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All About Cookies


 

All About Cookies

Bakers usually classify cookies by the way they are made. Drop cookies, such as oatmeal and chocolate chip, are made from soft, thick dough that is dropped onto a pan with a spoon or a scoop.

Sugar and shortbread are two examples of cookies made from dough that is stiff enough to roll out and cut with a cookie cutter. Icebox cookies, such as checkerboards, are made from dough that is shaped into rectangular or cylindrical blocks and then refrigerated. You can pull the dough from the refrigerator, slice, and bake it at a moment's notice.

The dough for bar cookies, such as spice bars, is shaped into logs that are flattened on a pan and baked. After cooling, you cut them diagonally into thin, chewy bars.

Sheet cookies are baked in a thin layer and can be either cake-like or chewy brownies and blondies are just two examples.

Regardless of the type, make cookies uniform in size and carefully space them to ensure even baking. Remember, cookies bake for just a short time, and will continue to bake after you pull them from the oven. Watch them carefully and remove them about a minute before they are completely done.

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