Cookie Cookbook - The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime [Hardcover]







Amazon.com Review
There are thousands of cookie recipes out there already, and probably hundreds of cookie recipe books. What makes The Good Cookie different, and worth making room for, is Tish Boyle. Food editor of the magazines Chocolatier and Pastry Art & Design, Boyle uses her experience as a pastry chef to update, improve, and choose between all those thousands of recipes for classic and best-loved cookies. She also includes recipes contributed by other excellent pastry chefs she's met, and for the remainder she relies on her own creative genius.

With over 250 recipes to choose from, Boyle makes the task much easier with mouth-watering introductions that describe in detail the appearance, texture, and taste of every cookie. The chapters are organized by technique, but the recipes are reorganized in an ingenious index by occasion or use: Ship Well, For Grown-Ups, Over-the-Top Chocolate, Bake Sale Bonanza, and the like. You'll find favorites such as Russian Tea Cakes, Lattice-Topped Linzer Bars, and Hermits, and crowd pleasers like Citrus Sandwiches and Blueberry Crumble Bars. Contributions from others include Chocolate Cranberry Spice Cookies, Ginger Fortune Cookies, and Midnight Brownies (made with Midnight Milky Way bars!). But what makes The Good Cookie priceless are the gems such as the crispy, chewy Tangerine Kumquat Rounds, explosive with citrus flavor, and Boyle's clear, detailed instructions that ensure their success. --Leora Y. Bloom

From Library Journal
Boyle, food editor of Chocolatier and Pastry Art & Design magazines, presents more than 250 cookie recipes to satisfy every palate and skill level. Recipes are arranged by type of cookie, including drop, rolled, bar, refrigerator, filled, and decorator, as well as savory cookies and crackers. Readers will relish old favorites like lusty lemon bars and Russian tea cakes, but the strength of this title lies in the author's own imaginative and tempting recipes for orange cream bars, coconut custard squares, raspberry-filled shortbread fingers, monster fudge nut brownies, and other delectables. Recipes are well laid out, instructions are easy to follow, and the color photographs are an inspiration. Baking tips, sources for equipment, storing and shipping guidelines, and a "bite-sized history of the cookie" are informative and will be of particular interest to novices. The "Cookies for Every Occasion" index lists appropriate recipes for everything from "Quick and Easy" to "Bake Sale" to "Over-the-Top Chocolate." Recommended for most cookery collections.
Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Copyright 2002 Reed Business Information, Inc.

Review
Boyle, food editor of Chocolatier and Pastry Art & Design magazines, presents more than 250 cookie recipes to satisfy every palate and skill level. Recipes are arranged by type of cookie, including drop, rolled, bar, refrigerator, filled, and decorator, as well as savory cookies and crackers. Readers will relish old favorites like lusty lemon bars and Russian tea cakes, but the strength of this title lies in the author's own imagination and tempting recipes for orange cream bars, coconut custard squares, raspberry-filled shortbread fingers, monster fudge nut brownies, and other delectable. Recipes are well laid out, instructions are easy to follow, and the color photographs are an inspiration. Baking tips, sources for equipment, storing and shipping guidelines and a "bite-sized history of he cookie" are informative and will be of particular interest to novices. The "Cookies for Every Occasion" index lists appropriate recipes for everything from "Quick and Easy" to "Bake Sale" to "Over-the-Top Chocolate." Recommended for most cookery collections. --Pauline Baughman, Multnomah Cty, Lib., Portland, OR. (Library Journal, October 15, 2002)

Product Description
Here is a book that no self-respecting cookie-lover can resist. The Good Cookie shares a fresh and tantalizing selection of 250 recipes from around the world--complete with expert instruction on how to make them. From rugged Cranberry Orange Nut Bars and irresistible Bittersweet Chocolate Biscotti to sophisticated Chocolate-Filled Almond Hearts, readers bake their way through basic drop cookies, beautiful hand-formed cookies, delectable sandwich cookies, complex decorator cookies, and more.

Each recipe features background information on the cookie's history, technique, ingredients, and more. Chockful of information on decorating, wrapping, and shipping cookies for gift-giving, as well as tips on freezing for make-ahead planning, the book also includes a comprehensive list of sources for basic equipment, out-of-the-way places for finding cookie stamps, as well as tips on where to locate hard-to-find ingredients and equipment.

From the Inside Flap
Wonderful for their easy appeal and magical for the childhood memories they evoke, cookies are the dessert no one ever outgrows. And with The Good Cookie, everyone can enjoy the simple pleasure of delicious homemade cookies at their best. This rich anthology brings together recipes, techniques, tips, and priceless baking advice for more than 250 of the most scrumptious creations ever to emerge from the world of classic cookies–culinary gems destined to inspire every baker and garner raves from cookie connoisseurs.

