Field guide to cookies : how to identify and bake virtually every cookie imaginable

479 Pages·2015·8.75 MB·English

by  Chu

DISCLAIMER
The world of cookies is very large and varied. While we have taken care to represent a large variety
of those available, the authors and publisher cannot guarantee this guide addresses every possible
cookie worldwide.
Copyright © 2008 by Quirk Productions, Inc.
All rights reserved. No part of this book may be reproduced in any form without written
permission from the publisher.
Library of Congress Cataloging in Publication Number: 2008926881
eBook ISBN: 978-1-59474-815-8
Trade Paperback ISBN: 978-1-59474-283-5
Designed by Michael Rogalski
Photography by Steve Legato
Iconography by Karen Onorato
Edited by Margaret McGuire and Erin Slonaker
Quirk Books
215 Church Street
Philadelphia, PA 19106
quirkbooks.com
v3.1
Contents
Cover
Title Page
Copyright
Introduction
Notes on the Perfect Cookie
Notes on Baking Tools
Notes on Baking Ingredients
Icon Key
DROP COOKIES
BAR COOKIES
MOLDED COOKIES
ROLLED COOKIES
Table of Equivalencies
Conversion Chart
Further Reading
Index
Acknowledgments
About the Author
INTRODUCTION
Few things bring as much simple joy as a freshly baked cookie. Some may
think cakes and tarts too time-consuming to make, or consider other fancy
desserts too filling or complicated, but hardly anyone refuses a cookie.
Cookies are easy to make, transport, and consume—the ultimate comfort
food. These small, sweet confections carry associations of childhood, of
watching mom stirring a batch of dough, or of eating a warm plate of
cookies with a glass of milk. They are linked to many holidays and
festivals around the world, where celebrations are capped with a tray of
beautifully decorated cookies.
The word cookie comes from the Dutch word koekje, the diminutive
form of koek, which means “cake.” But cookies are so much more than
little cakes—for centuries, they have been baked as individually portioned
sweet treats for special occasions, from religious holidays to birthdays.
The first cookie-style sugar cakes were baked in 7th-century Persia, which
was one of the first regions to cultivate sugar. Cookies can be found in an
astonishing variety of forms around the world, but all cookies have
several characteristics in common: They are individually portioned; they
are firm and compact enough to be eaten by hand; and, with a few
exceptions, they are flat compared with muffins or other pastries. There
are a few basic cookie categories: drop cookie dough is dropped in
spoonfuls, piped from a pastry bag, or dispensed with a cookie press; bar
cookie dough is spread into a pan and baked, then cut into individual
pieces; molded cookie dough is pressed into a mold with an imprinted
design, or otherwise shaped before it is baked; rolled cookie dough is
rolled out and cut into shapes with a cookie cutter. Elaborately decorated
cookies are often rolled, since it creates a smooth surface perfect for
decorating. Almost any cookie can be turned into a sandwich cookie by
combining two cookies with a sweet filling, such as jam, chocolate, or ice
cream.
This book will help you identify many of the most popular cookies
around the world, discover what makes each one special, and recreate
them in your home kitchen. You will find that even though many cookies
appear different on the outside, they can be made with similar techniques.
You’ll also learn about some basic tools and techniques that will ensure
You’ll also learn about some basic tools and techniques that will ensure
bakery-perfect cookies every time, as well as simple ways to vary cookie
recipes to further increase your repertoire. With this guide, you’ll never
have to worry about an empty cookie jar at your house.
NOTES ON THE PERFECT COOKIE
Alterations and substitutions. The first time you try a recipe, follow it as
written without alterations. Once you have an understanding of how the
recipe works, play around with it to suit your tastes.
Baking time. In a just a few minutes, cookies can go from golden to
burned. Check the cookies a few minutes before they are supposed to be
done, but don’t open the oven too wide; that lowers the temperature
inside the oven and it will take longer for the cookies to bake.
Cookie size. Keep your cookies as close to the same size as possible so
they will bake evenly.
Creaming. During the process of creaming, sugar cuts little air pockets
into butter, giving cookies a fine, fluffy texture. For this reason, it’s
important to use softened, room temperature butter. Beat butter first to
soften it before adding sugar. Then cream the two ingredients for several
minutes until the mixture lightens in color from yellow to almost white,
and it becomes smooth and fluffy.
Folding. When folding ingredients into a batter, the goal is to incorporate
them without deflating the mixture. Place lighter, drier ingredients on top
of the wet batter and fold them in gently with a large rubber spatula,
starting at the back edge of the bowl. Scoop down and toward you,
