On food and cooking the science and lore of the kitchen ( PDFDrive ) 1079
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honey,brownsugar,andcakeflour.
MakingandKeepingCookies
Thereareasmanywaystopreparecookiesas
therearewaystoproducecakesandpastries
—andthensome.ThestandardAmerican
categoriesare:
Dropcookies,formedfromasoftdough
thatisportionedbyspoonfulsontothe
bakingsheet,wheretheyspreadout
duringbaking.Chocolatechipand
oatmealcookiesareexamples.
Cut-outcookies,formedfromastiffer
doughthatholdsitsshape.Thedoughis
rolledoutandporcookietionedwitha
cookiecutter;bakingsetsthecookiesin
theiroriginalshape.Sugarcookiesand
buttercookiesareexamples.
Hand-shapedcookies,formedfrom
battersthatarestiffenedbychillingand
thencarefullypipedormoldedfor
baking.Examplesareladyfingersand
madeleines.
Barcookies,shapedafterbaking,not
before.They’recutfromthethincakelikemassproducedwhenthebatteris
bakedinashallowpan.Dateandnutbars
andbrowniesareexamples.
Iceboxcookies,formedbyslicingcrosssectionsfromapremadecylinderof
doughkeptintherefrigeratorforuse
whenneeded.Manycookiedoughscan
betreatedthisway.
Thankstotheirsmallsize,thinness,andhigh
sugar content, cookies quickly brown at oven
temperatures. Their bottoms and edges may
gettoodarkwhilethecentersfinishcooking,
aproblemthatcanbeminimizedbylowering
the oven temperature and using light baking
sheets that reflect radiant heat, rather than
dark ones that absorb it. Slight underbaking
