Cookies

1
Cookies

• Date back to 7th-century Persia, one of the first
  countries to cultivate sugar.
• First cookie was the drop cookie
• a spoonful of cake batter was baked before the
  cake so that the cook could judge the oven
  temperature and the flavor and texture of the
  batter.

2
History

• Cookie" comes from the Dutch word "koekje or
  koekie" and refers to a small cake.
• 'Cookies' are small, sweet, flat or slightly
  raised baked goods.
• In the U.K. they are called biscuits in Spain
  they are called galletas in Germany they are
  called kels and in Italy they are called
  biscotti.

3
Cookie favourites

• United States and Canada
• Chocolate chip
• U.K.
• Shortbread
• France
• Macaroons (like a really cool Oreo)
• Italy
• Biscotti

4
Basic method

• Cookies are one of the fastest and easiest things
  to make.  Generally they are a simple combination
  of
• All-purpose flour
• Butter
• Sugar
• Eggs
• Baking powder/soda
• And flavourings.
• They come in many different shapes, sizes,
  textures and flavors. 

5
Types

• Bars and squares
• Drop
• Rolled
• Hand-shaped
• Icebox
• Piped or pressed

6
Bars and Squares

• A soft batter is spread evenly into a shallow
  pan, baked, and cut into individual bars or
  pieces.
• Example
• Brownies

7
Drop cookies

• A firm batter is "dropped" onto a baking sheet
  using a spoon or ice cream scoop.  Each cookie
  should be of equal size and spaced evenly on
  baking sheet.
• Example
• Chocolate chip cookies

8
Rolled cookies

• A firm batter is rolled into a thin layer, shapes
  are then cut out using a cookie cutter, cookies
  are placed on a baking sheet and baked.
• Examples
• Sugar cookies
• Gingerbread cookies

9
Hand-shaped cookies

• A firm but pliable batter (made with a lot of
  butter) is easily moulded into various shapes by
  hand.  The shapes can be balls, logs, or many
  other forms. The cookies are then placed on a
  baking sheet and baked.
• Examples
• Peanut butter cookies
• Fortune cookies

10
Refrigerator or icebox cookies

• Batter is shaped into a log, refrigerated until
  firm, evenly sliced into rounds, placed on a
  baking sheet and baked.
• Also called slice and bake cookies, they are
  considered to be a type of hand-shaped cookie
• Example
• Pinwheels

11
Piped or pressed cookies

• Batter is either put in a pastry bag fitted with
  a decorative tip or placed into a cookie press. 
  The batter is then piped onto a baking sheet or
  pushed through the cookie press into fancy shapes
  and baked.
• Example
• Spritz cookies

12
Other types

• No-bake cookiesfiddle diddles
• Fried cookies
• Decorated cookies
• Holiday cookiesshortbread
• Spritz cookiesLinzer
• Filled cookies--Oreos

13
Methods of mixing

• Creaming - The fat and sugar are placed into a
  mixing bowl and creamed together.  The eggs and
  any liquid are added.  Finally, the flour and
  leavening agent are added and mixed just until
  combined.
• One-Stage - All the ingredients are placed into a
  mixing bowl and blended together until a smooth
  batter is formed.

14
Suggestions for baking

• Preheat ovenotherwise you dry your cookies out
• Keep cookies the same sizeotherwise you burn
  some and undercook others
• Leave spaces between cookies on the sheetfor
  expansion
• Do not let cookie sheets touch in the ovenfor
  circulation
• Take cookies off the sheet right awayto prevent
  burning

15
More suggestions

• Dont stack on top of each other when
  coolingcookies will deform
• Dont store soft and crisp cookies
  togethermoisture transfers
• Bake cookies in the center of the ovenfor even
  temperature
• Dont grease your cookie sheetsbottoms will
  burn cookies will spread too much

16
Common Problems
17
Browning on top

• If cookies brown too quickly
• Oven temperature is too high
• Using dark-colored baking pans or sheets which
  promote browning
• Reduce heat or use aluminum pans or sheets.

18
Browning on bottoms 

• If cookies brown too quickly on bottoms -  the
  same reasons as above but also your oven rack may
  be too low or the batter has too much sugar in
  it.
• If cookies brown too quickly on top and the
  bottoms are not cooked enough - the oven rack may
  be too high, the temperature is too high, or you
  are using dark-colored baking pans or sheets.

19
Shape

• If cookies spread too much - dough may be too
  soft
• Place dough in refrigerator first
• Never place cookies on a warm baking sheet as
  cookies start to bake before in the oven
• Cookies may be on a greased baking sheet when not
  called for
• Butter recipes spread more than shortening recipes

20
Texture

• Cookies are too dry and hard
• Cookies were over baked
• Also, if oven was not hot enough, they will take
  too long to bake and this causes them to dry out
• Finally, batter could contain too much flour or
  not enough egg or liquid.