Dictionary:
cook·ie cook·y (kʊk'ē)  |
[Dutch koekje, diminutive of koek, cake, from Middle Dutch koeke.]
| Business Dictionary: Cookie |
A small file downloaded to your computer when you browse a Web page. Cookies hold information that can be retrieved by other pages at the site. Cookies are generally programmed with an expiration date, when they will be automatically deleted.
| Food Lover's Companion: cookie |
A cookie can be any of various hand-held, flour-based sweet cakes-either crisp or soft. The word cookie comes from the Dutch koekje, meaning "little cake." The earliest cookie-style cakes are thought to date back to 7th-century Persia, one of the first countries to cultivate sugar. There are six basic cookie styles, any of which can range from tender-crisp to soft. A drop cookie is made by dropping spoonfuls of dough onto a baking sheet. Bar cookies are created when a batter or soft dough is spooned into a shallow pan, then baked, cooled and cut into bars. Hand-formed (or molded) cookies are made by shaping dough by hand into small balls, logs, crescents and other shapes. Pressed cookies are formed by pressing dough through a cookie press (or pastry bag) to form fancy shapes and designs. Refrigerator (or icebox) cookies are made by shaping the dough into a log, which is refrigerated until firm, then sliced and baked. Rolled cookies begin by using a rolling pin to roll the dough out flat; then it is cut into decorative shapes with cookie cutters or a pointed knife. Other cookies, such as the German springerle, are formed by imprinting designs on the dough, either by rolling a special decoratively carved rolling pin over it or by pressing the dough into a carved cookie mold. In England, cookies are called biscuits, in Spain they're galletas, Germans call them keks, in Italy they're biscotti and so on.
| Word Origin: cookie |
You won't hear cookie in England. But you will in the United States, thanks to our Dutch forebears. Cookie is a Dutch term meaning "little cake." It was brought to the New World by the Dutch settlers of New Amsterdam. Though they lost the colony to the English, who promptly renamed it New York in 1674, the Hollanders maintained their hearty practices. In 1703, it was reported, certain New York residents of Dutch ancestry laid out for a funeral "rum, beer, gloves, rings," one and a half gross of pipes, and eight hundred "cockies." Cookies were also a Dutch treat for New Year's Day, along with pound cake, wine, and a drink called cherry bounce (made of cider, whiskey and cherries).
During the 1700s the sweet, flat little cakes became the favorites of New Yorkers of all backgrounds. In 1786, for example, a New York newspaper complained about "idle boys, who infest our markets and streets, with baskets of cookies." From New York, cookies made themselves at home throughout the country by means of travelers, recipes, and hungry children. In the late twentieth century, when a children's television show wanted to associate a leading character with a culinary passion, who else could they imagine but a monster who loved cookies?
| Wikipedia: Cookie |
In the United States and Canada, a cookie is a small, flat-baked treat, containing milk, flour, eggs, and sugar, etc. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings—a cookie is a plain bun in Scotland,[1] while in the United States a biscuit is a kind of quick bread similar to a scone.
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Its name derives from the Dutch word koekje or (informal) koekie which means little cake, and arrived in the English language through the Dutch in North America.
Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter"[2]) as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.
Oils in baked cakes do not behave as soda in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.
Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies, by modern standards.[3]
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region.[4] They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society, throughout Europe, from royal cuisine to street vendors.
With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.
Cookies came to America in the very first century of English settlement (the 1600s), although the name "koekje" arrived slightly later, with the Dutch. This became Anglicized to "cookie". Among the popular early American cookies were the macaroon, gingerbread cookies, and of course jumbles of various types.
The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.[5]
Cookies are broadly classified according to how they are formed, including at least these categories:
A basic biscuit (cookie) recipe includes flour, shortening (often lard), baking powder or soda, milk (buttermilk or sweet milk) and sugar. Common savory variations involve substituting sugar with an ingredient such as cheese or other dairy products. Shortbread is a popular biscuit in the UK.
In the United Kingdom the term cookie often just refers to chocolate chip cookies or a variation (e.g. cookies containing oats, Smarties).
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| Translations: Cookie |
Dansk (Danish)
n. - småkage, sød pige, fyr, bolle
Nederlands (Dutch)
koekje, persoon, zoet broodje
Français (French)
n. - (US) gâteau sec, biscuit sec, un dur à cuire (fam), (US) jolie fille
Deutsch (German)
n. - Keks, Plätzchen
Ελληνική (Greek)
n. - (μαγειρ.) βούτημα, μπισκότο, (ΗΠΑ, καθομ.) άτομο, πρόσωπο
idioms:
Português (Portuguese)
n. - biscoito (m)
idioms:
idioms:
Español (Spanish)
n. - galleta, bizcocho, galletita
Svenska (Swedish)
n. - småkaka (am.), sötnos (am. vard.), kille (am. sl.), bulle (skotsk.), köksa (vard.), kock (vard.)
中文（简体）(Chinese (Simplified))
饼干, 小甜点
中文（繁體）(Chinese (Traditional))
n. - 餅乾, 小甜點
한국어 (Korean)
n. - 쿠키, 사랑하는 사람, 놈, 위의 내용물
العربيه (Arabic)
(الاسم) بسكويت, كعك
עברית (Hebrew)
n. - ברנש, עוגיה
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| Best of the Web: cookie |
Some good "cookie" pages on the web:
 American Sign Language commtechlab.msu.edu |
 | COOKIES.TXT (technology) |
| first-party cookie (technology) |
| tracking cookie (technology) |
Copyrights:
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Business Dictionary. Dictionary of Business Terms. Copyright © 2000 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Word Origin. America in So Many Words, by David K.Barnhart and Allan A. Metcalf. Copyright © 1997 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Cookie". Read more |
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| Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved. Read more |
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