A method of preparing and decorating cookies

Abstract

A process for preparing cookies includes the steps of making a base dough, preparing the base dough, making a modeling dough, and preparing the modeling dough. During the process, the base dough acts as a horizontal foundational support for constructing the modeling dough, wherein the modeling dough is configured in shapes and figures that are dissimilar to the horizontal plane of the base dough. The cookies may then be flash frozen or baked before being packaged.

Description

[0001] A Method of Preparing and Decorating Cookies

[0002] FIELD OF THE INVENTION

[0003] The present invention relates generally to a method of making cookies. More specifically, the present invention is a method of making cookies wherein a modeling dough is used to decorate a base dough, thus forming protruded shapes and designs on the base dough before the cookie is baked.

[0004] BACKGROUND OF THE INVENTION

[0005] In traditional cookie making and design practices, cookies are typically made using a single type of dough and decorated using different techniques. The process involves mixing the cookie dough ingredients, shaping the dough into desired forms, and baking them to achieve a crispy or chewy texture. Once the cookies have cooled, decorators often use frosting, icing, or other edible decorations to add visual appeal.

[0006] Existing methods for cookie decoration involve techniques such as piping, where decorators use different icing techniques to draw lines or create shapes and designs on the cookies. Stenciling is another common practice, where decorators use cut-out stencils to add designs or patterns onto the cookies using icing or powdered sugar. In traditional cookie decorating, intricate designs are added after the cookie is baked because the heat from the oven would melt the icing. There is also a longer production time because icings require drying time between layers so as to not have them melt into each other.

[0007] The present invention relates to a novel method of making cookies using two unique doughs, a base dough, and a modeling dough that allows cookie decorators to decorate their cookie before baking. This method not only reduces overall production time for cookie decorating, but it also reduces sugar consumption. With this invention the chance of cross contamination in cookie decorating is reduced as most of the handling is done before baking. Traditional cookie decorating practices often involve using regular cookie dough that is baked then handled over the following hours or days depending on the designs increasing the chances of cross contamination.

[0008] This innovative technique opens up a wide range of creative possibilities for cookie decoration. The base dough, which serves as the foundation for the cookies, and the modeling dough, which provides the flexibility for creating intricate designs, provide a means for designing cookies having an additional depth component not otherwise seen in the art. The base dough is similar to regular cookie dough and provides the familiar taste and texture of cookies. The modeling dough, on the other hand, has unique properties that allow it to be easily manipulated and shaped.

[0009] An additional objective of the present invention is to ensure that the modeling dough remains cold during the decoration process. To achieve this, the cookies are modeled and decorated on a chilled frost plate. The chilled plate helps maintain the temperature of the modeling dough, preventing it from becoming too soft or losing its shape. This ensures that the final decorated cookies retain their desired designs. Additionally, the chilled frost plate plays a crucial role in maintaining the integrity of the modeling dough. By working on a cold surface, the modeling dough remains firm, making it easier to sculpt and design without losing its shape. This combination of doughs and the use of a chilled frost plate sets the present invention apart from existing cookie decorating practices.

[0010] SUMMARY OF THE INVENTION

[0011] The present invention provides a unique method for making cookies that allows users to reduce sugar consumption while creating intricate designs prebaking, using two types of dough. The first dough, known as the base dough, serves as the foundation for the cookies and provides the familiar taste and texture of regular cookies. The second dough, called the modeling dough, introduces a new level of creativity by allowing users to sculpt, pipe, stencil, and design intricate designs on top of the base dough. To ensure that the modeling dough remains cold and retains its shape, the cookies are modeled and decorated on a chilled frost plate. This cold surface helps maintain the firmness of the modeling dough, allowing users to create designs with ease.

[0012] By combining these unique doughs and utilizing the chilled frost plate, the present invention revolutionizes cookie decorating practices. Users now have the ability to unleash their creativity and create visually stunning cookies that go beyond the limitations of traditional methods.

