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A kitchen tool that is used to hold specific amounts of cookie dough so that it can be manually or electrically extruded from this tool onto a baking sheet or pan to create a desired cookie shape.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A cutting tool for use in making cookie patterns cut into dough to form the shape of a holiday or seasonal object such as an angel, a pumpkin, a star, a tree, or a snowman.

A Norwegian term used to describe a traditional thin cookie originating in Norway that is baked as a large round flat cake and formed into a cone shape.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A thin, crispy Italian wafer cookie that is cooked in a pizzelle iron, similar to a waffle iron. The pizzelle iron has a decorative pattern, which is impressed into the cookie when cooked.

Flour Wand,

A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste.

A type of cookie in which the dough is prepared, rolled into a log shape, and refrigerated until the dough is firm.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

A small cookie or cake made of egg whites, sugar and ground almond or almond paste. Macaroons are sometimes flavored with ingredients such as chocolate and coconut.

cream, half and half, milk products,