Trained pastry chef and writer Tish Boyle has designed recipes to indulge every cookie lover’s taste and craving–from timeless Colossal Peanut Butter Cookies, Chocolate Chocolate Chip Cookies, and other standbys to wholesome favorites such as Banana Oatmeal Chocolate Chip Cookies and stylish originals such as Triple-Ginger Pecan Biscotti. She helps you quickly master the methods and artistry for every sort of cookie imaginable–drop, rolled, bar, hand-formed, piped, and refrigerator cookies, filled and sandwich cookies, decorator cookies, and specialty savory cookies and crackers–with the help of kitchen-tested advice and invaluable tips throughout the book.

The "Equipment," "Ingredients," and "Techniques, Tips, and Troubleshooting" chapters explain exactly what to do in the kitchen, when to do it, and why. Solutions to common baking problems (What to do with dry or crumbly dough? Or tough, hard cookies?) help ensure an error-proof batch every time. Whether you need to bake something in a hurry, are in the mood for something utterly decadent, or are just looking for a fun activity to do with the kids, you’ll find just what you’re looking for in the "Cookies for Every Occasion" section at the back of the book.

With its all-star assortment of international favorite recipes plus its wealth of hard-won baking advice, The Good Cookie is the best friend any baker can have. With The Good Cookie, you’ll make every day an occasion to celebrate, and each "little cake" a little masterpiece from the heart.

From the Back Cover
Everyone loves the Good Cookie
"Happiness is baking cookies–especially when they are as delicious as all these are!"
–Maida Heatter, author of Maida Heatter's Book of Great Desserts

"Tish Boyle combines a no-nonsense approach to cookie making basics with a dollop of whimsy and a dash of style to offer up an appetizing and diverse collection of clear, straightforward recipes."
–Bruce Healy, author of The Art of the Cake

"Tish Boyle‘s approach to cookies adds up to success in the kitchen every time: Clear recipes, great flavor combinations, and an unerring sense of what makes a perfect cookie make this book a winner!"
–Nick Malgieri, author of Chocolate and Perfect Cakes

"Tish Boyle‘s talent and artistry are woven into every recipe in The Good Cookie, a book that is the epitome of good writing, good fun, good memories, and most importantly, good taste."
–Flo Braker, author of Sweet Miniatures

About the Author
TISH BOYLE is the Food Editor and Test Kitchen Director of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the coauthor of the Grand Finales series of books, Chocolate Passion, and Diner Desserts.

Product Details
  • Hardcover: 400 pages
  • Publisher: Wiley (September 18, 2002)
  • Language: English
  • Product Dimensions: 9.4 x 7.5 x 1.2 inches


Chocolate & Caramel Sugar Cookies

Ingredients:-
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups granulated sugar, divided
  • 14 tbsp (1 3/4 sticks) unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 8 oz. chocolate caramel chocolate bars (such as Cadbury), cut into individual square
Preparation Instructions :-
  • Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
  • Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.
  • Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough and chocolate caramel squares, spacing the cookies about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.
  • Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm.
  • Makes 24-28 cookies.
Recipe Source: Cookin' Canuck


Sweetheart Sugar Cookies

Ingredients:-
  • 1/2 cup sour cream
  • 1 cup sugar
  • 125g butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 1/2 cups flour 
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
Preparation Instructions :-
  • Preheat oven to 180*C (350*F).
  • Beat butter until soft (if you're using softened butter, you can skip this step - I'm just too impatient)
  • Add in sour cream, sugar, eggs and vanilla and beat for 2 - 3 minutes. 
  • Add dry ingredients and mix until well combined. 
  • Cover dough and chill in fridge for 30 minutes or until firm.
  • Turn out dough onto a floured board, roll out to about 1/2 centimetre/1/4 inch thick. (You may need to add a little more flour to make the dough more workable - but don't add too much or you won't have soft cookies!)
  • Use cookie cutters to make shapes and transfer to a lined cookie sheet.
  • Bake for 10 minutes until light golden brown - no longer!
  • When you take the cookies out of the oven they may look underdone - but don't worry, you'll thank me later for your soft melt in your mouth cookies!
Adaptions :-
Crunchy cookies: Bake for 5 or so minutes longer, your cookies will be brown on the outside with a lighter brown centre and will harden upon cooling.
Jam Centred Cookies: Cut out shapes in the middle of your cookies and fill with jam, bake for 8 minutes at 180*C before turning the oven down to 120*C for a further 5-10 minutes, or until jam starts to set. 


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