[0013] In summary, the present invention introduces a method of making cookies that involves a base dough and a modeling dough, enabling users to create intricate designs before baking. By utilizing a chilled frost plate, the modeling dough remains cold and allows for easy manipulation and shaping. Consumers of any cookie made using this method will have an added peace of mind knowing that a pathogen kill step (baking) will reduce the chances of cross contamination as cookies can now go from oven to cooling to personalized packaging or direct consumption. This innovative approach provides a new level of artistic expression in cookie decoration, opening up a world of possibilities for creative bakers.

[0014] BRIEF DESCRIPTION OF THE DRAWINGS

[0015] FIG. 1 is a diagram showing the dough ingredients of the present invention.

[0016] FIG. 2 is a diagram showing the additional ingredients of the present invention.

[0017] FIG. 3 is a diagram showing the fats of the present invention.

[0018] FIG. 4 is a diagram showing the flours of the present invention.

[0019] FIG. 5 is a diagram showing the flavorings of the present invention.

[0020] FIG. 6 is a diagram showing the sweeteners of the present invention.

[0021] FIG. 7 is a diagram showing the liquid sweeteners of the present invention.

[0022] FIG. 8 is a diagram showing the method of the present invention.

[0023] FIG. 9 is a flow diagram showing the method of making the base dough of the present invention. FIG. 10 is a flow diagram showing the method of making the modeling dough of the present invention.

[0024] FIG. 11 is a flow diagram showing the method of preparing the base dough.

[0025] FIG. 12 is a flow diagram showing the method of preparing the modeling dough. FIG. 13 is a flow diagram of the method of preparing the cookies of the present invention.

[0026] DETAIL DESCRIPTIONS OF THE INVENTION

[0027] All illustrations of the drawings are for the purpose of describing selected versions of the present invention and are not intended to limit the scope of the present invention.

[0028] As a preliminary matter, it will readily be understood by one having ordinary skill in the relevant art that the present disclosure has broad utility and application. As should be understood, any embodiment may incorporate only one or a plurality of the abovedisclosed aspects of the disclosure and may further incorporate only one or a plurality of the above-disclosed features. Furthermore, any embodiment discussed and identified as being “preferred” is considered to be part of a best mode contemplated for carrying out the embodiments of the present disclosure. Other embodiments also may be discussed for additional illustrative purposes in providing a full and enabling disclosure. Moreover, many embodiments, such as adaptations, variations, modifications, and equivalent arrangements, will be implicitly disclosed by the embodiments described herein and fall within the scope of the present disclosure.

[0029] Accordingly, while embodiments are described herein in detail in relation to one or more embodiments, it is to be understood that this disclosure is illustrative and exemplary of the present disclosure, and are made merely for the purposes of providing a full and enabling disclosure. The detailed disclosure herein of one or more embodiments is not intended, nor is to be construed, to limit the scope of patent protection afforded in any claim of a patent issuing here from, which scope is to be defined by the claims and the equivalents thereof. It is not intended that the scope of patent protection be defined by reading into any claim a limitation found herein that does not explicitly appear in the claim itself.

[0030] Additionally, it is important to note that each term used herein refers to that which an ordinary artisan would understand such term to mean based on the contextual use of such term herein. To the extent that the meaning of a term used herein — as understood by the ordinary artisan based on the contextual use of such term — differs in any way from any particular dictionary definition of such term, it is intended that the meaning of the term as understood by the ordinary artisan should prevail.

[0031] Furthermore, it is important to note that, as used herein, “a” and “an” each generally denotes “at least one,” but does not exclude a plurality unless the contextual use dictates otherwise. When used herein to join a list of items, “or” denotes “at least one of the items,” but does not exclude a plurality of items of the list. Finally, when used herein to join a list of items, “and” denotes “all of the items of the list.”

