Criteria

3 2 1

GeneralAppearance

Uniform Shape & Size

Texture & Tenderness

Moisture Content

Flavor

(I’d eat it

again)(OK) (Never

Again)

I. PreparationA. Easy to prepare

1. Similar to cake batter

2. Less liquid added3. Heavier texture

than cakes

II. Kinds of Cookies

A. Bar Cookies

1. Baked in square or rectangular pan

2. Made from batter or soft dough

3. Texture ranges from cake-like to chewy• brownies

B. Drop Cookies1. Made from soft dough and dropped onto

cookie sheet.2. During baking dough spreads out to form

a thick cookie.-allow about 2 “ between cookies

Example: Chocolate Chip

• To reduce fat in drop cookies replace some or all of the oil with:–Applesauce–Mashed Banana–Pureed Fruit

C. Cut Out Cookies

1. Also called rolled cookies2. Made from a stiff dough3. Rolled out and cut into shapes

Gingerbread cookies

D. Molded Cookies

1. Dough is shaped into a ball shape

2. Can be rolled in nuts or other toppings

3. Also can be flattened w/ fork prior to baking

Example: Peanut Butter Cookies

E. Pressed Cookies1. Made by pressing dough through

a cookie press Variety of different shapes Example: Spritz

F. Sliced Cookies1. Also called refrigerator cookies2. Made by forming soft dough into

a long roll and refrigerating3. When dough is chilled – slice and

bake. Example: Santa’s Whiskers

III. Baking Cookies

A. Most baked on cookie sheetflat pan with one edge

B. Let sheet cool between batchesC. Bar cookies are done when they pull

slightly from the side of the pan -slight impression remains when tapped

lightlyD. All other cookies are done when:

-bottoms are slightly browned-edges are firm