^T^he word cookie means "small cake," and that's exactly what a cookie is. In fact, some cookies are made from cake batter. For some products, such as certain kinds of brownies, it's difficult to know whether to classify them as cakes or cookies.

Most cookie formulas, however, call for less liquid than cake formulas do. Cookie doughs range from soft to very stiff, unlike the thinner batters for cakes. This difference in moisture content means some differences in mixing methods, although the basic procedures are much like those for cakes.

The most apparent differences between cakes and cookies are in the makeup. Because most cookies are individually formed or shaped, a great deal of hand labor is involved. Learning correct methods and practicing diligently are essential for efficiency.

After reading this chapter, you should be able to

1. List the factors responsible for crispness, softness, chewiness, and spread in cookies.

2. Demonstrate the three basic cookie mixing methods.

3. Prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet.

4. Prepare pans for, bake, and cool cookies.

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Berry Boosters

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