[0032] The following detailed description refers to the accompanying drawings. Wherever possible, the same reference numbers are used in the drawings and the following description to refer to the same or similar elements. While many embodiments of the disclosure may be described, modifications, adaptations, and other implementations are possible. For example, substitutions, additions, or modifications may be made to the elements illustrated in the drawings, and the methods described herein may be modified by substituting, reordering, or adding stages to the disclosed methods. Accordingly, the following detailed description does not limit the disclosure. Instead, the proper scope of the disclosure is defined by the appended claims. The present disclosure contains headers. It should be understood that these headers are used as references and are not to be construed as limiting upon the subjected matter disclosed under the header.

[0033] Other technical advantages may become readily apparent to one of ordinary skill in the art after review of the following figures and description. It should be understood at the outset that, although exemplary embodiments are illustrated in the figures and described below, the principles of the present disclosure may be implemented using any number of techniques, whether currently known or not. The present disclosure should in no way be limited to the exemplary implementations and techniques illustrated in the drawings and described below. Unless otherwise indicated, the drawings are intended to be read together with the specification, and are to be considered a portion of the entire written description of this invention. As used in the following description, the terms “horizontal”, “vertical”, “left”, “right”, “up”, “down” and the like, as well as adjectival and adverbial derivatives thereof (e g., “horizontally”, “rightwardly”, “upwardly”, “radially”, etc.), simply refer to the orientation of the illustrated structure as the particular drawing figure faces the reader. Similarly, the terms “inwardly,” “outwardly” and “radially” generally refer to the orientation of a surface relative to its axis of elongation, or axis of rotation, as appropriate.

[0034] The present disclosure includes many aspects and features. Moreover, while many aspects and features relate to, and are described in the context of a method of preparing a cookie using the same, embodiments of the present disclosure are not limited to use only in this context.

[0035] Herein, FIGS. 1-12, as presently disclosed, refer to the present invention wherein the present invention is a method of preparing a cookie. In the preferred embodiment of the present invention, a modeling dough is used in the process of preparing cookies having a two and three-dimensional structure. Further, within the context of the present invention, the two and three-dimensional structure, as referred to herein, is a structure formed from a dough material, intended to given additional depth to the base structure, wherein said base structure is a shaped base dough, and said two and three-dimensional structure is manufactured in a plane dissimilar to the plane substantially possessed by a top-most plane of the shaped base dough, whereby one skilled in the art would understand the top-most plane of the shaped base dough to be the decorating surface of a cookie.

[0036] Further, it is known and understood to those in the art that dough, as referred to herein, is a combination of ingredients in an unprocessed and uncooked form. A cookie, as referred to herein, is a shaped, and processed form of dough, wherein the term “processed” may include processes such as cooking, baking, freezing, and processes known by one of ordinary skill in the art.

[0037] In the preferred embodiment, the present invention utilizes a modeling dough and a base dough in the process of preparing cookies. In the context of the present invention, the modeling dough is constructed upward from the base dough, wherein the base dough forms a structural and horizontal foundation for the cookies to be assembled from. As shown in FIG. 1, the modeling dough and the base dough are composed of a combination of ingredients. The combination of ingredients 1 is composed of at least one of the following ingredients comprising: an at least one fat 11, an at least one flour 12, and at least one flavoring 13, an at least one sweetener 14, an at least one liquid sweetener 15, an at least one vegetable glycerin 16, an at least one antioxidant 17, an at least one salt 18, an at least one citric acid 19, an at least one egg yolk 20, and an at least one egg yolk replacer. In the context of the present invention, the at least one egg yolk 20 comprises the at least one egg yolk replacer. The combination of the aforementioned ingredients is referred to herein as dough. In the context of the present invention, unless otherwise differentiated, “dough” is used to indicate both the modeling dough and the base dough. Furthermore, as shown in FIG. 2, the dough of the present invention, in some embodiments, further comprises an at least one additional ingredients 2 comprising: an at least some volume of water 201, an at least some amount of food coloring 202, an at least some amount of chocolate chips 203, an at least some amount of raisins 204, an at least some amount of craisins 205, an at least some amount of blue berries 206, an at least some amount of fruit 207, an at least some amount of nuts 208, an at least some amount of sesame seeds 209, an at least some amount of fruit zest 210, an at least some amount of cocoa powder 211, an at least some amount of sprinkles 212, an at least some amount of edible gold material 213, an at least some amount of herbs 214, an at least some amount of spices 215, an at least some amount of cheese 216, an at least some amount of coffee 217, an at least some amount of oats 218, an at least some amount of coconut 219, an at least some amount of marshmallow 220, an at least some amount of brown butter 221, an at least some amount of pudding 222, an at least some amount of commercial snacks 223, an at least some amount of cooked bacon 224, an at least some amount of flavored oils 225, an at least some amount of protein 226, and an at least some amount of milk powder 227. In the context of the present invention, “an at least some amount” is an amount of an ingredient determined by the user preparing the cookie. Further, craisins, as referred to herein is known in the art as dried cranberries. The at least one fat 11 of the present invention may comprise at least one of a shortening-based fat 111, a butter-based fat 112, and a vegetable oil blend-based fat 113, as shown in FIG. 3.

