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Food&Nutrition
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Staff photo - Randall Terry/Gadsden Time*
There are several different ways to make cookies. The Almond Macaroons shown in the center of the
plate are drop cookies; the Pecan Pie Surprise Bars are baked in a pan and cut into bars when done.
Shown alternating with these along the outer edge of the plate are Lindzer Tartlettes which must be
rolled and cut.
Homemade cookies: A message of love on which memories are built
By Prudence Hilburn
New York Times Regional Newspapers
Drop it, cut it, roll it, press it... no
matter what you choose to do with
cookie dough, the results will bring
smiles to the faces of young and old
alike. Eating homemade cookies is a
special enjoyment on which memo-
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ries are built When you are away
from home, a box of cookies can be a
message of love.
Cookies can be classified into two
groups: the simple ones that thrill the
children as they reach into the cookie
jar and the fancy ones that seem to say
“take me to a party!”
It has been said that the first cook
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ies were actually tiny cakes that Euro
pean bakers used to test the consis
tency of cake batter, the oven
temperature, and the flavor of the fin
ished product Much to their surprise,
they gave birth to a new sweet treat
that has been enjoyed for hundreds of
years.
All that is needed to turn a few sim
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pie ingredients into wonderful cook
ies is a little “know-how.” Most cook
ies are easy to make and provide a
form of baking “art” that even the ju
nior baker can perform successfully.
Cookies can be made using six basic
techniques: dropped, cut into bars,
rolled, molded, refrigerated and
pressed. The stiffness of the dough
1990,1991,1992,
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1996,1997,1998,
1999,20002001,
2002.
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FORSYTH COUNTY NEWS—WEDNESDAY/ JUNE 13, 1990-
Cooking error gives the world
the first chocolate chip cookie
In 1930 a baker by the name of Ruth Wake
field, owner of the Toll House Inn, devel
oped the first chocolate chip cookie and she
wasn’t even trying to do so.
At the time of her discovery, she was ex
perimenting with a favorite Colonial cookie
recipe. She had a large bar of chocolate
which she decided to chop into small pieces,
thinking that the chocolate would melt and
blend with the other cookie ingredients. Can
you imagine her surprise when she removed
the cookies from the oven and found that the
chocolate chunks had held their shape, soft
ening only a little!
The chocolate bar that Wakefield used
was made by the Nestle Co. and she permit
ted them to put her recipe on the wrapper of
their semi-sweet chocolate bar The compa
ny decided that they should do something to
make chopping the chocolate easier so they
scored the bar. Each bar was accompanied
with a special chopper for cutting it into
“bits.”
Nine years after the original discovery, the
Nestle Co. started producing little pieces of
chocolate in convenient, ready-to-use pack
ages. They introduced them to the American
public as "semi-sweet real chocolate
morsels.”
What an impact Ruth Wakefield's discov
ery has had on baking in America!
Everyone seems to have a favorite choco
late chip recipe and entrepreneurs such as
Famous Amos and Mrs. Fields jumped on
the cookie “chip wagon,” mass producing
their specialties and opening up an avenue
for creative cookie bakers to sell their wares
in big fashion. Most shopping malls now have
at least one cookie shop.
While doing some experimenting of my
own, I came up with a super easy chocolate
chip cookie which is made using pie crust
has a lot to do with the categories.
Drop cookies are the quickest and
easiest to make. This cookie dough is
moist and has less flour than some of
the other types. In order to incorpo
rate a lot of air into the drop cookie
dough, you need to beat it vigorously.
Some of our most popular cookies fall
into the “drop” category. The first one
jS
Staff photo - Randall Terry/Gadsden Times
Classic Chocolate Chip Cookies
are a favorite with everyone.
mix. No, it is not the kind with which you can
build a profitable cookie business. But it is
so easy that a child can make it Most impor
tant however, is the fact that it tastes good!
QUICK AND EASY CHOCOLATE CHIP
COOKIES
1 (11 oz.) box pie crust mix
1 teaspoon baking powder
1 cup firmly-packed brown sugar
2 eggs
3/4 cup chopped nuts (pecans, walnuts or
almonds)
1 cup semi-sweet chocolate morsels
Preheat the oven to 375 degrees. Line a
cookie sheet with aluminum foil. In a large
mixing bowl combine the pie crust mix, bak
ing powder, brown sugar and eggs. Beat well.
Stir in the nuts and chocolate morsels. Drop
from a teaspoon onto foil-lined cookie sheet,
spacing the cookies about 2 inches apart
Bake for 8 to 10 minutes. Remove from the
pan immediately and coo! on a rack. Makes
about 4 dozen cookies.
- By Prudence Hilbum.
which comes to mind is the much
loved chocolate chip cookie (please
see the accompanying story).
Another easy variety is the bar
cookie. These cake-like cookies are
made from a moderately-stiff dough
that is spread evenly in a pan. After
Please see COOKIES, page 2C
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PAGE 1C
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