Common Types of Cookies

Everyone loves home-baked cookies. Nothing is more welcoming than the smell of freshly baked cookies or the sight of them cooling on the counter. It's my favorite kind of aromatherapy.

Cookies have a long history, dating back to 7th Century Persia. By the 1800s, cookie recipes began appearing in cookbooks as 'small cakes.' In fact, the term 'cookie' comes from the Dutch word koekje or koekie which means little cake.

Cookie Bake

Recipes for cookies in a variety of styles and flavors increased in the early 1900s and continues today. Cookies are the most common treat baked in home kitchens and it's estimated that more than half of all home baked cookies are chocolate chip.

But there are a lot more kinds of cookies out there waiting to be baked. Most cookbooks classify them by how they are formed into the following categories or types of cookies:

Bar Cookies, Squares, or Pan Cookies
The quickest and easiest type of cookie to make. Batter or dough is pressed or spread into a pan and cut into bite-size pieces after baking. Brownies are the classic example of a batter-type bar cookie but they come in a variety of styles and flavors.

Drop Cookies
By far the most common type of homemade cookie created by dropping or pushing cookie dough from a teaspoon or tablespoon onto a prepared cookie sheet. Just mix, drop, bake, and enjoy -- definitely an easy cookie type. Popular examples of drop cookies include oatmeal raisin, peanut butter, and chocolate chip.

No Bake Cookies
Another easy cookie, no bakes don't require an oven. They are a great way to introduce kids to the fun of cookie making. Some of my favorite no bake cookie recipes include rice krispie bars, coconut date balls, rum balls, and peanut butter bars.

Ice Box or Refrigerator Cookies
Originally referred to as "ice box cookies," made from stiff dough that is refrigerated and usually formed into a cylinder before slicing and baking. Contemporary cookbooks may categorize refrigerator cookies as sliced or slice and bake cookies. You can keep a log of cookie dough in the refrigerator or freezer then slice, bake, and enjoy a warm, fresh from the oven, homemade cookie whenever a cookie craving strikes.

Shaped Cookies
These cookies are shaped by hand or with molds or extruded from a cookie press or pastry bag. Shortbread is a classic example of a hand shaped cookie. There are also lots of popular holiday "spritz" cookies that require a special cookie press.

Whichever type of cookie you choose to make, friends and family are sure to applaud your efforts.

Common Types of Cookies

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes.

And her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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Avoiding Common Cake Baking Mistakes

There's little doubt that you know someone who can bake the perfect cake. It's strange, actually, how some people can make a perfect cake every time and then there are the rest of us that can follow each and every detail on the back of a box mix and still create a cake with a cracked top and a burnt bottom. It seems no matter how hard we try, our cakes come out bearable at best but truly capturing grandma's perfect cake is a long gone dream. After so many failed attempts you may not even want to try again but here are some tips to help you overcome some of the most common cake baking mistakes.

If your cakes tend to have a course texture, it is likely one of two problems. One common problem is adding too much baking soda in the mix. The other is too little liquid in the mix. A less likely option is that the sugar and butter wasn't mixed well enough to create a smooth batter. Another thing that can lead to a coarsely textured cake is having the temperature too low in your oven. Not all ovens are 350 degrees when you set the dial on 350 degrees. Some ovens run hotter or cooler than the thermostat reads. You can use a heat resistant thermometer to see if your ovens' setting matches the actual temperature of the oven.

If you tend to bake cakes that seem to be difficult to break away from the pan, there are a few reasons for this. It may be something as simple as the pan requiring more oil and flour. Not removing the cake from the pan at the right time can also cause this issue. If you try to remove it too soon it may be too hot to loosen from the pan, but, on the other hand if it stays in the pan until it's completely cooled it can cause the same problem. Time the cake's release the same as you would the cooking time, as recommended in the recipe. Another way to fix this problem is to cool the pan on a wire rack so air is accessible to the bottom of the cake pan.

If your cake tends to come out too dry, it's usually caused by too much baking powder or too much flour. Of course not using enough liquid in the mix will cause the same problem. Using temperatures too high or even lower temperatures but for too long.

There are many problems that can cause a cake to "fall" or sink in the center. One is excess liquid used in the batter. Opening the oven door during cooking can also cause this problem, and allowing the oven door to slam will often cause this sinking middle to occur. Not enough baking time is another frequent cause for this. On occasion you can get baking powder that is old and it does not do its job during baking can be a culprit. Fresh ingredients and keeping the oven door shut while baking your cake will likely avoid this issue.

Hopefully these tips will help you turn out a cake as good as grandma used to make. Good luck and happy baking!

Sarah created her daughter's amazing cupcake icing herself - and she had never ever produced any sort of party cake in the past! Being your average cook, she needed a good recipe she could actually put together well ahead of time. She selected chocolate cupcake icing to finish it off.

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