[0038] The at least one flour 12, as shown in FIG. 4, in the preferred embodiments of the present invention is selected from at least one of the flours including a heat-treated wheat and gluten free flour 121, a regular wheat and gluten free flour 122, and an organic wheat and gluten free flour 123.

[0039] The at least one flavoring 13 of the present invention, as shown in FIG. 5, as in the preferred embodiments is selected from a group comprising an at least some amount of vanilla 131, an at least some amount of almond 132, an at least some amount of novelty and seasonal flavors 133. Although the aforementioned flavorings 13 have been described herein, the present invention further defines “flavoring” as an ingredient having a liquid or solid ingredient being used for the purpose of manipulating the taste profile of the cookie, whereby the flavoring may not have a reactionary effect of the characteristics of the prepared cookie otherwise. Additionally, novelty and seasonal flavors as referred to herein comprise flavoring ingredients that have variable availability dependent on environmental factors such as season, climate, location, and variable that would affect widespread availability.

[0040] As shown in the FIG. 6, the at least one sweetener 14, as is in the preferred embodiment of the present invention, the sweetener is selected from the group comprising an at least some amount of confectioners’ cane sugar 141, an at least some amount of confectioners coconut sugar 142, an at least some amount of confectioners monk fruit sugar 143, and an at least some amount of confectioners sugar replacement 144.

[0041] As shown in FIG. 7, the at least one liquid sweetener 15 within the preferred embodiments of the present invention are selected from an at least some amount of vanilla syrup 151, an at least some amount of almond syrup 152, an at least some amount of novelty and seasonal syrup 153, an at least some amount of maple syrup 154, and an at least some amount of tapioca syrup 155. The amount of ingredients added into the dough of the present invention is dependent on the desired characteristics of the dough. Additionally, as shown in FIG. 8, the present invention is composed of a method 3 comprising plurality of steps wherein said plurality of steps comprises: a base dough method 30, a modeling dough method 32, and a cookie making process 34. In the preferred embodiment of the present invention, the base dough method 30 comprises a process of making the base dough 30A and a process of preparing the base dough 3 OB. Furthermore, within the present invention, the modeling dough process 32 comprises a process of making the modeling dough 32A and a process of preparing the modeling dough 32B.

