You get the typical reaction when dealing with cookies in the fair. So much rumor-mongering over the years in fairs have you imagine tasteless, dry, and flour-tasting cookies. Gone are the days when you could at least spare a minute to peruse these humble goodies, only to be replaced with a sneer and sense of disgust when you spot these baked treats.
Because honestly, so rare can you get new innovations from the humble cookie. The cookie, in its basic form, has remained untampered over the past few decades and even centuries. Perhaps there had been changes on its shape and in its contents, but giving it over 2 centuries worth of time it seemed not enough.
There are different types of cookies that have evolved from the usual flour, shortening and sugar mixture. Drop cookies, for example, are from soft dough, dropped in the baking pan by the spoonfuls. They get their shape from the characteristic flattening that occurs via gravity. Refrigerator cookies, on the other hand, are the opposite of the drop cookie batter, as they are very stiff, and quite hard. Taken from the fridge, and sliced into the shapes that we come to know. There also are the molded cookies, with the same consistency of the refrigerator cookies.
Rolled cookies are the same with molded cookie batter, but the dough is rolled and used with a cookie cutter. While a softer dough would make it into a pressed cookie. Bar cookies are those which look like a cake, as well as with sandwich cookies, fried cookies and those normal cookies with icing, choco and other confectionaries.
Cookies equal convenience. Enough said. If you need support, your local baker's club should be there to lend a hand and help you.
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