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Across
  1. 2. provides the structure in baked goods.
  2. 3. serves as a solvent and dispersing agent (for salt, sugar, and yeast).
  3. 5. is added to the liquid ingredients and mixed with the dry ingredients to make soft dough.
  4. 9. is 100% fat, containing no water which effectively reduces gluten production, so shortening cookies tend to be softer and more tender
  5. 12. is a small sweet, crispy or cake-like pastry most often made with flour, sugar, liquid and fat.
  6. 14. encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits.
  7. 15. To distribute the yeast cell throughout the dough.
  8. 18. This type of cookie is frozen and cut into desired shapes before baking.
Down
  1. 1. Coarse granulation contributes tenderness to cookies.
  2. 4. are made of dough which have been rolled out and cut with cutters to form shapes that fit special occasions such as Christmas, Valentines and Easter.
  3. 6. provides fat and gives tenderness, richness, and moisture.
  4. 7. means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow.
  5. 8. are small flaky quick breads.
  6. 10. This type of cookie is cut into bars after baking it. They are usually small and square in shape.
  7. 11. It is a type of semi-sweet quick bread, similar to cupcakes, usually less sweet than cakes with no icing.
  8. 13. Provides protein and makes cookies more nutritious.
  9. 16. are made with more butter which makes the finished product richer in taste than the other types of cookies. They are made by pressing the mixture out of a cookie presser or pastry tube unto the baking sheet, and at the same time forming it into varied shapes like rings or ribbons.
  10. 17. Cookie batter is dropped by teaspoonful in the cookie sheet