By definition it is a small sweet flat cake. It is believed that the first batch of cookies were made in Persia in the 17th century (Persia was one of the first countries to cultivate sugar). The word cookie stems from the Dutch word "koekje" pronounced "kook-ya". It translates as "little cake".
We have pushed the limits of your imagination with our assortment of cookies. Some are more like pastries like Greek Baklava or more like doughnuts as in Mekitsas from Bulgaria. We hope you enjoy this collection and even try a few (dozen).
The recipes in this collection are either traditional or have become popular over time in the given country consequently becoming a regional favorite making them Classic Country Cookies.
Please take a moment to review the cookie types, techniques, and ingredients.
Mostly everyone bakes some kind of cookie. Whether or not you are a new cook or an experienced cook, I am offering a few hints and suggestions that anyone might find useful.
The information that I have divided into categories, covers many of the basic features about making cookies.
- Assembled Cookies - created from ready-made cookies and candies, etc.
- Bar Cookies - made in a baking pan and cut after baked.
- Drop - A cookie whose batter is used after mixing and dropped directly onto cooking sheet or into hot oil.
- Formed - Any cookie that needs to be shaped (a ball, log, crescent, etc.)
- Molded - Any cookie made by being pressed into a cookie mold.
- Piped - Any cookie that requires a pastry page or cookie press to be made.
- Refrigerator - Any batter that needs to be refrigerated for any length of time.
- Rolled - This refers to any cookie that needs to be rolled out with a rolling pin and cut with a knife or cookie cutters.
Whether you bake from scratch or use mixes or frozen dough, the basic information provided will help you do it better.