^^ Divide the dough into equal portions, usually about 16 ounces each.
^^ Roll the dough into logs approximately 1 Vi to 2 inches in diameter.
Q On each parchment-lined sheet pan, place three logs spaced a fair distance apart. Flatten the dough slightly, if desired.
^ Brush the dough with an egg wash if desired, then bake.
^^ After the bars have cooled, slice them diagonally into cookies about '/»-inch thick. Place the cookies on sheet pans and bake again at 375°F (191°C) until the cookies are dry and lightly browned.
The five basic types of cookies are drop, rolled, icebox, molded, and bar cookies.
It is easier to classify cookies by their type than by their mixing method. Mixing methods are relatively simple, but cookie types can vary a great deal, or amount. Regardless of the method used to make the cookie, it is important that all the cookies in a batch be of the same thickness and size.
Chocolate chip, peanut butter, and oatmeal are examples of a drop cookie. The soft batter or dough for drop cookies uses the creaming process.
Follow these steps to make drop cookies:
1. Choose a scoop for the size of cookie that is desired.
2. Drop the cookies onto parchment-lined baking sheets; if the recipe calls for greased baking sheets, be sure to follow directions.
3. Leave enough space between the cookies on the baking sheet to allow for even baking and spreading. Keep in mind how much a particular type of cookie will spread. Sometimes a recipe will recommend using a weight dipped in sugar to flatten each cookie. Most drop cookies will spread without being flattened.
Sugar cookies are examples of rolled cookies. Rolled cookies have a stiff dough that is rolled out. Shapes are then cut out of the dough and baked. Rolled cookies can be cut by hand or by machine.
Icebox cookies are perfect for making sure that freshly baked cookies are always on hand. Drop cookie dough and sugar cookie dough work well for icebox cookies. The dough can be rolled into logs, wrapped and stored in the refrigerator. Once the rolls of mixed dough have been placed in the refrigerator, the cookies can be sliced and baked as needed.
Crescents, almond lace, and tuile ('twel) are examples of molded cookies. Tuile is a Belgian cookie that comes out of the oven soft. Tuile and almond lace cookies are shaped after baking.
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