Paul Moore

The Amazing Cookies Cookbook Paul Moore

The word cookie refers to "small cakes" derived from the Dutch word "koekje" or "koekie." Cookies contain many of the same ingredients as cakes except that they have a lower proportion of liquid with a higher proportion of sugar and fat to flour. Cookie recipes can be prepared in myriad shapes, flavors and textures, and can be decorated. Every country seems to have its favorite: in North America it's the chocolate chip; in the United Kingdom it's shortbread; in France, it's sables and macarons; and it's biscotti in Italy. COOKIE RECIPE TYPES are usually categorized by the fluidity of their batter or dough, detemining the way they are formed - Bars, Dropped, Icebox / Refrigerator, Molded, Pressed, or Rolled. In additon, some cookie types are subtypes of others. The type of cookie recipe to be prepared determines their mixing method, but for most, the conventional cake or creaming method is used. Cookies can be baked or called no-bake, where they can be made from ready-to-eat cereals, such as Rice Krispies Treats, oatmeal, nuts, dry fruit, or coconut, and held together with a cooked syrup or heated sugar base such as melted marshmallows and butter. A cookie is a baked or cooked food that is typically small, flat and sweet. It usually contains flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc. In most English-speaking countries except for the United States and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.