Types of Cookies

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Across
  1. 2. The type of pan that continues baking cookies
  2. 3. Baking sheet temperature that causes excessive spreading
  3. 5. What you should NOT do to the baking sheet or cookies may crack
  4. 8. Ingredient that acts as a binding agent
  5. 10. What should cover bar cookies in storage
  6. 12. Additional ingredients added for variety (chips, nuts, etc.)
  7. 15. Color of under-baked cookies
  8. 16. Ingredient that adds moisture
  9. 18. Cookies made from a rich dough that must be chilled before shaping
  10. 22. Cookies made from dough shaped into a long roll, chilled, and sliced
  11. 24. What your finger presses when checking doneness
  12. 26. Bottom crust color produced by shiny pans
  13. 28. Type of cover for storing soft cookies
  14. 31. Cookie sheets should be this when placing dough on them
  15. 32. Type of cover for storing crisp cookies
  16. 33. What dough does on warm cookie sheets
  17. 34. Texture of under-baked cookies
  18. 35. Sheets that cause dough to spread
  19. 36. Material that makes great packing material when shipping cookies
  20. 39. Paper used to prevent sticking
  21. 40. The mark your finger should leave
  22. 41. How cookies bake in pans with high sides
Down
  1. 1. How molded cookies should be placed in the oven
  2. 2. Sides on pans that cause uneven baking
  3. 4. Maximum number of minutes before removing cookies from sheet
  4. 6. Cookies made by packing dough into a cookie press and forcing it through patterned discs
  5. 7. Ingredient such as extracts that adds flavor
  6. 9. Cookies made by spreading dough evenly in a jelly roll, square, or 9x13 pan
  7. 11. Minimum number of minutes before removing cookies from sheet
  8. 13. The type of imprint your finger should leave
  9. 14. Ingredient that adds sweetness
  10. 17. Cookies made by dropping spoonfuls of dough onto a baking sheet
  11. 19. Texture of over-baked cookies
  12. 20. Ingredient that provides structure
  13. 21. What cookies do on a hot pan after removal from oven
  14. 23. Cookies made from dough that is firm enough to roll out
  15. 25. Oven temperature that causes excessive spreading
  16. 27. Texture of over-baked cookies
  17. 29. Dough temperature that causes excessive spreading
  18. 30. What happens to molded cookies if the sheet is dropped
  19. 36. Where bar cookies should be stored
  20. 37. Ingredient that provides tenderness (butter, shortening, or oil)
  21. 38. Type of pan (like aluminum) that reflects heat