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Most cookie recipes call for less liquid than cake Cookie doughs range from soft to very stiff
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low proportion of liquid in the mix high sugar and fat content evaporation of moisture due to high temp or long baking small size or thin shape proper storage
Softness Factors: High proportion of liquid in the mix Low sugar and fat Honey, molasses or corn syrup included in the formula Underbaking Large size or thick shape Proper storage
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Chewiness - moisture is necessary for chewiness Factors: High sugar and liquid content but low fat content High proportion of eggs Strong flour or gluten developed during mixing
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High sugar content increases spread Granulated sugar increases spread Fine sugar reduces spread
Chemical leavener
High baking soda or baking ammonia content encourages spread
Method of mixing
Light creaming increases spread Blending fat and sugar just to a paste reduces spread
Temperature
Low temp. increases spread High temp. decreases spread
Liquid
High liquid spreads more
Flour
Strong flour or activation of gluten decreases spread
Pan grease
Cookies spread more if baked on heavily greased pans
Fine granulated sugar is best Hydrogenated shortening provides good result but has no flavor Butter and vegetable shortening produce a better tasting product
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One-stage method -place all ingredients in the mixer then mix at low speed until uniformly blended Creaming Method/Conventional method Place fat, sugar,salt, and spices in the mixing bowl Cream ingredients at low speed Add eggs and liquid and blend at low speed Sift in flour and leavening and mix until just blended
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Sponge method Whip the eggs and sugar to proper stage -soft peaks for whites -Thick and light for whole egg Fold in the remaining ingredients
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Ex. Chocolate chip cookies, spiced oatmeal cookies, chocolate jumbles, oatmeal raisin cookies
Dropped are made from soft dough or slightly firm batter Fast and easy to make up Pushed from a spoon to a cookie sheet Portion scoop is recommended for even portioning Drop cookies into prepared cookie sheets 2 inches apart
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Bagged or Pressed Cookies Are made from soft dough to be forced to a pastry bag or cookie press They must be stiff enough to hold its shape Eggs are the only liquid used to contribute body and help retain shape They are placed less than 1 inch apart on the baking sheet since they hardly spread at all Baking sheets need not be oiled Baked at 400-425 F
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Rolled or cut out cookies Are cut from a stiff dough with the use of special cutters to form shapes The dough is chilled 15-16 minutes or longer before rolling Roll out dough 1/8 inches thick on a floured table Sometimes decorated with glaces or frostings Baked at 350-375 F for 5-15 mins
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Molded cookies Are rolled into long cylindrical Refrigerate the dough if it is too soft to handle Pieces be also be shaped by hand into crescents, fingers, or other shapes Place cut dough on prepared baking sheets, leaving 2 inches apart Bake at 375 F for 10-15 mins ex. Cinnamon cookies, peanut butter cookies
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Icebox or Refrigerator cookies Are made from dough that is shaped into logs or rectangles Chill dough as soon as it is shaped Place the slices on prepared baking sheets, allowing 2 inches between cookies Bake at 250-425 F on an ungreased pan for 10-25 minutes
Ex. Ice box cookies, pinwheel cookies, checkered board cookies
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Bar cookies It is made up of soft batter or beat stiffer than that of cakes It is baked in shallow, oiled pans and cut into portions after baking Also known as sheet cookies Baked at 300-350 F for 30-40 mins
Ex. Biscotti, classic brownies, lemon bars
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Wafer cookies Are extremely thin and delicate They are made with a thin batter that is poured or spread onto a biking sheet & baked while still hot, the wafer is molded into a variety of shapes Stencil batter
Ex. Lacy Pecan Cookies, Tulipe cookies
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Use clean, unwarped pans Line sheet pan with parchment paper. It eliminates greasing the pan Heavy greased pans increase the spread
Greased and floured pan decreases spread
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Bake at a relatively high temperature for a short time Too low temperature increases spread and may produce hard, dry pale cookies Too high temperature decreases spread and may burn edges or bottoms Heat of pan continues to bake cookies even after they are removed from the oven Dullness is indicated by color For some rich dough, double pan the cookies
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Remove cookies from the pan while warm If cookies are very soft, dont remove them until they are cool and firm enough. Do not cool cookies rapidly, or they may crack Cool completely before storing.