[0042] The process of making the base dough 30A, as shown in FIG. 9, comprises the steps of creaming 301 the at least one fat and the at least one sweetener together, adding 302 the at least one egg yolk and the at least one egg yolk replacer to the fat and sweetener mixture, mixing 303 the included ingredients together until combined into a homogenous mixture, adding flavoring 304, and mixing further into a homogenous mixture 305. In the preferred embodiment of the present invention, the at least one fat and the at least one sweetener are blended (creamed 301) together to form a solid fat using a paddled mixing tool. The at least one egg yolk is then added 302 to the solid fat mixture and the mixture is then combined 303 until a homogenous mixture is produced. In some embodiments of the present invention, the incorporation of the egg yolk or egg yolk replacer into the creamed mixture is performed with an industrial hand mixer. In some embodiments of the present invention, the egg yolk or egg yolk replacer is incorporated into the creamed mixture using a stand mixer. Then flavoring is added 304 to the mixture and mixed until combined into a homogeneous mixture. Following the addition of flavoring 304, additional ingredients, in some embodiments of the present invention, are then added 308 to the mixture. The at least one flour is then added 306 to the base dough mixture until the resultant homogeneous product comprises a dough like consistency. The resultant product is referred to herein as the base dough. The base dough is then chilled 307 to a temperature lower than room temperature. Room temperature, as used herein, refers to temperature of approximately 20°C.

[0043] The process of making the modeling dough 32A, as shown in FIG. 10, comprises the steps of creaming 321 at least one fat, the at least one antioxidants, and the at least some amount of glycerin together; adding 322 liquid sweetener and sweetener and mixing 323 until combined; adding 324 the flavoring, salt, and citric acid; mixing 325 until combined; adding 326 the at least one flour; and storing 327 in an air-tight container. In the preferred embodiment of the present invention, the process of creaming 321 the at least one fat, the at least one antioxidant, and the at least some amount of glycerin together is performed using a paddled mixing device. Furthermore, following the creaming process, when adding 322 the at least one liquid sweetener and the at least one sweetener into the mixture, the combination of ingredients is then combined into a homogeneous mixture. In the preferred embodiment of the present invention, the at least one flour is added 326 and mixed into the mixture until the resultant product is a paste. The paste as referred to herein is the modeling dough. In the preferred embodiment of the present invention, the modeling dough is then stored 237 in an air-tight container until the modeling dough is ready to be used.

[0044] Following the process of making 30A the base dough, the base dough then undergoes the preparation process 30B wherein it is made into shaped base dough that will be used in the process of making the cookies. As shown in FIG. 11, the process of preparing the base dough comprises the steps of: increasing 309 the temperature of the base dough to room temperature, kneading 310 the base dough, rolling 311 the base dough to a predetermined thickness, cutting 312 the base dough into desired shapes, removing 313 excess base dough from the shapes, and transferring 314 the base dough cutouts to an area comprising a reduced temperature. In some embodiments of the present invention, the excess base dough that is removed from the cutout base dough is rolled 315 into a predetermined thickness and cutout into shapes once again. Furthermore, in the preferred embodiment of the present invention, the step comprising transferring 314 the base dough cutouts to an area comprising a reduced temperature further comprises transferring the base dough cutouts to a sheet pan, covering the base dough cutouts, and placing the covered cutouts into a freezer or refrigerated area.

[0045] As shown in FIG. 12, in the preferred embodiment of the present invention, the process of preparing the modeling dough 32B comprises the steps of: measuring 328 the modeling dough and the food coloring to a desired and predetermined ratio, adding 329 the food coloring to the modeling dough, mixing 330 the food coloring and the modeling dough to form a homogeneous mixture comprising a consistent color, and storing 331 the modeling dough in an air-tight container. After measuring 328 the modeling dough and the food coloring, if the desired color of the modeling dough is chosen to be black or brown, an amount of coffee or an amount of cocoa powder is then added, respectively. Furthermore, in the preferred embodiment of the present invention, after storing 331 the modeling dough in an air-tight container, the process of preparing the modeling dough 32B further comprises the steps of transferring 332 the modeling dough into a decorating apparatus or tool. In the preferred embodiment of the present invention the decorating apparatus comprises at least one of a piping bag, a commercial cookie decorating machine, or a combination thereof.

