BASIC BAKING EQUIPMENTS

1. Measuring Cups (Liquid and Dry) and Spoons

Baking is all about precision, so having a full set of measuring cups and spoons on hand is a must. Don’t think you can get
by with just one type of measuring cup—you’ll need both dry and wet measuring cups to accurately measure all your
ingredients for pretty much any baking recipe. Keep these tools in an easy-to-reach spot, because you’ll use them all the
time.
Most measuring spoon sets have a tablespoon, teaspoon, ½ teaspoon, and ¼ teaspoon, while most measuring cups
come in sets with one cup, ½ cup, 1/3 cup, and ¼ cup. For liquid measuring cups, you can get by with a 1-cup size, but it
can be handy to have 2-cup and 4-cup ones in your cupboard, too.

2. Wooden Spoon(s)

• One wooden spoon is enough, but this tool is so handy, it can sometimes be helpful to have a couple around.
Wooden spoons are great for all kinds of stirring because they’re so sturdy (you’ll be able to use them with even
the thickest, heaviest doughs). Just remember to hand-wash them when you’re done so they don’t end up
cracked.

3. Rubber Spatula/Scraper

• We’re willing to bet you reach for your rubber scraper more often than you think. This tool is ideal for scraping
the last bit of batter or dough out of a pan or for scraping all the nooks and crannies of a jar. They’re also super
handy for folding together wet and dry ingredients. Just keep in mind that silicone scrapers will stand up to high
heat better than rubber.

4. Spatula/Metal Turner

• When you need to transfer fresh-out-of-the-oven cookies to a cooling rack or serve a piece of cake from a 9x13
pan, there’s no tool better than a good old spatula. Having one with a thin metal blade can be especially
handy—it’ll be flexible enough to easily slide under anything you’re moving without squishing the dough or
crumbling your cookies.

5. Pastry Brush

• This handy tool has more uses than you realized. It can be used to grease a pan before pouring in cake batter, to
coat dough with melted butter or egg wash, or to “paint” milk on top of a piecrust. Especially if you’re a frequent
baker, this is a must-have!

6. Whisk

Sure, you can use a wire whisk to beat together a few eggs, but it’s handy for other things too. In particular, it’s one of
the best ways to thoroughly mix together dry ingredients and is also great for stirring together a homemade custard.

7. Kitchen Scissors

• Whenever we’re making a recipe, baking or otherwise, we always our have our kitchen shears handy. They can
be useful in so many different ways: Snipping fresh herbs, cutting parchment to fit a pan, and even just opening
stubborn packages and containers.
8. Rolling Pin

• Rolling pins are definitely the most useful for rolling out piecrusts, cookie dough, and puff pastry, but there are
other ways you can put this tool to work in your kitchen. For example, if you don’t have a food processor and
need to crush cookies, chips, or crackers for a recipe, just put them in a sealable bag, then use your rolling pin to
smash them to pieces.

9. Fine-Mesh Sieve

• You can put a sieve to work in a lot of different ways. For bakers, it’s probably the most useful for sifting dry
ingredients or adding a dusting of powdered sugar to a finished pan of brownies or cookies. It also comes in
handy for draining wet ingredients (especially small ones,like quinoa, that would slip through a regular
colander).

10. Chef's Knife

• If you have only one knife in your whole kitchen, make it this one. This all-purpose knife is great for slicing,
dicing, chopping, and mincing just about any ingredient your recipe calls for.

11. Paring Knife

• Yes, make sure you have this smallest knife in your drawer. It’s great for peeling and coring foods like apples, so
you’ll need one on hand—especially if you ever make an apple pie. It’s also handy for cutting up other fruits and
veggies, and for more delicate work that your chef’s knife is too big for.

12. Rectangular Baking Pan

• A regular baking pan (13x9x2 inches) is a definite must-have. You can use it for so many sweet things—cakes,
brownies, cookie bars—and, of course, it has a few savory uses as well. If you pick only one baking pan to stock
your kitchen with, make it this one.

13. Round Cake Pan

• Really, you should have two of these on hand, because you’ll need more than one to make a stunning, towering
layer cake. Round cake pans come in 8-inch and 9-inch diameters, but most layer cake recipes will work with
either size (just make sure you have two of the same size).

14. Loaf Pan

• Banana bread, pumpkin bread, zucchini bread—all of our favorite homemade bread recipes call for a loaf pan. If
you want to bake your own yeast bread, too, it’ll pay off to have two of these pans in your cupboard.

