Some of the Cookie Recipes from the EBook

Tips & Articles

The Taste of Home Made

Hand-Me–Down

COOKIE

recipes in the Ebook!
_____________________________________
This site features the ebook  of tried and true classic taste of home cookie recipes that our family really enjoys.
Be sure to try all of the  cookie recipes lin the ebook.  They add a little bit of fun to our daily lives, and they are very yummy cookie recipes! 

 About Cookie……..

A COOKIE (or cooky) is a small, flat-baked treat, usually round, containing milk, flour, eggs, and sugar, etc. The reference term cookie is used widely in the United States and Canada as such, In  countries outside North America, this is commonly referred  to as biscuit; however the term usage is interchanged in many regions.
However in certain countries, the two words have different meanings—a cookie is a plain bun in Scotland, while in the United States a biscuit is a kind of quick bread similar to a scone.

The Germans call cookies - kels.  The Spanish call them galletas.
In Australia, cookies are called biscuits.

In the U.K. cookies are called sweet biscuits

Iin Italy they are called biscotti. 

Every country has its favourite.  In the United States and Canada it is chocolate chip, in the U.K. its shortbread, in France its sables and macaroons, and in Italy biscotti.

 No matter what or how cookies are referred to, cookies are a favorite snack food  worldwide. There is definitely no  shortage of wonderful cookie recipes. 

The name COOKIE is derived from the Dutch word koekje or (informal) koekie which means little cake.  This came about in the English language through the Dutch in North America. It spread from American English to British English where the term biscuit is still the term generally used.

The arrival of immigrants from all over the world has had an enormous impact on the variety of cookies now made and enjoyed in the United States.  Our most famous cookie, the chocolate chip, is of our own invention. Around 1930 Ruth Wakefield, who owned the Toll House Inn in Massachusetts, decided to cut up chunks of Nestle's Semisweet Yellow Label Chocolate bar and add them to a rich butter cookie dough. The Nestle company discovered her delicious cookie and made a deal for the rights to her recipe.By 1939 Nestle had invented chocolate morsels and packaged them in a Yellow Label bag and, upon buying the Toll House name, printed Ruth Wakefield's recipe for "The Famous Toll House Cookie" on the back......  

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter") as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.
Oils in baked cakes do not behave as soda in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.
Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies, by modern standards.

Cookies are now eaten any time of the day - coffee breaks, as a snack, for dessert, and even given as a welcoming gift.

Cookies are one of the fastest and easiest things to make. Generally they are a simple combination of all-purpose flour, unsalted butter, granulated and/or brown sugar, eggs, baking powder/soda and flavourings. They come in many different shapes, sizes, textures and flavours. They are classified as:
Bar - a soft batter is spread evenly into a shallow pan, baked, and cut into individual bars or pieces.
Drop - a firm batter is "dropped" onto a baking sheet using aspoon or ice cream scoop. Each cookie should be of equal size and spaced evenly on baking sheet.
Moulded or Hand-Formed - a firm batter is shaped into balls, logs, etc. or pressed into a mould.  The cookies are then placed on a baking sheet and baked.
Piped or Pressed - batter is either put in a pastry bag fitted with a decorative tip or placed into a cookie press.  The batter is then piped onto a baking sheet or pushed through the cookie press into fancy shapes and baked.
Refrigerator or Icebox - batter is shaped into a log, refrigerated until firm, evenly sliced into rounds, placed on a baking sheet and baked.
Rolled - a firm batter is rolled into a thin layer, shapes are then cut out using a cookie cutter, cookies are placed on a baking sheet and baked.

The Holiday season is fast approaching so prepare some cookies.  Get the recipes and   try making the cookies early. You will know what to expect!  At the same time you will have a treat now!
_____________________________________
Christmas cookies
Find out new ways to share your delicious treats with friends and family.

X’mas Cherry Cookies

Watermelon Slice Cookie

Snowballs Cookie