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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.

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

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.

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 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.

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

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.

Flour Wand,

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

cream, half and half, milk products,