(2) Cut or Rolled Cookies.
TEXTURE OF COOKIES.—Drop cookies may or may not contain fat. Cut or rolled cookies usually contain fat. Since a dough is prepared in making the latter kind of cookies, fat is needed to make the mixture sufficiently tender. A dough containing little or no fat usually produces a tough cut cooky. A skilled cooky maker, however, can secure a soft cut cooky containing little fat by making a very soft dough.
If crisp, cut cookies are desired, the dough should be rolled thin. To secure soft cookies roll the dough to at least 1/4 inch thickness. If cookies containing fat are stored in a tightly covered box, they become softer after several days.
COMPARE the recipe for Sugar Cookies with that for Plain Cake. Account for the difference in the quantity of milk. Explain why the quantity of milk is decreased rather than the quantity of flour increased.
SUGAR COOKIES
2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 egg 1 cupful sugar 1/2 cupful fat Milk or water (about 3/8 cupful) 1 teaspoonful flavoring or spice
Mix as for Plain Cake (do not separate the eggs), adding just sufficient milk to make the dough stiff enough to be rolled out. Put the dough in a cool place to chill. Roll out in small portions; then sprinkle with sugar. Cut and bake at 375 degrees F. 10 minutes or until browned.
SOUR MILK OR CREAM COOKIES
Follow the recipe for Sugar Cookies, using 1/2 cupful of thick sour milk or cream in the place of sweet milk and adding 1/4 teaspoonful of baking soda. If sour cream is used, only 1/3 cupful (instead of 1/2 cupful) of fat is needed. Nutmeg—1/2 teaspoonful—is a pleasing flavoring material for these cookies.
For Ginger Cookies, vary the recipe for Sour Cream Cookies as follows: