| A | B |
|---|
| dropped | a cookie makeup method in which portions of dough are measured with a scoop or spoon and dropped onto a baking pan |
| bagged | a cookie makeup method in which the dough is shaped and deposited with a bastry bag |
| rolled | a cookie makeup method in which the dough is rolled out into a sheet and cut into shapes with cutters |
| molded | a cookie makeup method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired |
| icebox | a cookie makeup method in which the dough is shaped into cylinders, refrigerated, and sliced |
| sheet | a cookie makeup method in which the dough is baked in sheets and cut into portions |
| sponge method | a cake-mixing method based on shipped eggs and sugar |
| spread | the tendency of a cookie to spread out and flatten when baked |
| bar | a cookie makeup method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies |
| stencil | a pattern cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative shapes |
| creaming method | a mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items |
| one-stage method | a cookie mixing-method in which all ingredients are added to the bowl at once |
| double panning | placing a baking sheet or pan on or in a second pan to prevent scorching the bottom of the product being baked |