16. Square Baking Pan

• You don’t always need to make a huge pan of brownies, and when you just want a small batch, you’ll need a
square baking pan. Cookie bars, cakes, brownies, and corn bread are just a few of the baked goods you can serve
up from an 8x8 or 9x9 pan.
 18. Muffin Pan

• Use this pan to show up at your next brunch with a tray of freshly baked muffins, or use it to make cupcakes for
your next birthday celebration. Plus, you can use a muffin pan for lots of different savory recipes too, like
meatballs, pizza cups, and mini meat loaves.

19. Cookie Sheet

• You definitely need at least one cookie sheet in your kitchen, and you’ll probably benefit from having two. Of
course, this pan is essential for baking pretty much any kind of cookie, but you can use it for tons of other sheet
pan dinner recipes, too.

20. Hand Mixer/Stand Mixer

• While you don’t need to go all-out on a fancy stand mixer, you do need at least a hand mixer in your arsenal of
baking tools. It makes mixing up doughs and batters much easier and quicker, and it’s by far the best way to mix
ingredients into a thick, stiff cookie dough without tiring out your arm.

How to Light a Gas Oven

1Taking safety measures

1. Turn off the oven and make sure all the stove burners are off. Turn all the knobs on your gas oven and stove to
“off”. Make sure that your kitchen doesn’t smell like gas before you try to light the oven.
The “off” position will be with the knobs turned all the way to the right and the dial facing straight up. Listen to make
sure there is no hissing sound that means gas is coming out. Sniff for the smell of gas.

2. Open all windows and doors in your kitchen for ventilation. It’s important to make sure your kitchen is well-
ventilated before you try to light the oven to be extra sure there is no standing gas. This is especially important if
you’ve already been trying to light the oven for a while and turning the knobs on and off.
Once you have ventilated the kitchen as much as possible, it’s a good idea to let it air out for a few minutes if you
were already trying to light the oven before. This will allow any gas sitting around to disperse.

3. Open up the oven door to look for the pilot light hole. Open the oven door all the way to safely locate the pilot
light. Make sure the door is all the way down and locked into place.
Locating the light before you turn on the gas is important so that you don't leave the gas running while you search for
it.
4. Look around the bottom of the oven for the pilot light hole. It is a small hole that is usually located in the front
center, near the door, or in a back corner. Some ovens will have it labeled “pilot light”.
If you don’t see a hole in the bottom of the oven, and your model of oven has a broiler drawer at the bottom, then
the pilot light could be in the back of the broiler drawer.

5. Clean the area around the pilot light hole with a microfiber cloth. Wipe away any grease and crust from around
the pilot light to remove things that could catch on fire. Use a grease-fighting spray cleaner to get off any stubborn
gunk.
This is an extra precaution and is more important if the gas stove and oven hasn’t been used in a while and is
particularly dirty.
 2 Lighting the pilot light

1. Push in and hold the oven knob and turn it to the “ignite” setting. Push in the oven knob with one hand so you can
turn it and keep holding it until you have lit the pilot light. Turn it to the left to the “ignite” symbol or the first
temperature setting.

Every oven model is different, but there should be either a little picture of a flame or the start of the temperature
numbers right in the middle of the dial on the left hand side. This is where you want to turn the knob.

2. Hold a long match or lighter near or in the pilot light hole to light it. Light a long match with your hand that isn’t
holding the oven knob, or use a lighter with a long tip (like a BBQ lighter). Slowly move the flame towards the pilot
light hole until it lights.

If you only have small matches, you can light one and drop it into the hole to be safe. Another alternative is lighting a
twisted up piece of paper or a wooden skewer to use as the lighter.

3. Keep holding the oven knob for 10 seconds to let the pilot light heat up. You need to let the pilot light heat up for
about 10 seconds before you adjust the temperature. The pilot light will just go out if you try to change the oven’s
temperature too soon.

If you accidentally let go of the knob and the pilot light goes out, then you should turn everything off and start from
the beginning.

4. Close the oven and adjust the temperature as needed. Shut the oven once you are sure the pilot light is staying lit.
Turn the oven knob to the temperature you want to set it at.

If you have tried this process several times, and still can’t light your gas oven, there may be a problem with the pilot
light and you should call a professional to come take a look at it.

How to use the mixer?

