The word cookie comes from the Dutch word “koekje” which means little cake. Cookies are usually baked until crisp or for just long enough to remain chewy in the middle.
The binding agent in a cookie is usually some kind of fat. These fats, in the form of butter or vegetable oils are more viscous than water and provide the chewy crunch.
Cookies are very suitable for industrial production in large quantities. Baked cookies of course, have a limited shelf life; unbaked cookies, on the other hand, can easily be stored deep frozen for a long time.
Used techniques
Dough: Gearwheel Depositor, Drop TT
Decorating: Strewer
