The Nibble: All Types Of Cookies | The Nibble Webzine Of Food Adventures

Cookies Glossary: A Glossary Of The Different Cookies Types Page 7: Terms Beginning With N To Q This is Page 7 of an 10-page article. Click on the red links below to visit other pages. This glossary is protected by copyright and cannot be reproduced in whole or part. You are welcome to link to it. Page 1: Terms Beginning With A To B Page 2: Terms Beginning With C Page 3: Terms Beginning With D To F Page 4: Terms Beginning With G To H Page 5: Terms Beginning With I to L Page 6: Terms Beginning With M Page 7: Terms Beginning With N To Q Page 8: Terms Beginning With R Page 9: Terms Beginning With S Page 10: Terms Beginning With T To Z		Palmiers, or elephant ear cookies, from FinancierPastries.com. Photo courtesy Financier Pastries.
NO-BAKE COOKIE: One of the eight basic types of cookies, no-Bake cookies are a “faux” cookie, a kind of candy-cookie hybrid. An example is Rice Krispies Treats.
OATCAKE: A buttery oat biscuit—think of shortbread made with oats instead of flour.		Effie’s Oat Cakes, a NIBBLE Top Pick Of The Week. Photo by Hannah Kaminsky \| THE NIBBLE.
OATMEAL COOKIE: A drop cookie that can be very basic—just oatmeal—or embellished with raisins or other dried fruit, chocolate chips and/or nuts; two teaspoons of maple syrup can be added to the recipe as well. See drop cookie.
PALMIER or ELEPHANT EAR: A palmier is a cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves (palmiers) or elephant ears, depending on your perspective. These cookies are baked until the sugar becomes caramelized. See photo at top of page.		Oatmeal cookies with pecans and raisins. Photo courtesy McCormicks.com.
PEANUT BUTTER COOKIE: Peanut butter was invented in 1890 as a nutritional food for people who could not chew meat and other proteins. It became a spa food in a home-ground, gritty style. In 1922: Joseph L. Rosefield of California created a smooth-churned peanut butter that he sold under different brand names, and peanut butter as we know it was on its way. The first peanut butter cookie recipes appear around 1930-1931. And the rest is history for one of America’s favorite drop cookies. Read the history of peanut butter.		Peanut butter cookies from This Little Cookie, a NIBBLE favorite. Photo by Dhanraj Emanuel \| THE NIBBLE.
PEANUT BUTTER COOKIE or PEANUT KISS COOKIE: This cookie, based on the shape of the sombrero, is a peanut butter ball cookie that has a chocolate Kiss in the center, filling up the well used for jam in thumbprint cookies. After the dough is rolled into a ball, baked and removed from the oven, a chocolate Hershey’s kiss is pressed firmly into the center. You can also make them for the holidays as gingerbread kiss cookies.		Kiss cookies. Photo courtesy McCormicks.com. See gingerbread kiss recipe.
PECAN COOKIE BALL: See Mexican wedding cake cookies.
PETIT-FOURS: Petit-fours(pronounced petty-foor) are tiny cakes or other tiny baked goods, served at the end of a meal with coffee—typically after the main dessert(s). The words are French for “small oven” but mean “small baked pastries.” There are many varieties of petit-four; the most familiar in the U.S. is a one-inch-square layered sponge cake, filled with butter cream and iced in a variety of colored fondants, often with tiny roses or other piped embellishments. In France, this style is not common; and there are confections which can be included on a petit fours plate that are not baked at all (e.g. glazed or chocolate-dipped fruit, marzipan, chocolates and nut clusters). There are two styles of petit-fours: glacée (iced) and sec (dry). Petit-fours glacées or frais (fresh) include filled and/or iced petit-fours, miniature babas, miniature éclairs, tiny iced cakes and tartlets. Petit fours secs include small cookies, macaroons, madeleines, meringues, palmiers and tuiles. The words mignardises (min-yar-DEEZ), from the French for “preciousness,” and friandises (free-yon-DEEZ), from the French for “delicate,” are often used instead of petit fours.		Petit-fours in the classic American style: miniature cakes Photo courtesy DivineDelights.com.
PFEFFERNÜSSE or PFEFFERNUESSE: Pfeffernüsse (pronounced FEH-fehr-NEE-suh—the word means “pepper nuts”) are hard, spicy cookies, often dunked in wine during a visit (think of a tea party with wine). The “nuts” refer to the nut-like hardness of the cookie; there are no nuts in the recipe, which includes gingerbread spices (anise, cloves, nutmeg), pepper and citron. The black pepper adds to the spiciness without adding heat. Here’s a recipe.		Pfeffernuesse. Photo courtesy McCormicks.com; see recipe and a second recipe.
PIGNOLI COOKIE: A crunchy Italian cookie made from almond flour, sugar, egg whites and whole pine nuts. PINWHEEL COOKIE or TWIST COOKIE: A refrigerator cookie with two different colored doughs rolled in the shape of jelly roll. When sliced, the effect is of a pinwheel (see photo). PRESSED COOKIE, PRESSED BUTTER COOKIE: One of the eight basic types of cookies, pressed cookies are made from a soft dough that is extruded from a cookie press (cookie gun) or pastry tube into various decorative shapes. Spritz cookies are an example. See spritz cookie. QUARZAMALI COOKIE: Another word for almond biscotti. Go To Next Page: Terms With R Go To The Article Index Above		Pinwheel cookies. Photo courtesy Wisconsin Milk Marketing Board.

Last Updated May 2018

Cookies Glossary: A Glossary Of The Different Cookies Types