Types and Makeup Methods: Bar Cookies

Bar cookies are so called because the dough is shaped into long bars, which are baked and then cut. After cutting, they may be baked again, as in the case of biscotti, which means “twice baked.” Do not confuse bar cookies with sheet cookies, which are often called bars by consumers.

1. Scale the dough into 1¾-pound (800-g) units (1-pound units, or 450-g units, may be used for smaller cookies).
2. Shape the pieces of dough into cylinders the length of the sheet pans. Place three strips on each greased pan, spacing them well apart.
3. Flatten the dough with the fingers into strips about 3–4 inches wide and about ¼ inch thick (8–10 cm wide, 6 mm thick).
4. If required, brush with egg wash.
5. Bake as directed in the formula.
6. After baking, while cookies are still warm, cut each strip into bars about 1¾ inches (4.5 cm) wide.