Cookies-A small sweet cake, typically round, flat, and crisp.

TYPES OF COOKIES: 1. Bar Cookies are prepared by putting the dough in a rectangular pan. They are baked and then cut into squares. Most drop cookie recipes can be converted to this type of cookie. These are the easiest cookies to make, because several batches are baked at once. 2. Drop cookies are the easiest individual cookies to make. Balls of dough are dropped from a spoon onto a cookie sheet. 3. Molded Cookies dough is formed by the hands into shapes such as: wreaths, crescents, canes, or balls. Balls are sometimes flattened with the bottom of a glass. 4. Pressed Cookies are made by pressing the dough through a cookie press or pastry tube to form different shapes. 5. Refrigerator or Icebox Cookies are prepared by shaping the dough into long rolls and then refrigerating them. Once cold, the dough can be sliced and baked. This is a great prepare-aheadof-time dough because it can also be frozen. 6. Rolled Cookies take a little more preparation. With a rolling pin, chilled dough is rolled out. The dough is cut into shapes by using a knife, pastry wheel or cookie cutter.

Brownies- BAR COOKIES Ingredients: 1 c. margarine 2 c. sugar 5 eggs 2 c flour c. cocoa 1 tsp. salt 1 nuts 1 tsp. vanilla Procedure: 1. Cream margarine and sugar thoroughly. 2. Add eggs one at a time. 3. Combine the dry ingredients. And add to the margarine mixture. 4. Beat until blended. 5. Stir in chopped nuts and add vanilla. 6. Pour onto ungreased rectangular pan. 7. Bake for 25 minutes at 177degree Celsius (305 degree Fahrenheit ) 8. Cut in diamond shapes and serve.

Coconut cookies- DROP COOKIES Ingredients 2 c. flour 1 c. sugar c. margarine 4 tsp. baking powder 1 c. milk 2 c. coconut grated 4 tbsp. margarine 1 egg Procedure: 1. Mix dry ingredients in a bowl. 2. Make a well at the center of the mixture and add liquid ingredients and mix well. 3. Drop by teaspoonful onto a greased baking sheet. 4. Bake at 177c for 12 to 15 minutes. Spritz cookies- PRESSED COOKIES Ingredients 4 c. flour 2 c. sugar 1 c. margarine 1 tbsp vanilla 2 eggs unbeaten Procedure: 1. Cream margarine, adding the vanilla during creaming. 2. Add sugar gradually, creaming thoroughly after each addition. 3. Add the unbeaten egg and stir well. 4. Sift flour and salt into the mixture. Mix well. 5. Put dough into a cookie press and shape as desired. 6. Bake in a moderate oven for about 10 minutes. Dream heart wafers- DROP COOKIES Ingredients c. margarine 1 c. sugar. 2 eggs 2 c. flour 1 tsp baking powder tsp salt c. evaporated milk

 c. cheese shredded 1 tsp vanilla Procedure: 1. Cream margarine add sugar and beat well until light and puffy. 2. Add eggs and continue beating until smooth. 3. Add the dry ingredients. And milk alternately, ending with the dry ingredients. 4. Fold in cheese and vanilla. 5. Pipe from a pastry tube forming heart shaped outlines or drop by teaspoonfuls onto an ungreased cookie sheet. 6. Bake at 191c for 10 to 12 minutes or until golden brown. Sweet potato cookies- DROPPED COOKIES Ingredients 3 c. sweet potato grated 1 c. flour 1 c. molasses c. coconut oil 1 tbsp. baking powder c. pandan water Procedure: 1. Sift dry ingredients in a bowl. 2. Make a well at the center of the mixture and add all the other ingredients. Mix well. 3. Drop by tablespoonfuls onto a greased baking sheet. 4. Bake at 191 c until golden brown.

Chocolate Chip Cookies- bar cookies/drop

Ingredients

1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 eggs 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips 1 cup chopped nuts (optional)

Directions

1. 1 Heat oven to 375F. 2. 2 Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet. 3. 3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. Pan Recipe: Spread batter into greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375F. 20 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 48 bars.