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Tiny, bluish-black, round seeds, found in the poppy flower, which have a nutty-like flavor. They add crunch and a sweet flavor to cookies, muffins and other baked goods.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

Small, bite-size, fancy iced cakes, generally made with white or chocolate flavored cake but any flavor can be used.

A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking.

A type of baking chips that has a peanut butter flavor. Peanut butter chips are added to cookies and bars to add peanut butter flavor.

A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

A type of chocolate produced as miniature bits that are used in baked goods that need a piece of chocolate to keep its shape such as for use in cookies.

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

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

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.

A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

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

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

Oat groat (cleaned, hulled and toasted oat grain) that has been steamed and flattened with a steel roller.

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 light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.