Cookies Recipes (Sugar & Pinwheel)

**COOKIES** **[Classification of Cookies]** 1. **According to Materials Used** 1. **Batter-Type Cookies** - these have less liquids in proportion to a cake. They must be stiff enough to retain the desired shape when deposited on a cookie sheet. A. **Soft Cookies -** Have g...

**COOKIES** **[Classification of Cookies]** 1. **According to Materials Used** 1. **Batter-Type Cookies** - these have less liquids in proportion to a cake. They must be stiff enough to retain the desired shape when deposited on a cookie sheet. A. **Soft Cookies -** Have greater percentage of eggs in them to give more structure than the normal range of cookies. B. **Stiff Batter Cookies -** have reduced liquid in their formulas than soft cookies. These cookies also given more drying time during baking. C. **Short Bread Cookies -** they have larger amount of shortening to give them richer texture. **SUGAR COOKIES** **Cookies** - 1 1/2cups powdered sugar - 1cup butter, softened - 1teaspoon vanilla - 1/2teaspoon almond extract - 1egg - 2 1/2cups Gold Medal™ all-purpose flour - 1teaspoon baking soda - 1teaspoon cream of tartar **Frosting** - 3cups powdered sugar - 3to 5 tablespoons milk - 1/4teaspoon vanilla - Food colors, if desired - Colored sugar or candy sprinkles, if desired **Steps** 1. In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours. 2. Heat oven to 375°F. 3. Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2-to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart. 4. Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely. 5. In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon smooth until and add spreadable. If frosting is too stiff to spread, additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers. **PINWHEEL COOKIES** **Ingredients** - ½ cup (113g) unsalted butter - ½ cup(95g) granulated sugar - 3 tablespoons(44ml) milk - 1large egg - 1 teaspoon(5ml) pure vanilla extract - 1 ½ cups(210g) all-purpose flour - 1 ½ teaspoons(5g) baking powder - 1/8 teaspoonsalt - 2 ounceschocolate (bar or chips), melted **Instructions** 1. Soften the butter to room temperature or microwave for 15-20 seconds until softened but not melted. 2. Combine the butter with the sugar and beat on medium speed until well creamed together. 3. Add the milk, egg, and vanilla extract. Mix until it\'s well combined. 4. In a separate bowl, combine the remaining dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough forms. 5. Melt the chocolate in the microwave in 30 second increments, stirring occasionally until melted and smooth. 6. Divide the dough in half (about 8.5 oz each) and mix the chocolate into one half of the dough. 7. Turn each dough out onto a lightly floured surface and roll out until is 1/8 inch thick into a rectangle shape. The shapes should be similar in size. 8. Place the chocolate dough over the regular dough and gently press together with the rolling pin. Trim excess edges. 9. Roll the dough into a log, tightly wrap in plastic wrap. Chill the dough for at least 2 hours in the refrigerator or 1 hour in the freezer. 10. Slice the dough into 4 inch thick slices. Bake cold, placing on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 425°F for 5-7 minutes. **Rolling out the dough:** - Roll out the dough on parchment paper, it will be much easier to work with and transfer one dough on top of one another. - Lightly flour the rolling pin, the dough or the parchment paper to prevent it from sticking. Brush away any extra flour prior to placing the chocolate dough on top of the vanilla dough. - A bench scraper or flat angled spatula will help you to get underneath the dough and make sure it doesn\'t stick when transferring it off your parchment paper. - Try to roll each dough out to be around the same size, a ruler can be helpful for this. Use your hands to reshape the outside edges as needed. You can also use a knife to trim away the extra edges. What you see here is 12\" by 8\" inch. - Roll them as tightly as possible. You could roll length wise or width wise which will affect the over yield, but also how many swirls are in your pinwheel. If you do have small cracks or spaces, they will fill in after baking. **Cutting the dough** - Make sure the dough is nice and cold when you cut it so that it will hold it\'s shape and doesn\'t get too flat on one side. - Try and cut them evenly, at least 1/4-inch thick. **Short Bread Cookies**  A text on a page Description automatically generated 2. **Foam-Type Cookies** - they differ from the batter type not only in the method of mixing but also because they consist of a large amount of egg products which are responsible for the required aeration. A. **Kisses and Meringue Shells** - made by whipping egg whites and sugar to entrap air. B. **Macaroon-type Cookies** - mostly made with almond paste, macaroon paste or kernel paste. The paste is mixed with sugar and egg whites to smooth consistency. C. **Sponge Type Cookies** - are made the same way as sponge cakes and handled in the same manner, it contains larger amount of flour. **MADELEINES** Ingredients: 48 cookies - ½ cup sifter cake flour - ¾ tsp baking powder - ¼ tsp salt - 3 large eggs, separated - ½ tsp almond extract - ¼ tsp vanilla extract - 6 tbsps. Sugar **Directions** - Preheat oven to 350 degrees. - Lightly coat 2 cookie sheets with vegetable cooking spray. - Sift flour, baking powder and salt together. - Beat egg yolks with extracts in a mixer bowl until pale and thick. - In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks. - Beat in sugar 1 T. at a time, until stiff and glossy. - Gently fold egg yolks into egg whites. - Fold in dry ingredients until just blended. - Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets. - Bake 10 minutes or until golden. - Carefully transfer to wire racks to cool completely. 2. **According to Mode of Production** 3. **Drop Cookies --** are made simply by dropping the cookie mix to a baking sheet to get the popular designs. 4. **Rolled Cookies --** are made from doughs which have been rolled out and cut with special cutters to form shapes. 5. **Pressed or Bagged Cookies** -- are the riches and most festive type. They are made with more shortening and are pressed out of a cookie press or pastry bag. 6. **Bar-type Cookies --** are usually made from stiffer dough.