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

A type of flavoring made from brown sugar and butter, which is used in many types of desserts, candies, cookies, toppings or frostings, sauces, beverages.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

Small confections having a peppermint flavor, which are eaten as candy or used for decorating and flavoring in cakes, cookies and other desserts.

Finger shaped cookies made from sponge cake batter, which are served with puddings and ice cream. They are also used as an ingredient in some desserts.

Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process.

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 type of oven that uses convection currents to cook food. Fans are used to distribute hot air around the oven, which helps to cook the food more evenly and quickly than in a conventional oven that most often contains two heating elements, one at the bottom that bakes foods and one at the top that broils.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens.

An liqueur made from the extract of almonds and/or apricots, giving it a distinctively sweet, almond flavor.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

A nut, not as common as other types, that is grown mainly in the eastern U.S. The large oval shell of this nut contains an oval shaped nut that is high in oil content, which makes it susceptible to becoming rancid more quickly.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A lightweight paper material that has been coated lightly with a wax substance on both sides of the paper.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

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.

carmel, carmal, caremel, caramal,

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A richly flavored chocolate icing or filling made from chocolate and cream blended together over low heat until the chocolate has melted and can be mixed with the cream.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.