The Kitchen Novice

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Yummy Cookies

CLASSES OF COOKIES
Cookies are of two general classes: those which
are made thick and are expected to be soft when they are served and
those which are made thin and are intended to be crisp and brittle when
eaten. Thin, crisp cookies are usually known as _wafers_ or _snaps_.
Soft cookies are made from a dough that contains a little more liquid
than that used for brittle cookies. The dough of which both varieties
are made should be thick enough to remove from the mixing bowl in a lump
and roll out on a board. After being rolled until it is the desired
thickness, it is cut into pieces of any desired size and shape and baked
in the oven on large flat pans.
<pre>PROCEDURE IN MAKING COOKIES
The combining of ingredients in cooky mixtures need give you very little concern, for it is
accomplished in much the same way as for cup and drop cakes. When all of
them have been combined, a dough that is stiff enough to handle and
still not so stiff that it is tough should be formed. The chief
precaution to be taken in the making of all kinds of cookies is to avoid
getting too much flour into the mixture. To produce the best results,
the mixture should be so soft that it is difficult to handle. A good
plan is to allow it to become very cold, for then it will be much
stiffer and may be handled more easily. Therefore, after the dough has
been mixed, it is well to set it in a refrigerator or some other cool
place and let it stand for several hours before attempting to roll it.
In fact, a cooky mixture may be made in the evening and allowed to stand
until the next morning before being rolled out and baked. As can readily
be understood, such procedure is possible with a stiff mixture like that
for cookies, while it would not be practicable with a thin mixture,
such as cake batter, because the gas that is formed by the leavening
agent would escape from a mixture that is not thick and the cake, after
being baked, would have no lightness.
<pre>With the dough ready to be rolled, divide it into amounts of a size
that can be handled conveniently at one time. Take one of these from the
mixing bowl and place it on a well-floured board. Work it with the
fingers into a flat, round piece, using a little flour on the fingers
during this process. Dust the top lightly with flour and, by means of a
rolling pin, roll the dough into a flat piece that is as nearly round as
possible. Continue rolling with a short, light stroke until the dough is
as thin as desired. Remember that light, careful handling is always
necessary when any kind of dough mixture is rolled on the board, and
that as little handling as possible is advisable. Skill in this respect
will come with practice, so the housewife need not be discouraged if she
has difficulty at first. For cookies, 1/4 inch is the usual thickness of
the dough after it is rolled; but for snaps or wafers the dough should
be rolled as thin as possible. If the dough is as moist as it should be,
it may be necessary, from time to time, to dust the top with flour as
the rolling continues. However, no more flour should be used than is
needed to keep the rolling pin from sticking; otherwise, the dough will
become too thick and the cookies will be tough and dry.
BAKING COOKIES
Have a cooky sheet or other large shallow pan
greased and floured, and as soon as all the cookies are cut from a piece
of dough, pick them up with the aid of a spatula, as in Fig. 9, and
arrange them on the pan. Do not place them too close together, or upon
baking they will stick to one another and lose their shape. As soon as a
pan is filled, set it in the oven, either directly on the bottom or on
a low rack. If the temperature of the oven is correct, the cookies
should begin to rise within 2 or 3 minutes after they are put into the
oven.
At this point, set them on a higher rack to brown on top. In this browning, they will shrink to some
extent, so that the finished cookies will not have so smooth an
appearance as when they are placed on the top rack. When done, they
should be slightly brown, and if it is found that they are too brown on
top, it may be known that the oven temperature was a little too high or
perhaps that they should have had a little less time on this rack.
Molasses cookies require special care to prevent them from burning, for,
any food containing molasses burns
readily. A comparatively short time is necessary for the baking of
cookies, but they should be left in the oven long enough to be
thoroughly baked when removed.

Cookie Recipes

 

 

 

GINGER SNAPS
(Makes 4 Dozen Snaps)

1 c. molasses
1/3 c. lard or other shortening
1/4 c. butter
3-1/4 c. flour
1/2 tsp. soda
1 Tb. ginger
1 tsp. salt

Heat the molasses to boiling and pour over the shortening. Sift the dry
ingredients together and add these. Cool the mixture until it is stiff
and cold, roll as thin as possible, cut with a small round cutter, and
bake in a quick oven, being careful not to burn.
<pre>VANILLA WAFERS
(Makes 6 Dozen Wafers)

1/3 c. shortening
1 c. sugar
1 egg
1/4 c. milk
2 tsp. vanilla
2 c. flour
3 tsp. baking powder
1/2 tsp. salt

Cream the shortening, add the sugar and egg, and continue beating. Pour
in the milk and add the vanilla. Sift the flour, baking powder, and salt
into the mixture. Roll out as thin as possible, cut with a small round
cutter, and bake in a hot oven. These wafers should be crisp and thin
when finished.

       

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