 How to Use a Hand Mixer

- Hand mixers are a part and parcel of many kitchens. A hand mixer has a lot of benefits that a regular mixer doesn’t
have; they don't use as much power and can be easier to clean and maintain than large standing mixers. This article
will tell you how to use a hand mixer safely and efficiently.

 Make sure that you do not let the machine cords, plug, or even the body to touch water. When you are working
in a kitchen, this is a common mistake that may happen.

 Avoid moving the parts constantly. Try to keep those in a fixed spot which will reduce the risk of damage.

 Know the parts of the mixer. A hand mixer has four major parts. They are: as on/off button, power burst button,
mixer body button and bowl rest button.There is no separate button to attach the mixing items with your mixer.
You will have to do that separately.

 See what attachments you have. Some common attachment options are flat beaters, straight wire beaters,
single whisks, twisted wire beaters and dough hooks. Some of them may come as a gift with your hand mixer.

 Do not use the bowl rest option when the mixer is on. It will damage your mixer.
  Make sure that the mixer is unplugged and the speed is on low before you insert the beaters.

 Plug the mixer using your cable to the socket. Also, it is time to place the beater into a bowl.

 Slowly use the speed control button to set your desired speed. Start with 1 and then slowly increase it to your
desired speed.

 When you are done mixing, make sure to turn the speed down to low before you unplug the mixer.

 Unplug the mixer by pulling the cable off from the socket.

Baking Ingredients

Baking Powder
Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise. Too
much baking powder results in a bitter tasting product, while too little results in a tough cake with little volume.

Baking Soda
Baking soda is pure sodium bicarbonate, and needs to be paired with an acidic ingredient like honey, chocolate,
or yogurt. Like baking powder, it’s a leavening agent. Use too much, and you’ll have a soapy, coarse cake.

Butter
As a solid fat, butter is better suited for baking than any other fat product. Butter in particular adds flavor, which
is why some cookies and baked goods tend to ‘melt in your mouth.’

Cornstarch
This ingredient has multiple purposes depending on the type of dish it’s being used in. Cornstarch is usually
either a thickener or a binder. It’s great to use in gluten-free cooking instead of flour to thicken sauces, custards,
or cake fillings.

Eggs
Eggs do a lot in baking, but most importantly they’re a leavening agent. You can use the whole egg, for flavor,
binding, thickening, or glazing, or you can use egg whites and egg yolks for separate things. Egg whites are a
drying agent, and add moisture and stability. Egg yolks contribute to texture and flavor.

Flour
Flour holds ingredients together in baking. When flour protein is combined with moisture and heat, it develops
into gluten. Different types of flours have different levels of protein, which are suitable for various baked goods.

Milk
The protein in milk softens, contributes moisture, and adds color and flavor to baked goods. As it gives the
dough or batter strength and structure, as well as adds tenderness, flavor and moisture.

Salt
Salt does a couple different things in baking. In bread, it controls of the fermentation rate of yeast, and
strengthens the gluten protein in dough. Though it seems salt is out of place in sweet recipes, if you skip it, your
product will taste very bland, as it also enhances flavor.

Sugar
 In any given recipe, sugar is performing a number of functions you’re probably not aware of. Sugar sweetens by
the sugar caramelizing in the recipe, and adds that “crunch” to the crusts of cakes and cookies.

Mise En Place

 is a French culinary phrase which means "putting in place" or "everything in its place". It refers to the set up
required before cooking, and is often used in professional kitchens to refer to organizing and arranging the
ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other
components) that a cook will require for the menu items that are expected to be prepared during a shift.

Scaling and Measuring

Scaling

Dividing batter or dough by weight for the most accurate portioning into pans or pieces. Equal division of dough or
batter between pans is very important for even baking and browning. Note: Scaling should be done quickly to
avoid loss of leavening or over-aging of dough.

Measuring

The process of calculating and determining the specific amount of an ingredient required by using a standard
measurement device, such as a measuring spoon, measuring cup or measuring utensil.

Flour

Flour is the most common mis-measured ingredient.

When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container/bag with your
measuring cup. Believe me, I catch myself doing it often! Scoop the flour and you could end up with 150% of the
correct measurement. Rather, using a spoon, scoop the flour into the measuring cup. Do not pack the flour
down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the
flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

Baking Powder & Baking Soda

Shake up the baking powder or baking soda container a bit. Using a measuring spoon, lightly scoop out of the
container. Use a knife to level it off.

