Cookies are a popular dessert. Unlike most other desserts they can be stored for a day or more and used as they are needed. The various types of cookies are defined by the special processes used in making them. These types and processes are described in the following paragraphs. General directions for successful cookie making are summarized.

Types of Cookies

Cookies are often referred to as small sweet cakes and classified by the method of mixing: stiff dough, soft dough, and refrigerated dough. Recipes for the three classes of cookies are contained in the AFRS. The following types of dough are used in the production of cookies: soft dough is used for drop cookies; stiff dough is formed into a roll and baked on sheet pans; and refrigerated dough is formed into a roll, wrapped, and refrigerated until sliced and baked.

Cookies are formulated much like cake, except that there is less liquid (eggs and milk) and the baked cookies are characterized by soft, hard, brittle, or chewy textures.

SOFT DOUGH.- Soft-batter cookies have a high moisture content and, therefore, require a greater percentage of eggs to give them structure. The desired finished product is soft and moist and should be stored or packaged in a container with a tight-fitting cover.

Cookies included in this category are dropped cookies of all sorts and brownies (butterscotch and chocolate).

STIFF DOUGH.- Formulas of stiff dough contain less liquid and eggs and more flour than soft cookies. These cookies are often referred to as sliced or rolled cookies. The desirable finished product is crisp. When humidity becomes excessive, the cookies become moist and tend to soften up and lose their desirable crispness. Examples are peanut butter cookies and sugar cookies. Crisp cookies should be stored in a container with a loose-fitting cover.

REFRIGERATOR DOUGH.- Refrigerator cookies are mixed in the same manner as other cookies, except the dough is very stiff. The resulting cookie is very brittle. After the mixing is completed, the dough is weighed into pieces of convenient size. The dough is then formed into rolls, then they are sliced into the desired slices, wrapped in wax paper, and put into the refrigerator until time to bake them. The advantage of this type of cookie is that it can be made and stored in the refrigerator until it is needed, thus eliminating waste and providing a ready source of dessert at short notice. Butternut and chocolate refrigerator cookies are good examples.

Mixing Methods

Cookies are mixed in much the same manner as batter cakes. The temperature of the ingredients should be approximately 70F. The dough is sometimes chilled later to facilitate shaping.

Cookie doughs should be mixed just enough to blend the ingredients thoroughly. Overmixing develops the gluten in the dough, thereby retarding the spread. When the mix is overcreamed, the cookies will not spread as much because of the dissolving of the sugar crystals. Improper mixing of ingredients will produce cookies that are spotted.

The conventional or creaming method is the most commonly used method. The longer the shortening and sugar are creamed, the less spread the final product will have because the sugar will be more finely distributed throughout the mix. The longer the dough is mixed after blending the flour and water, the more developed the structure of the mix will become and less spread will result. Undercreaming will give the cookies a coarse structure and will result in a baked product that has too much spread. If lumps of sugar are left in the dough during mixing, sticking is likely to occur due to the syrup that is formed during baking. Then, the sugar becomes hard and solidifies on the pans.

Cookie Mix

For convenience in preparation, oatmeal cookie mix is authorized throughout the Navy. The mix is packaged in No. 10 cans. One can (5 pounds) of mix yields 100 cookies. Preparation is simple. The mix is combined with water and the dough may be dropped, rolled, or sliced. A variety of cookies can be prepared from the basic mix. Instructions for raisin, date, nut, chocolate chip, and applesauce variations are printed on the container.

PIES

A successful pie should have a tender crust. To make sure the piecrust is tender the proper ingredients must be used and the dough should be carefully mixed.

If properly made, the standard piecrust has outstanding characteristics. In appearance, it will be golden brown with a rough surface that appears blistered. The texture will be flaky or mealy depending upon the method used to combine the ingredients. It should be tender enough to cut easily, but not so tender that it breaks or crumbles. The flavor should be delicate and pleasing.