On food and cooking the science and lore of the kitchen ( PDFDrive ) 1079

honey, brown sugar, and cake flour Making and Keeping Cookies There are as many ways to prepare cookies as there are ways to produce cakes and pastries — and then some The standard American categories are: Drop cookies, formed from a soft dough that is portioned by spoonfuls onto the baking sheet, where they spread out during baking Chocolate chip and oatmeal cookies are examples Cut-out cookies, formed from a stiffer dough that holds its shape The dough is rolled out and porcookietioned with a cookie cutter; baking sets the cookies in their original shape Sugar cookies and butter cookies are examples Hand-shaped cookies, formed from batters that are stiffened by chilling and then carefully piped or molded for baking Examples are ladyfingers and madeleines Bar cookies, shaped after baking, not before They’re cut from the thin cakelike mass produced when the batter is baked in a shallow pan Date and nut bars and brownies are examples Icebox cookies, formed by slicing crosssections from a premade cylinder of dough kept in the refrigerator for use when needed Many cookie doughs can be treated this way Thanks to their small size, thinness, and high sugar content, cookies quickly brown at oven temperatures Their bottoms and edges may get too dark while the centers finish cooking, a problem that can be minimized by lowering the oven temperature and using light baking sheets that reflect radiant heat, rather than dark ones that absorb it Slight underbaking ... be treated this way Thanks to their small size, thinness, and high sugar content, cookies quickly brown at oven temperatures Their bottoms and edges may get too dark while the centers finish cooking,... They’re cut from the thin cakelike mass produced when the batter is baked in a shallow pan Date and nut bars and brownies are examples Icebox cookies, formed by slicing crosssections from a premade cylinder of dough kept in the refrigerator for use when needed...then carefully piped or molded for baking Examples are ladyfingers and madeleines Bar cookies, shaped after baking, not before They’re cut from the thin cakelike mass produced when the batter is