1. CookiesCookies
Chapter 19Chapter 19

2. Cookies=small cakesCookies=small cakes
• IngredientsIngredients
• Eggs=structure, leavening, flavorEggs=structure, leavening, flavor
• Fat= binding agent, tenderizer, flavorFat= binding agent, tenderizer, flavor
• Flour=structureFlour=structure
• Sugar=tenderizer, colorSugar=tenderizer, color
• Leavening agents=trap airLeavening agents=trap air
• Salt=flavorSalt=flavor

3. 4 characteristics4 characteristics
• #1 crispness#1 crispness (shortbread, rolled, tuiles, refrigerator cookies)(shortbread, rolled, tuiles, refrigerator cookies)
– Low moistureLow moisture
– High fats and sugarsHigh fats and sugars
– Long bakingLong baking
– Small sizeSmall size

4. • #2 Softness (oatmeal raison, gingerbread)#2 Softness (oatmeal raison, gingerbread)
– High liquidHigh liquid
– Low sugar and fatLow sugar and fat
– Hygroscopic sugarsHygroscopic sugars
– Under bakingUnder baking
– Large/thick shapesLarge/thick shapes

5. • #3 Chewiness (brownies, macaroons)#3 Chewiness (brownies, macaroons)
– High sugar, liquid, eggsHigh sugar, liquid, eggs
– Low fat contentLow fat content
– Strong gluten developmentStrong gluten development

6. • #4 Spread (lacy cookies/florentines)#4 Spread (lacy cookies/florentines)
– High sugarHigh sugar
– Creamed fat and sugarCreamed fat and sugar
– Low oven tempsLow oven temps
– Slack batterSlack batter
– Strong flourStrong flour
– Heavily greased pansHeavily greased pans

7. 3 Basic Mixing Methods3 Basic Mixing Methods
• #1 one stage#1 one stage
– All ingredients in one bowlAll ingredients in one bowl
• #2 Creaming#2 Creaming
– Cream fat w/sugarCream fat w/sugar
– Add liquidsAdd liquids
– dry ingredientsdry ingredients
• #3 Sponge#3 Sponge
– Make meringue and fold in dry ingredientsMake meringue and fold in dry ingredients

8. 8 types of cookies8 types of cookies
• BaggedBagged
– Pastry bag/spritzPastry bag/spritz
• RolledRolled
– Rolling pin/sugar cookiesRolling pin/sugar cookies
• DroppedDropped
– Teaspoon/chocolate chipTeaspoon/chocolate chip
• IceboxIcebox
– Sliced/refrigerator cookiesSliced/refrigerator cookies

9. • MoldedMolded
– By hand or with stamp/peanut butterBy hand or with stamp/peanut butter
• BarBar
– Logs sliced/biscottiLogs sliced/biscotti
• SheetSheet
– Sheet pan/brownies and lemon barsSheet pan/brownies and lemon bars
• StencilStencil
– Soft paste/tuilesSoft paste/tuiles

10. Quiz NotesQuiz Notes
• 8 types of cookies8 types of cookies
• Review chapter 19Review chapter 19
• 3 methods of mixing3 methods of mixing
• Cookie characteristicsCookie characteristics
– What makes a crisp cookie?What makes a crisp cookie?
– What makes a moist cookie?What makes a moist cookie?