Active Dry Yeast

Typical yeast packets are 2 and 1/4 teaspoons, which is 1/4 ounce. Measure yeast how you would measure baking
powder or soda. Check to see if your yeast is active by sprinkling it in a small dish with 2 Tablespoons of warm
water (105F-115F degrees) and waiting about 5 minutes for it to begin foaming. If the mixture does not foam,
the yeast is not active. This little step is called proofing the yeast. Some recipes already work “proofing” into the
first step.

White (Granulated) Sugar

Unlike flour, sugar is measured by scooping the measuring cup or spoon into the container/bag until it is overflowing,
then leveling it off with the back of a knife. Sugar is more forgiving in recipes than other ingredients because the
sweetness of a finished product depends on your tastebuds. However, it is always best to measure the
ingredients exactly as the recipe states because sugar crystals are imperative to break down other ingredients.
Sugar also aids in proper browning and stabilization.

Brown Sugar

Measure brown sugar like you would granulated sugar. Unless the recipe states otherwise, brown sugar should be
packed into the measuring cup or measuring spoon. For most of my recipes, I pack the brown sugar.

Confectioners’ Sugar (Powdered Sugar/Icing Sugar)

I usually always sift confectioners’ sugar. I especially do this when I make frosting to avoid lumps. You don’t always
have to sift confectioners’ sugar (unless the recipe calls for it), I just prefer it. Whether you sift or not,
confectioners’ sugar must be measured using the spoon & level method– explained in the flour section above.

Cocoa Powder

Like confectioners’ sugar, cocoa powder is full of lumps. If a recipe calls for sifting it, make sure you do so. Measure
cocoa powder using the spoon & level method, as you would measure flour or confectioners’ sugar.

Liquid Sweeteners (maple syrup, agave, honey, molasses)

To easily measure and use sticky liquid sweeteners in your recipe, spray the inside of the measuring cup lightly with
nonstick spray. This will make it much easier to get the sweetener out of the cup! I do this with sticky, thick
sweeteners every time.

Other Liquid Ingredients (oil, water, milk) Liquids like water or oil need to be measured at eye level. Using a liquid
measuring cup, pour the liquid into the cup. Then, bend down to make sure the liquid is EXACTLY at level with
the measuring requirement from the recipe.

Add-ins (chocolate chips, dried fruit, chopped candy, sprinkles, etc) Easy. Just scoop or pour into the measuring cup.
These ingredients aren’t typically used to make up the structure of a baked good.

Semi-Liquid ingredients (applesauce, yogurt, sour cream, peanut butter, etc)

Measure semi-liquid ingredients in dry measuring cups. They are much too thick to be accurately measured in liquid
cups. Spoon & level, like you do with sugar or flour, then use a rubber spatula to help release the ingredients
into the mixing bowl.

Dry Ingredient Equivalents:

1 Tablespoon = 3 teaspoons 2/3 cup = 10-2/3 Tablespoons

1/8 cup = 2 Tablespoons 3/4 cup = 12 Tablespoons

1/4 cup = 4 Tablespoons 1 cup = 16 Tablespoons

1/3 cup = 5-1/3 Tablespoons Liquid Ingredient Equivalents:

1/2 cup = 8 Tablespoons 1 cup = 8 fluid ounces = 1/2 pint

2 cups = 16 fluid ounces = 1 pint 8 cups = 64 fluid ounces = 4 pints

4 cups = 32 fluid ounces = 2 pints = 1 quart 4 quarts = 128 fluid ounces = 1 gallon

Weighing takes out the guesswork.Weighing is how I measure when developing recipes. Some people might say it’s
a waste of time, but if you want the exact results you see on my blog and in my books– weighing your
ingredients will help you get there. A cup isn’t always a cup, but a gram/ounce is always a gram/ounce.

