquid ingredients

28. Conventional Method of Baking 5. stir in flavoring pieces by hand

29. Things to remember… • Get all your ingredients ready before you start preparing the cookie dough • Never use butter that is either too hard or too soft. It should be soft yet still slightly firm before being added to the cookie dough.. A large part of your cookie baking success depends on the temperature of the butter. • Remove butter from the refrigerator, cut into chunks and leave to cool at room temperature. • If you use melted butter or butter that is too soft the dough will get runny and will spread when put on the cookie sheet.

30. Unless the recipe directs otherwise, remove baked cookies from cookie sheet to wire rack immediately to prevent further baking. Use a thin pancake turner to remove and move cookies from baking sheets. If cookies are left on the sheet to cool, they will be difficult to remove Things to remember… 30

31. The End

32. Peanut Butter Cookie 1 cup peanut butter 1 cup butter, softened 2 cups confectioners' sugar 1 cup graham cracker crumbs 1 cup semisweet chocolate chips Refrigerator Cookies 1 cup butter or margarine, softened 1 cup sugar 2 tablespoons milk 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 3/4 cup chopped red and green candied cherries 1/2 cup finely chopped pecans Sugar Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Lemon Bars 3 cups all-purpose flour 1 cup confectioners' sugar 1 1/2 cups butter 4 egg whites 1 1/2 cups white sugar 3 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 cup lemon juice