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COOKIES Gotta love em’!!! INGREDIENTS First rule (simplest) of baking cookies – Stock your pantry with basic & frequently used ingredients Right ingredients on hand – fabulous cookies anytime!! INGREDIENTS Flour Self rising Same as all-purpose flour with added salt and leavening (baking powder). All purpose Blend of hard & soft wheat. It contains only the center of the wheat kernel Most will come sifted!!! Does not contain leavening Agents (pastry will not rise) Store in airtight container. Not original package – bugs, ants Don’t pour fresh on top of old LEAVENERS React w/liquids to create air bubbles in dough, causing cookies to puff up Baking powder Baking soda Made of baking soda, cream of tartar & a small amount of cornstarch Releases carbon dioxide gas bubbles that cause cookie & others to rise Double acting – mixed, oven (dough can stand) Bake more quickly, spread less & do not brown as well (baking soda) Too much – deflate, chalky taste 1 t per cup of flour 4x the leavening power as baking powder Only small amount is needed ¼ t per cup of four Always mix with dry ingredients 1st – reacts immediately when wet Put in oven ASAP Often added as color enhancer – better browning Cream of tartar Used most often to stabilize egg whites & achieve max volume while whipping them, creamier texture Keeps indefinitely if stored in cool, dry place Spice aisle SUGARS Carbs derived from the roots, stems or leaves of plants. Add taste, improve tenderness, texture & color and stay fresh longer Brown Sugar Blend of white sugar & molasses Soft, moist texture & distinctive flavor Light (less molasses) & dark Can use interchangeable – but dark stronger flavor darker color Dries out & hardens quickly when exposed to air Sealed tightly ASAP after opening – refrigerator –moist Hardened – microwave – HIGH 30 seconds Granulated White Sugar Most common Highly refined into tiny white grains Keep indefinitely – store in airtight container, cool, dry place Powdered Sugar Granulated sugar that has been ground into a powder & mixed w/a small amount of cornstarch (prevent caking, dry) Dissolves easily Tender texture Should always be sifted FATS, EGGS & DAIRY Butter Margarine Made from cream – 80% butterfat 10 – 16% water Scored by USDA – quality grade – grade AA – highest Unsalted – preferred by many bakers- fresher, sweeter flavor & less moisture – allows baker to control salt Spread more (shortening) More crisp & butter flavor Reduced fat/calorie butter avoid – too much water Store in fridge, use on/before expiration date, tightly wrap & covered – pick up flavors & odors Solid FAT from hydrogenated veg. oil (80% fat) Softer & more oily than butter Can be substituted for butter – flavor/texture different Shortening 100% FAT Does not contain water – melts at higher temp Cookies spread less quickly or not at all Puffier Can be used interchangeably w/butter FATS, EGGS & DAIRY Vegetable Oil 100% fat Moisture & tenderness – not very common in cookie re. Cookies – flat w/crackly or crinkled tops Eggs An essential ingredient in most cookies Egg yolk (high in fat) – richness, tenderness & color to cookie Protein-packed egg whites – add structure, stability & moisture Sold – grade & size Select clean, unbroken eggs – USDA – packing date Refrigerate eggs Do not egg raw eggs or food containing raw eggs Cream cheese Store – in fridge, tightly wrapped – last about a week Add tenderness, combines w/butter – produces a rich, delicate dough FLAVORINGS Cinnamon Dried bark of various laurel trees 2 varieties Ginger Used extensively in Asian & Indian cooking Not ginger not appropriate sub. for fresh ginger Nutmeg Inner brown seed of a tropical evergreen tree Spicy-sweet flavor & aroma Use fresh when possible – more flavor Salt Enhances the flavor of other ingredients Too much – too salty Too little – recipe does not work properly Vanilla Pod fruit of the tropical vanilla orchid Use pure not imitation Correct measuring Do not add to hot liquids - flavor will evaporate Will keep indefinitely – tightly capped, cool, dark place