Here are a few common ingredients:

1 cup all-purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all-purpose flour = 115 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup sifted bread flour = 121 grams (4 1/4 ounces)
1 cup (packed) brown sugar = 200 grams (7 1/2
ounces)
1 cup sifted confectioners’ sugar = 115 grams (4
ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2 ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2 ounces)

1/2 cup butter = 1 stick = 115 grams (4 ounces) 1 cup milk = 227 grams (240ml; 8 ounces)

1 cup cake flour = 115 grams (4 ounces) 1/4 cup molasses = 85 grams (3 ounces)

1 cup sifted cake flour = 100 grams (3 1/2 ounces) 1 cup oats = 95 grams (3 ounces)

1 cup chocolate chips = 180 grams (6 1/4 ounces) 1/2 cup peanut butter = 135 grams (4 3/4 ounces)

1/2 cup natural unsweetened cocoa powder = 41 1 cup sour cream or yogurt = 227 grams (8 ounces)
grams (1.6 ounces)
1 cup whole wheat flour = 113 grams (4 ounces)
1 cup confectioners’ sugar = 120 grams (4 1/4
ounces)

Planning

Step #1 – Check that you have ALL the ingredients and utensils required

Be sure to read through the entire recipe before getting started, and make sure that you have all the correct
ingredients and in sufficient quantities to complete your recipe.

Look out for any tools needed such as measuring cups and spoons, bowls, mixers, and pans.

Use Room-Temperature Ingredients.

Weigh Ingredients

Step #2 – Preheat the oven

Pre-heating (switching on the oven at the beginning of the process) allows the oven to reach that peak temperature,
as called for by the recipe. If your mixture and the baking pan are put in the oven before the temperature
reaches that called for, baking times will be impossible to figure out.
Step #3 – Divide the ingredients

As you read through your recipe you will also come to see that dry ingredients and liquid components are initially
mixed in separate bowls.

Step #4 – Combine ingredients

Pay special attention to key instructions like "cream until light and fluffy," "mix until just combined," and "fold in
gently. Add hot things to hot things, and cold things to cold things.

Step #5 – Oven time! Don't Mess with the Oven Temperature and Cooking Time
Every oven has a hot spot, and if you don't correct for it, you run the risk of unevenly cooked pastries
Equally important is that you set and use a timer.

Step #6 – Chill out ! A completely cooled pastry has allowed the steam to totally evaporate, making the cake (or
bread, or whatever) easier to handle.

Step #7 – Now for the art… Decorate it with icing and other stuff , show your creativity.

Quick Breads

 It is a bread leavened by agents that allow speedy baking ,such as air, steam, baking soda ,and baking powder

 Cook quickly.

 Leavening agent is baking soda/powder.

 Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

Ingredients in quick breads

 Grains- whole or flour  Fat- oil, butter

 Sweetener- sugar, honey  Flavorings- fruit, nuts

 Eggs  Liquid- milk, water, lemon juice, vinegar

 Leavening- baking soda, baking powder

Nutrients

 Grains- complex carbohydrate, fiber  Fat- fat

 Sugar- simple carbohydrate  Flavorings- vitamins, minerals, fiber

 Eggs- protein, iron  Liquid- vitamins, minerals, water

 Leavening- none

Types of quick bread

 Muffins and Biscuits  Sandwich breads

 CREAMING METHOD

• creaming method is one of the most widely used methods of mixing cookie and cake batter. The method allows
for a nice balance between tender and tough–yielding an end product that can hold up to carving, stacking and
knocking about while still having a nice melt-in-your-mouth quality and tender crumb.

• The creaming method is not hard to learn, and once you get it down, you’ll be able to make any number of cakes
and cookies from an ingredient list alone.

• The most important thing to remember about The Creaming Method:

• Make sure that all of your ingredients are at cool room temperature–about 68F. Yes, even the milk and the eggs.
Get your ingredients out early and let them sit out for a half hour to an hour to come up to temperature.

PREP YOUR INGREDIENTS AND EQUIPMENT

• Allow your butter, eggs, and any other liquid ingredients such as milk and sour cream to come to room
temperature. It is important that your ingredients are at room temperature so that they will properly emulsify
when you are mixing the batter.

• Measure out all of your ingredients. Sift all of your dry ingredients together including the flour, baking powder,
baking soda, salt, and any spices your recipe calls for. Prepare your baking pans by greasing them or lining them
with parchment paper.

CREAM THE BUTTER AND SUGAR

• In the bowl of a stand mixer fit with a paddle attachment, or in a bowl with a hand mixer, cream together the
butter and your sugar until light and fluffy. This will take about 3-4 minutes. If using a stand mixer, stop it about
half way through the creaming process and scrape down the sides and the bottom of the bowl.

• This process forces air to get trapped in a web of sugar and fat particles and helps make your cake rise and keeps
it very light and tender.

