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Bakers
usually classify cookies by the way they are made.
- Drop cookies, such as
oatmeal and chocolate chip, are made from soft, thick dough that is
dropped onto a pan with a spoon or a scoop.
- Sugar and shortbread are
two examples of cookies made from dough that is stiff enough to roll
out and cut with a cookie cutter.
- Icebox cookies, such as
checkerboards, are made from dough that is shaped into rectangular or
cylindrical blocks and then refrigerated.
- You can pull the dough
from the refrigerator, slice, and bake it at a moment's notice.
- The dough for bar cookies,
such as spice bars, is shaped into logs that are flattened on a pan
and baked.
- After cooling, you cut
them diagonally into thin, chewy bars.
- Sheet cookies are baked
in a thin layer and can be either cake-like or chewy – brownies and
blondies are just two examples.
- Regardless of the type,
make cookies uniform in size and carefully space them to ensure even
baking.
- Remember, cookies bake
for just a short time, and will continue to bake after you pull them
from the oven.
- Watch them carefully and
remove them about a minute before they are completely done.
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