COOKIE

COOKIE-DERIVED

FROM THE DUTCH

WORD KOEKJE
MEANING SMALL
 COOKIES
ARETINY, FLAT, SWEET
ITEMS MADE OF FLOUR,
SHORTENING, SUGAR AND
OTHER INGREDIENTS
TYPES OF COOKIES
DROPPED COOKIES
MOLDED COOKIES
ROLLED COOKIES
PRESSED COOKIES
REFRIGERATED COOKIES
COOKIEBARS
 DROPPED COOKIES
THESE AREMADE BY
DROPPING THE DOUGH
FROM A TEASPOON ONTO A
COOKIE SHEET.SHAPES ARE
QUIET IRREGULAR
SAMPLE OF DROPPED COOKIES

WHITE CHOCOLATE AND CRANBERRY COOKIES

CHOCOLATE CHIPS COOKIES
OATMEAL COOKIES
PEANUT BUTTER CHIP COOKIES
WHITE CHOCOLATE MACADAMIA NUT
COOKIES
CRANBERRY ORANGE COOKIES
 RAISIN COOKIES
 INGREDIENTS:
 ½ C MARGARINE 1C RAISINS
 ¾ C SUGAR
 2 PCS EGG
 1 TSP VANILLA
 2 C APF
 ½ TSP SALT
 2TSP BAKING POWDER
PROCEDURE:
CREAM MARGARINE,
SUGAR, EGG, AND
VANILLA SIFT FLOUR
SALT AND BAKING
POWDER. ADD TO THE
BATTER MIXTURE
CREAM UNTIL WELL
BLENDED. ADD
RAISINS DROP ON
GREASED PAN. BAKE
AT 375°F FOR 20
MINUTES.
 BUTTER COOKIES
 INGREDIENTS:
½ C BUTTER 2 PCS EGGS
 ½ C SUGAR
 2 TSP BAKING POWDER
 1 ¾ C APF1 TSP VANILLA
 ¼ C POWDERED MILK
PROCEDURE:
 SIFTFLOUR, BAKING POWDER AND
POWDERED MILK
 CREAM THE BUTTER AND SUGAR
 ADD ONE EGG AT A TIME
 MIX THE DRY AND WET

INGREDIENTS
DROP ON
GREASED PAN
BAKE UNTIL

GOLDEN BROWN
 MOLDED COOKIES
THESE AREFORMED BY
ROLLING A SMALL AMOUNT
OF DOUGH WITH HANDS AND
ARRANGING THEM ON A
COOKIE SHEET.THEY ARE
USUALLY ROUND IN SHAPE.
 ROLLED COOKIES
THESE AREMADE BY
ROLLING OUT STIFFER
DOUGH ON A FLOURED
BOARD AND CUTTING IT
WITH A COOKIE CUTTER.
 PRESSED COOKIES
THESE ARE FORMED BY
PASSING A SOFT DOUGH
THROUGH A COOKIE PRESS
OR PASTRY BAG WITH A
DECORATING TIP
REFRIGERATED COOKIES
 THESE ARE MADE BY CHILLING
OR FREEZING THE DOUGH
UNTIL IT IS STIFF AND THEN BY
CUTTING IT INTO THIN SLICES
WITH A SHARP KNIFE AND THEN
BAKED
 BAR COOKIES
 BAR
OR SQUARES ARE MORE
LIKE CAKES AND ARE SOFTER
TYPE OF COOKIE. THEY MAYBE
CRISP OR CHEWY.THESE ARE
USUALLY BAKED IN A SHALLOW
SQUARE OR RECTANGULAR PAN.