bringing batter from the bottom up and over the ingredients on top.
Rotate the bowl a quarter turn and repeat this motion.
Ingredient temperature. The temperature of ingredients is very
important to their performance in a recipe. Be sure to note if a recipe calls
for any of them to be cold or room temperature. Dry ingredients such as
flour and sugar should always be at room temperature; if you have been
storing them in the refrigerator take them out an hour or so before baking.
Eggs should also be used at room temperature; if you’ve forgotten to take
them out beforehand, warm them in a bowl filled with lukewarm water. If
the recipe calls for cold butter, take it out right before you start the recipe,
and use it quickly to prevent it from warming up and melting. If the
butter is to be “softened” or “room temperature,” this means within a
range of 65 to 70°F. It should be soft enough to yield slightly beneath your
finger, but not oily or melting. Take butter out of the refrigerator an hour
before baking. If you slice a stick of butter into pieces, it will soften much
faster.
Measuring. Careful and precise measuring of ingredients will help your
cookies come out perfect every time. When measuring flour, spoon the
flour into the measuring cup until it mounds over the top, then use an
offset spatula or the edge of a knife to level it off. Do not use the
measuring cup to scoop flour or shake the cup as you spoon flour in; it
compacts too much flour into the cup. Measure flour first before sifting it.
Use the same method of spooning in and leveling off when measuring
granulated and confectioners’ sugar. When measuring brown sugar,
lightly pack it into the measuring cup, then level the top off. When
measuring liquids, use a glass measuring cup and check the liquid at eye
level. The surface of the liquid will usually bow slightly in the middle;
check the lowest point of the liquid, not the highest.
Melting chocolate. The best way to melt chocolate is on the stove in a
double boiler or a metal or glass bowl set over a pot of simmering water.
Be sure that the water in the pot doesn’t touch the bottom of the bowl and
that the bowl fits into the pot so steam won’t escape. If any moisture gets
into melting chocolate, it will become chunky and unusable. The key to
melting chocolate is gentle, low heat. If chocolate burns, it becomes thick
and clumpy. Take the bowl off the stove when the chocolate seems almost
fully melted and then stir the mixture to melt the last small bits.
Chocolate can be melted in the microwave, but proceed with caution.
Microwave uncovered and in 30-second increments, stirring well after
each session.
Mixing. A stand mixer is the easiest way to quickly and thoroughly mix
ingredients. Don’t mix more than necessary—the gluten in the flour will
overdevelop, leading to tough cookies. When adding dry ingredients to
dough, keep the speed on low to medium and mix only until the dry
ingredients have been incorporated. Hand mixers take longer to bring
dough together, so move the mixer around the bowl to thoroughly mix all
parts of the dough. Whether using a stand mixer or hand mixer, scrape
down the sides and bottom of the bowl at least once to catch any
unincorporated bits. It is also possible for the strong of arm to make
cookies by hand. All you need is a large bowl for the ingredients and a
wooden spoon. Drop and bar cookies are the easiest to make by hand.
Oven temperature. Check your oven’s temperature with an oven
thermometer. If you notice your oven tends to be hot or cold, adjust the
baking time accordingly. All ovens have hot spots, causing cookies in one
corner to bake faster than the rest. Rotate cookie sheets halfway through
baking for evenly baked cookies.
Piping. When filling a pastry bag, hold it in one hand and roll the top
down halfway over your hand to form a secure “cup” for the batter. Or
place the bag tip down into a tall glass and roll the top of the bag down
around the glass. Use a rubber spatula to fill the bag half full. Then roll up
the top of the bag and twist it shut, pushing the batter down to the tip.
With one hand, hold the bag near the top where it is twisted shut, and
apply pressure from there. Place your other hand lightly on the bag near
the tip to guide it. Apply even, steady pressure and release the pressure
before pulling the bag away to get a clean break instead of trailing batter.
Refrigeration. When you store cookie dough in the refrigerator, prevent it
from drying out or absorbing odors by wrapping it in two layers of plastic
wrap, or packing it into a container and covering the top with plastic wrap
underneath the lid. Freeze cookie dough in balls arranged on a baking
sheet wrapped in plastic or in freezer bags.
Whipping egg whites. The purpose of whipping egg whites is to create as
much volume as possible by whipping air into the whites. Air trapped in
egg whites expands through baking to create a light, fluffy texture in the
finished cookie. For best results, whip egg whites at room temperature. If