Cookies Recipe

COOKIES 2 1/2cups Gold Medal™ all- purpose flour Classification of Cookies 1teaspoon baking soda 1. According to Materials Used 1teaspoon cream of t...

COOKIES 2 1/2cups Gold Medal™ all- purpose flour Classification of Cookies 1teaspoon baking soda 1. According to Materials Used 1teaspoon cream of tartar 1.1 Batter-Type Cookies - Frosting these have less liquids in proportion to a cake. They 3cups powdered sugar must be stiff enough to 3to 5 tablespoons milk retain the desired shape 1/4teaspoon vanilla when deposited on a cookie Food colors, if desired sheet. Colored sugar or candy sprinkles, if desired A. Soft Cookies - Have greater percentage of Steps eggs in them to give 1. In large bowl, beat 1 1/2 cups more structure than the powdered sugar, the softened normal range of cookies. butter, 1 teaspoon vanilla, the almond extract and egg with B. Stiff Batter Cookies - electric mixer on medium have reduced liquid in speed, or mix with spoon, until their formulas than soft well blended. Stir in flour, cookies. These cookies baking soda and cream of tartar. also given more drying Divide dough in half; shape time during baking. dough into 2 disks, and wrap in plastic wrap. Cover and C. Short Bread Cookies - refrigerate at least 2 hours. they have larger amount of shortening to give 2. Heat oven to 375°F. them richer texture. 3. Roll each disk on lightly floured surface until 1/4 inch thick. Cut SUGAR COOKIES with 2-to 2 1/2-inch cookie cutters into desired shapes. On Cookies ungreased cookie sheets, place 1 1/2cups powdered sugar cutouts at least 2 inches apart. 1cup butter, softened 4. Bake 7 to 8 minutes or until 1teaspoon vanilla edges are light brown. Cool 1 minute; remove from cookie 1/2teaspoon almond sheets to cooling racks. Cool extract completely. 1egg 5. In medium bowl, beat 3 cups for 15-20 seconds until powdered sugar, 3 tablespoons softened but not melted. milk and 1/4 teaspoon vanilla 2. Combine the butter with with spoon smooth until and the sugar and beat on add spreadable. If frosting is too medium speed until well stiff to spread, additional milk, 1 creamed together. teaspoon at a time. Tint with 3. Add the milk, egg, and food color. Spread frosting on vanilla extract. Mix until it's cooled cookies. Decorate as well combined. desired with colored sugar or 4. In a separate bowl, candy sprinkles. Let stand about combine the remaining dry 4 hours or until frosting is set. ingredients. Slowly add into Store covered in airtight batter and beat on medium container at room temperature low speed until well with waxed paper between combined and dough layers. forms. 5. Melt the chocolate in the PINWHEEL COOKIES microwave in 30 second Ingredients increments, stirring occasionally until melted ½ cup (113g) unsalted and smooth. butter 6. Divide the dough in half ½ cup(95g) granulated (about 8.5 oz each) and mix sugar the chocolate into one half 3 tablespoons(44ml) milk of the dough. 1large egg 7. Turn each dough out onto a 1 teaspoon(5ml) pure lightly floured surface and vanilla extract roll out until is 1/8 inch 1 ½ cups(210g) all-purpose thick into a rectangle flour shape. The shapes should 1 ½ teaspoons(5g) baking be similar in size. powder 8. Place the chocolate dough 1/8 teaspoonsalt over the regular dough and 2 ounceschocolate (bar or gently press together with chips), melted the rolling pin. Trim excess edges. Instructions 9. Roll the dough into a log, tightly wrap in plastic wrap. 1. Soften the butter to room Chill the dough for at least 2 temperature or microwave  hours in the refrigerator or 1 Roll them as tightly as hour in the freezer. possible. You could roll 10. Slice the dough into 4 inch length wise or width wise thick slices. Bake cold, which will affect the over placing on a baking sheet yield, but also how many lined with parchment paper swirls are in your pinwheel. or a silicone baking mat. If you do have small cracks Bake at 425°F for 5-7 or spaces, they will fill in minutes. after baking. Rolling out the dough: Cutting the dough Roll out the dough on Make sure the dough is nice parchment paper, it will be and cold when you cut it so much easier to work with that it will hold it's shape and transfer one dough on and doesn't get too flat on top of one another. one side. Lightly flour the rolling pin, Try and cut them evenly, at the dough or the parchment least 1/4-inch thick. paper to prevent it from sticking. Brush away any Short Bread Cookies 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.  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 1.2 Foam-Type Cookies - they Directions differ from the batter type Preheat oven to 350 not only in the method of degrees. mixing but also because Lightly coat 2 cookie sheets they consist of a large with vegetable cooking amount of egg products spray. which are responsible for Sift flour, baking powder the required aeration. and salt together. A. Kisses and Meringue Beat egg yolks with extracts Shells - made by whipping in a mixer bowl until pale egg whites and sugar to and thick. entrap air. In a clean mixer bowl, with clean beaters, beat egg B. Macaroon-type Cookies - whites to soft peaks. mostly made with almond Beat in sugar 1 T. at a time, paste, macaroon paste or until stiff and glossy. kernel paste. The paste is  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 2.1 Drop Cookies – are made simply by dropping the cookie mix to a baking sheet to get the popular designs. 2.2 Rolled Cookies – are made from doughs which have been rolled out and cut with special cutters to form shapes. 2.3 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. 2.4 Bar-type Cookies – are usually made from stiffer dough.