Cookie butter cake

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In many English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is “biscuit”. The term “cookie” is normally used to describe chewier ones. In Scotland the term “cookie” is sometimes used to describe a plain bun. The word cookie dates from at least 1701 in Scottish usage where the word meant “plain bun”, rather than thin baked good, and so it is not certain whether it is the same word. From 1808, the word “cookie” is attested “in the sense of “small, flat, sweet cake” in American English.

Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the batter as thin as possible, the better to allow bubbles—responsible for a cake’s fluffiness—to form. In the cookie the agent of cohesion has become some form of oil. These oils saturate the cavities created during baking by bubbles of escaping gases. These gases are primarily composed of steam vaporized from the egg whites and the carbon dioxide released by heating the baking powder. The Dutch word “koekje” was Anglicized to “cookie” or cooky.

The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century. Bakarkhani cookie is part of Mughlai cuisine of the Indian subcontinent. During baking, the mounds of dough spread and flatten. Spritzgebäck is an example of a pressed cookie.

Fillings include marshmallow, jam, and icing. Raw cookie dough is served in some restaurants, though the eggs may be omitted since the dough is eaten raw, which could pose a salmonella risk if eggs were used. Cookie Dough Confections in New York City is a restaurant that has a range of raw cookie dough flavors, which are scooped into cups for customers like ice cream. They are either eaten straight from the pan or cut into wedges, often with vanilla ice cream on top.