[0046] As shown in FIG. 13, the process of making the cookies 34 comprises the steps of transferring 341 the base dough cutouts to a chilled frost-top table, using 342 a decorating device assisting device to layout the design of the cookie, and decorating 343 the base dough using the modeling dough. In the context of the present invention, the term “decorating” is further defined as constructing the modeling dough atop the base dough, and arranging the modeling dough atop the base dough. In the preferred embodiment of the present invention, the frost top table is known to one in the art as a table that has a cooled surface for maintaining dough at a temperature below room temperature. Further, in the preferred embodiment of the present invention, the decorating assisting device as referred herein, may comprise an overhead projector wherein said projector projects the design of the cookie onto the base dough. In some embodiments the decorating assisting device may comprise other devices that assist and guide in the process of decorating the base dough, as known to those skilled in the art. In the present invention, the modeling dough may be applied to the base dough using an assortment of techniques and devices including but not limited to piping, stenciling, sculpting, air brushing, and hand painting. In some embodiments of the present invention the cookies are then embellished 344. In the preferred embodiments wherein the cookies are embellished, the embellishing process 344 comprises decorating the cookies with at least one of at least some sprinkles, the at least some edible gold material, an at least some amount of royal icing transfers, an at least some portion of a wafer, an at least one portion of rice paper, an at least one decoration, and an at least one hand painted design. Following the step of decorating 343 the base dough with the modeling dough, or the embellishing step 344, the cookie is then either flash frozen 345 or baked 347. In the embodiment wherein the cookie is flash frozen 345, the frozen cookies are then packaged 346. It is known to one in the art that flash freezing is the process whereby the temperature of the food item is rapidly cooled to a temperature below the freezing point of said food item. Further, packaging methods are known to those in the art and have not be described herein. In alternative embodiments of the present invention, the baked cookies are then packaged 348 after being baked 347. Baking is a concept known to those in the art and has not been described herein.

[0047] Although the invention has been explained in relation to its preferred embodiment, it is to be understood that many other possible modifications and variations can be made without departing from the spirit and scope of the invention.

Claims

CLAIMSWhat is claimed is:

1. A process of preparing a cookie comprising: a base dough method; a modeling dough method; and a cookie making process; wherein: the base dough method comprises a process of making a base dough; and the modeling dough method comprising a process of making a modeling dough; the base dough forming a horizontal foundation for the cookie to be assembled from; and the modeling dough being constructed upward from the base dough.

2. The process of preparing a cookie, as claimed in claim 1, wherein: the base dough method further comprises a process of preparing the base dough; and the modeling dough method further comprises a process of preparing the modeling dough.

3. The process of preparing a cookie, as claimed in claim 2, wherein the process of making the base dough and the process of making modeling dough utilizes an at least one ingredient selected from: an at least one fat; an at least one flour; an at least one flavoring; an at least one sweetener; an at least one liquid sweetener;an at least one vegetable glycerin; an at least one antioxidant; an at least one salt; an at least one citric acid; and an at least one egg yolk.

4. The process of preparing the cookie, as claimed in claim 3, wherein the process of making the base dough comprises the steps of: creaming the at least one fat and the at least one sweetener together; adding the at least one egg yolk to the at least one fat and the at least one sweetener; mixing the at least one fat, the at least one sweetener, and the at least one egg yolk together until combined into a homogenous mixture; adding flour to the homogenous mixture, thus forming the base dough; and chilling the base dough.

5. The process of preparing a cookie, as claimed in claim 4, wherein the homogenous mixture receives at least one ingredient selected from: an at least some volume of water; an at least some amount of food coloring; an at least some amount of chocolate chips; an at least some amount of raisins; an at least some amount of craisins; an at least some amount of blue berries; an at least some amount of fruit; an at least some amount of nuts; an at least some amount of sesame seeds; an at least some amount of fruit zest; an at least some amount of cocoa powder; an at least some amount of sprinkles; an at least some amount of edible gold material;an at least some amount of herbs; an at least some amount of spices; an at least some amount of cheese; an at least some amount of coffee; an at least some amount of oats; an at least some amount of coconut; an at least some amount of marshmallow; an at least some amount of brown butter; an at least some amount of pudding; an at least some amount of commercial snacks; an at least some amount of cooked bacon; an at least some amount of flavored oils; an at least some amount of protein; and an at least some amount of milk powder.