ADD THE EGGS

• Add the eggs into the creamed butter and sugar mixture one at a time. After each egg is added, mix until it is
completely absorbed into the mixture before adding the next one. This ensures that you will not break the
emulsion you created during the creaming process.
MIXING METHOD for QUICK BREADS

MIXING The key to making moist and tender quick breads is proper mixing. The first step is thorough mixing of all the
dry ingredients or just stirring. In a separate bowl, the eggs, sugar, and fat should be mixed according to the

recipe.

Drop Cookies Drop cookies are cookies that are formed by dropping spoonfuls of dough onto a baking sheet.The
dough from drop cookie recipes is too moist to roll out. But because of the moistness of the dough, these
cookies usually end up chewier than most rolled cookies.

Prep: 12 mins Bake: 12 to 16 mins Total: 28 mins

Yield : 1 1/2 to 2 1/2 dozen medium cookies, depending on add-ins

INGREDIENTS

• 1/2 cup (113g) butter • 1 teaspoon vanilla

• 1/3 cup + 1 tablespoon (85g) granulated sugar • 1/4 teaspoon baking soda

• 1/3 cup (71g) brown sugar, light or dark, packed • 1/2 teaspoon baking powder

• 1/2 teaspoon salt • 1 large egg

• 1 1/2 cups (177g) ALL PURPOSE FLOUR • 2 cups (227g to 340g) chips, nuts, and/or dried
fruit, optional
• 2 tablespoons (28g) milk, optional

PROCEDURE

1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2. Beat together the butter, sugars, vanilla, salt, baking powder, and baking soda till well combined.

3. Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.

4. Add the flour, mixing it in completely.

5. If you're making cookies using chips, nuts, etc, beat in the milk, then the add-ins. If you're making plain
cookies, without add-ins, omit the milk.

6. Drop the cookies by the traditional "tablespoonful" (actually about 4 measuring teaspoons) onto the prepared
baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here.

Bake the cookies for 10 to 14 minutes (or up to 16 minutes; ovens may vary). The cookies should be a light
golden brown, and a bit darker around the edges. For softer cookies, bake the shorter amount of time; for
crunchy cookies, bake longer.

Remove the cookies from the oven, and cool right on the baking sheets.

ICEBOX COOKIES

• Also known as “Refrigerator cookies”

• Home cooks could make the cookie dough before they went to work, roll it in sheets of waxed paper or store it
in leftover milk cartons, and place it in the refrigerator until they were home and able to bake

• Made from a stiff dough that is refrigerated to make the raw dough even stiffer before cutting and baking

• The dough is typically shaped into cylinders which are sliced into round cookies before baking.

• They can be made with whatever mix-ins you have on hand.

• This technique makes it possible to create effects such as checkerboard or pinwheels.

INGREDIENTS:

 1/2 cup butter softened  2 cups all-purpose flour

 1 cup packed brown sugar  1/2 teaspoon baking soda

 1 large egg, beaten  1/2 teaspoon cream of tartar

 1/2 teaspoon vanilla extract  1/2 teaspoon salt

  1 cup chopped walnuts, optional

DIRECTIONS:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to
creamed mixture. Stir in nuts if desire.

• On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper.
Freeze for at least 12 hours.

• Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack
to cool.

BAR COOKIES

 They are baked in a shallow pan and then cut into bars or squares.

 Uses a soft dough.

 Spread dough evenly in a jelly roll pan, square cake pan, or 9x13 pan.

 Can be chewy or cake-like depending on the thickness of the dough.

 Cool thoroughly and cut into different shapes for serving.

Ingredients:

 For 9 x 13 pan:  1 Tablespoon Vanilla

 1 cup Butter  2 cups Flour

 1 cup Brown Sugar  1 teaspoon Baking Soda

 1 cup Sugar  1/2 teaspoon Salt

 2 Eggs  2 cups Semisweet Chocolate Chips

Procedures:

 Preheat oven to 350 degrees.

 Cream butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Stir in egg(s) and vanilla and mix well.

 Stir in flour, baking soda, and salt. Stir until incorporated.

 Stir in chocolate chips.

 Bake for 28-34 minutes, or until light golden brown.

 Let cool for 10 minutes before cutting into squares.

PRESSED COOKIES

This cookie is traditionally served during Christmas in Germany and other Scandinavian countries.

Like how the original name, “Spritzgeback” refers to German verb “Spritzen”, meaning “to squirt” in English, the
German style Spritz cookies were made through squirting or pushing the soft dough through a cookie press to
make fancy designs.

BASIC INGREDIENTS:

-Flour (10 oz.)

