Cookies

Many of the techniques used for making pies, tarts, cakes, and other pastries are also used to make cookies. Virtually any cookie is one of several kinds: pie dough-like cookies, such as sablées, jelly cookies, shortbread, pecan cookies, and tollhouse cookies; cakelike cookies, such as madeleines; meringue-based cookies, such as macarons; thin egg-white based cookies, such as tuiles and cat’s tongue cookies (langues de chat); melted-butter cookies, such as financiers; puff pastry cookies, such as palmiers; and rusks, such as biscotti. In America, cookies are named by how they are shaped; hence, we have bars, icebox cookies, rolled cookies, and drop cookies. You will find examples of each in this chapter.