Cookies, crisp

Trans fatty acids are produced during the commercial hydrogenation of plant oils (Chapter 11). Some margarines contain these fatty acids, as do some commercially prepared snack foods (e.g. biscnits, cookies, cakes, crisps, chips). In addition, bacteria in the rnmen of rnminants prodnce trans fatty acids, which are therefore present in dairy prodnce and meat. Trans fatty acids can be incorporated into the phospholipids of the plasma membrane of endothelial and other cells, resulting in damage to the membranes. Furthermore, these abnormal fatty acids can interfere in the production of thromboxanes, prostacyclins or leucotrienes and hence interfere in control of blood clotting, immune cell activity and inflammation (Chapter 11). 

These peanut butter cookies have tons of personality and satisfy all the taste buds—making it hard to just eat one. Mfhenlwasgrowingup, my grandma and I always made them together. They are thin, crisp-edged cookies with a chewy center, and they re sprinkled with chopped peanuts and a pinch ofsalt to ensure that each bite has the perfect balance of sweet, salty, and peanuty. I like to use fancy black salt on top that I find at Trader foe s to give these cookies a super-chic touch. 

Bake the cookies until firm, around 12 minutes. (It s hard to tell when chocolate cookies are done, as you cannot see them brown, but don t overbake them or they ll become too crisp.)... 

Chocolate, cookies, frozen ice cream, frozen water ices, hard vegetables, hard fruit, corn flakes, potato crisps... 

High-oleic sunflower oil is sprayed on cereals, crackers, and cookies to retain freshness and crispness. It is also used in the manufacture of non-dairy creamers, snack foods, and frozen desserts. Special properties of oleic acid make high-oleic sunflower oil a choice ingredient for cosmetic formulations. The AOM value of... 

Hard (snap) cookies. 2 to 5% defatted SF improves dough machining and imparts a crisp bite to cookies. 

---