6. The process of preparing a cookie, as claimed in claim 4, wherein the process of making the modeling dough comprises the steps of: creaming together, until combined, the at least one fat, the at least one antioxidant, and the at least one vegetable glycerin together to form a combined mixture; adding the at least one liquid sweetener and the at least one sweetener to the combined mixture; adding the at least one salt and the at least one citric acid to the combined mixture; and adding an at least one flour to the combined mixture, thus forming the modeling dough.

7. The process of preparing a cookie, as claimed in claim 6, wherein the process of preparing the base dough comprises the steps of: allowing the base dough to reach room temperature; rolling the base dough into a predetermined thickness; andreducing the temperature of the base dough.

8. The process of preparing a cookie, as claimed in claim 7 wherein the process of preparing the modeling dough comprises the steps: adding the at least one food coloring to the modeling dough; and mixing the at least one food coloring to the modeling dough to form a homogenous mixture.

9. The process of preparing a cookie, as claimed in claim 7, wherein the process of preparing the modeling dough comprise the step of: placing the modeling dough into a decorating apparatus.

10. The process of preparing a cookie, as claimed in claim 9 wherein the cookie making process comprises the steps: transferring the base dough to a frost-top table; and applying the modeling dough to the base dough, creating a decorated cookie.

11. The process of preparing a cookie, as claimed in claim 10, wherein the cookie making process further comprises the step of: flash-freezing the decorated cookie.

12. The process of preparing a cookie, as claimed in claim 11, wherein, after flashfreezing the decorated cookie, said decorated cookie is packaged.

13. The process of preparing a cookie, as claimed in claim 10 wherein the cookie making process further comprises the step of: baking the decorated cookie.

14. The process of preparing a cookie, as claimed in claim 13 wherein, after baking the decorated cookie, said decorated cookie is packaged.

15. A process of preparing a cookie comprising the steps: making a base dough; making a modeling dough; preparing the base dough; and preparing the modeling dough; wherein: the base dough and the modeling dough each comprise: an at least one fat; an at least one sweetener; and an at least one flour; the base dough providing a horizontal foundation for supporting the modeling dough; the modeling dough being constructed atop the base dough.

16. The process of preparing a cookie, as claimed in claim 15, wherein: making a base dough comprises the steps of: creaming together the at least one fat and the at least one sweetener together; adding an at least one egg yolk; adding the at least one flour to form the base dough; and chilling the base dough; and making the modeling dough comprises the steps of: creaming together the at least one fat, an at least one antioxidant, and an at least one vegetable glycerin to form a homogenous mixture; adding an at least one liquid sweetener and the at least one sweetener to the homogenous mixture; adding an at least one citric acid to the homogenous mixture; and adding the at least one flour to the homogenous mixture, thus forming the modeling dough.

17. The process of preparing a cookie, as claimed in claim 16, further comprising:a cookie making process, wherein said cookie making process comprises the steps of: transferring the base dough to a frost-top table; and applying the modeling dough to the base dough, creating a decorated cookie.

18. The process of preparing a cookie, as claimed in claim 16, further comprising packaging the decorated cookie.

19. A process of preparing a cookie comprising the steps of: making a base dough; making a modeling dough; preparing the base dough; preparing the modeling dough; and making a cookie; wherein: the base dough and the modeling dough each comprise: an at least one fat; an at least one sweetener; and an at least one flour; the base dough further comprises an at least one egg yolk; the modeling dough further comprises an at least one vegetable glycerin and an at least one citric acid; during the process of making the cookie, the base dough is transferred to a frost-top table wherein the modeling dough is constructed atop the base dough, thus forming a decorated cookie.

20. The process of preparing a cookie, as claimed in claim 19, wherein the decorated cookie is subsequently packaged.