[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_title size=”1″ content_align=”left” style_type=”default” sep_color=”” margin_top=”” margin_bottom=”” class=”” id=””]Cookies[/fusion_title][/fusion_builder_column][fusion_builder_column type=”1_1″ last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_imageframe lightbox=”no” gallery_id=”” lightbox_image=”” style_type=”none” hover_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ animation_offset=”” hide_on_mobile=”no” class=”” id=””] [/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_text]A cookie is usually a small sweet, crispy or cake-like pastry made often with flour, sugar, liquid and fat. Its name is derived from the Dutch word Koekje, meaning “small or little cake.” The earliest cookie dates as far back as 7th century A.D. in Persia, where they first cultivated sugar. In England and the British colonies, cookies are also called biscuits. The Germans call them Keks, or Plätzchen, and the Spainards call them Galletas. In Italy, there are several forms of cookies including amaretti and biscotti.
The most popular cookie in America is the chocolate chip cookie
Besides flour, a large portion of the cookie is made of fat and sugar. This is why cookies are so tender and delicious.[/fusion_text][/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_title size=”2″ content_align=”left” style_type=”default” sep_color=”#cfcfcf” margin_top=”” margin_bottom=”” class=”” id=””]Cookie Related Articles[/fusion_title][fusion_text]
A
- Acetylated Monoglycerides (AMG)
- Acids
- Acrylamide
- Aged Flour
- All-Purpose Flour
- Amaranth Flour
- Ammonium Bicarbonate
- Anhydrous Monocalcium Phosphate (AMCP)
- Antioxidants
- Artificial Sweeteners
- Ascorbates
- Ascorbyl Palmitate
B
- Baker's Percent
- Baking
- Baking Soda
- Bases
- Beet Sugar
- Beta Glucans
- Biscuits
- Brix
- Brown Rice Flour
- Brown Sugar
- Butter
- Butylated Hydroxyanisole (BHA)
C
- Cake Flour
- Calcium Phosphate
- Cane Sugar
- Caramelization
- Carob Powder
- Cellulose Fiber
- Chelating Agents
- Chicory Root Fiber
- Chocolate Liquor
- Cinnamon
- Clean Label
- Cocoa Powder
- Condensed Milk
- Cookie
- Cookie Flour
- Cookies
- Corn Starch
- Cream of Tartar
- Crumb Analysis
D
- Damaged Starch
- Diastatic Malt
- Dutched Cocoa Powder
E
- Egg
F
- Fat
- Fat Substitutes
- Fiber
- Fillings
- Fish Allergy
- Flaxseed
- Flaxseed Flour
- Flour
- Flour Enrichment
- Frosting
G
- Garbanzo Bean Flour
- Gingerbread
- Glucose
- Gluten-free Cookies
- Granulated Sugar
- Guar Gum
- Gums
H
- Heat Treated Flour
- High Fiber
- High Fructose Corn Syrup
- Honey
I
- Inclusions
- Insoluble Fiber
- Inulin
- Invert Sugar
L
- Leavening Acids
M
- Macaroon
- Maillard Reaction
- Maraschino Cherries
- Meringue
- Milk
- Moisture
- Molasses
- Mold
- Mono And Diglycerides
- Monocalcium Phosphate (MCP)
N
- Natamycin
- Non-Fat Dried Milk (NFDM)
O
- Oil
- Organic Suppliers
P
- Pastry Flour
- Pea Protein
- pH
- Polyunsaturated Fat (PUFA)
- Potassium Bicarbonate
- Potassium Chloride
- Potassium Sorbate
- Powdered sugar
- Prebiotics
- Probiotics
- Product Lifecycle Management (PLM)
- Protein
R
- Reducing Sugar
- Rheology
- Rolled Oats
- Rye Flour
S
- Salt
- Sodium Acid Pyrophosphate (SAPP)
- Sodium Aluminium Sulfate (SAS)
- Sodium Benzoate
- Sodium Reduction
- Soluble Fiber
- Sorghum Flour
- Sprouting
- Stone Ground Whole Wheat Flour
- Straight Grade Flour
- Sugar
- Sweeteners
T
- Trans Fat
V
- Vanillin
- Vital Wheat Gluten
W
- Water
- Wheat
- Wheat Kernel
- Whey Protein
- White Sorghum Flour
- White Whole Wheat Flour
- Whole Wheat Flour