| A | B |
|---|
| drop cookie | most common type of cookie |
| bar cookie | cookie made from soft batter that is spread into a pan before baking |
| icebox cookie | cookie made from dough that is formed into cylinder, chilled, sliced, then baked |
| piped cookie | cookie made from soft dough pushed through pastry bag |
| stenciled cookie | delicate wafer-like cookie made with batter spread very thin |
| biscotti | type of twice-baked cookie |
| cut-out cookie | cookie made of stiff dough that is rolled fast and cut into shapes |
| shortbread | type of molded cookie |
| double-panning | way to create insulation for cookies to prevent burning |
| pound cake | classic example of cake made using the creaming method |
| sponge cake | type of cake made with warm foaming method |
| angel food cake | cake made from meringue-based batter |
| simple syrup | mixture of equal amounts of sugar and water brought ot boil to dissolve sugar srystals |
| American butter cream | butter creamed with powdered sugar |
| Italian butter cream | softened butter added to a meringue |
| French butter cream | butter cream made fro egg yolks that are whipped |
| German butter cream | butter cream made from base of whipped pastry cream |
| butter cream | icing made by aerating butter or shortening with powdered sugar |
| unsweetened chocolate | one of the best choices to use to flavor butter cream |
| baking powder | one of the leaveners for cookies and cakes |
| method used in making cakes that is NOT used for cookies | foaming method |
| 4 basic ingredients for cookies and cakes | sugar, flour, eggs, fat |