-Sugar (4 oz.)
-Unsalted Butter (8 oz.)
-Eggs (1.6 oz.)
-Vanilla (0.16 oz.)
-Salt (0.04 oz.)

-Flavoring

Optional: almond extract, citrus extract, salt, baking powder, Dipped in melted chocolate, sugar dust on top

1.)First off, preheat the oven to 400 degrees Fahrenheit, then cream the butter in a mixer set at the lowest speed

2.) Once the butter becomes light and fluffy, add in the sugar and mix at medium speed. Keep mixing for another
minute, then add in the vanilla and eggs. No rush, make sure to add the vanilla and eggs a little at a time,
separated to about three to four times.

3.) Afterwards, sift the flour

4.) Pour the flour into the mixer.

Quick tip: If you don’t want your kitchen to look like it had a flour explosion, make sure how much flour you have
before turning on that mixer, or you’ll have some major cleaning up to do, we learned the hard way.

5.)You’ll know you’re done mixing when all the flour bits have disappeared.

6.) Press dough through a cookie press: You will need a cookie press to make traditional spritz. Put on the die of your
choice—I like a star or snowflake pattern—then load the press with the dough. Ratchet out the dough onto an
un-greased cookie sheet. This takes practice, so be prepared to mess a bunch up at first.

7.)Once all the pieces are laid out, pop the cookies into oven. After baking for 10-15 minutes, you’ll know it’s time to
eat once you smell that creamy buttery goodness. A tempting suggestion: enjoy these crispy goodies piping hot
out of the oven,
 Rolled & Cut-Out Cookies

cookies, are made by using a rolling pin to flatten a stiff dough,then cut into interesting shapes with sharp cookie
cutters, a knife, or a pastry wheel.

 Before rolling and cutting, the dough should be well chilled for at least 30 minutes to an hour.

 Chill the dough thoroughly before rolling it.

 Lightly dust your work surface with flour before rolling out the cookies. But don't use any more flour than you
absolutely need, or the cookies may come out too hard.

 Rolled cookies should be thin and crisp, so generally, the dough should be rolled in a 1/8-inch-thick circle in a
cool room so the dough does not get soft.

 After unfolding the chilled dough on a floured surface, the next step is to cut the dough into decorative shapes.
You can use cookies cutters, a pastry wheel, or trace around cardboard patterns with a knife. All cookie cutters
should be sharp, with no rough edges.

 Cut the cookies out as close together as you can to minimize leftover scraps. You can reroll these leftovers. But
doing so toughens the glutens, and cookies made from these rerolled scraps will likely turn out too hard.

WAFER COOKIES

A wafer is a crisp, often sweet, very thin, flat, light and dry biscuit, often used to decorate ice cream, and also used as
a garnish on some sweet dishes. Wafers can also be made into cookies with cream flavoring sandwiched
between them. They frequently have a waffle surface pattern but may also be patterned with insignia of the
food's manufacturer or may be pattern less. Some chocolate bars, such as Kit Kat and Coffee Crisp, are wafers
with chocolate in and around them.

Ingredients :

• 225 GRAM SUPERFINE OR GRANULATED SUGAR

• 4 LARGE EGGS ROOM TEMPERATURE

• 275 GRAM ALL-PURPOSE FLOUR

• 1-2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT

• 2 TABLESPOONS SUGAR

PREPARATION

• Preheat oven to 375°F (190°C). Line two baking sheets, with parchment paper and set aside.

• Place 225-gram sugar and eggs and vanilla bean paste in a bowl and whisk together.

• Place the bowl over simmering water and whisk until the sugar dissolves.
• Immediately pour into the standing mixer bowl, and whip on low-medium speed for 3 minutes.

• Stop mixer and scrape the sides and bottom of the bowl with a silicone spatula.

• Continue mixing on high speed until a ribbon effect is formed when you lift the beater. This takes about 5
minutes.

• In the meantime, sift the flour.

• Sift in the flour a little at a time, folding it in gently each time with a spatula; try to keep most of the volume you
just created when you whipped the eggs.

• Using a piping bag with a round decorating tip (Wilton 1A), pipe the batter into little rounds.

• Sprinkle the tops with the remaining 2 tablespoons sugar.

• Bake for 10-12 minutes or until golden brown.

• I like to use the convection setting in my oven; it gives the cookies a little “fluff, talks about fluff, tries these
cookies topped with some fluff, you can find the recipe for that here.