Simply Sensational Cookies
Format: PDF / Kindle (mobi) / ePub
From bestselling cookbook author and award-winner Nancy Baggett comes Simply Sensational Cookies, a delicious collection of cookie recipes that covers both the classics that mom used to make and modern, innovative ideas for the adventurous baker. Whether you're a novice baker, an experienced cook, or a parent looking for new treats to try, this is the ideal cookbook for cookie-lovers, with more than 200 recipes ranging from fast and simple no-bake preparations to challenging projects for experienced bakers.
- Features more than 200 recipes, from traditional cookies like chocolate chip to sophisticated, savory cocktail nibbles
- Includes gorgeous and inspiring full-color photography throughout
- Nancy Baggett is also the author of Kneadlessly Simple and twelve other highly respected cookbooks
Whether you need quick treats for the kids to snack on or fancy fare for your next cocktail party, Simply Sensational Cookies offers a wide range of recipes that will satisfy your every craving.
recollections are of helping my mother, and occasionally my grandmother, measure, mix, and bake sugar cookies and date-spice drops. We lived in what was then a sleepy farming community in central Maryland, where most families gathered for a home-cooked meal every evening. People prepared almost all their food “from scratch,” and I was expected to pitch in with tasks. The kitchen always seemed to me the most companionable, welcoming room in our house because we not only baked and cooked there
Makes eighteen 13⁄4 by 23⁄4 -inch bars Storage: Store these, covered and at room temperature, for up to 1 week. Or freeze, airtight, for up to 2 months; thaw before serving. Brownies & Bars 165 Super Easy One-bowl mixing. Convenient and versatile. Three mixing methods. 13 tablespoons (scant 12⁄3 sticks) cool and firm unsalted butter, cut into chunks 1 ⁄2 cup granulated sugar, plus 1 to 2 tablespoons more for optional garnish 11⁄2 teaspoons vanilla extract Scant 1⁄2 teaspoon
melted spots throughout the dough. Slice & Bake Cookies 173 Easy Gourmet with ease. Quick food processor prep. 8 ounces coarsely chopped (1⁄2 -inch pieces) 60 to 70 percent cacao bittersweet (not unsweetened) chocolate, divided 1 ⁄2 cup packed light or dark brown sugar 21⁄2 tablespoons gourmet-quality ground coffee, dark roast preferred 11⁄2 teaspoons instant espresso powder Generous 1⁄4 teaspoon salt 1 cup (2 sticks) cool and firm unsalted butter, cut into
zest (yellow part of the peel) 3 cups unbleached all-purpose white flour Thoroughly stir together the cinnamon, cloves, ginger, cardamom, and nutmeg in a small cup. In a large mixer bowl with the mixer on medium speed, beat the butter, corn syrup, 3⁄4 cup sugar, and baking soda until lightened and smooth. Reserve 2 teaspoons of the spice blend for garnish, then add the remainder to the butter mixture. Add the egg and lemon zest to the butter mixture. Beat until well blended, scraping
then half the flour, until evenly incorporated, stopping and scraping down the bowl several times. Stir or beat in the last of the flour until evenly incorporated. If the dough is crumbly, work in up to 3 teaspoons water until it holds together; if very soft, work in up to 2 tablespoons flour. Let the dough stand for 5 minutes to firm up slightly. If it is too soft to shape into logs, stir in up to 2 tablespoons more flour to stiffen it slightly. Divide the dough in half. Place each half on a