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

9:38 AM Admin

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...


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Chocolate & Caramel Sugar Cookies

9:31 AM Admin

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...


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Sweetheart Sugar Cookies

9:23 AM Admin

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...


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