Wednesday, February 23, 2011 ~ Easy Cookie Recipes | Chocolate Cookies | Peanut Butter Cookies | Sugar Cookies

Product Description
1,001 full-color photos. 7 1/2 x 10 1/4.

From the Inside Flap
It's here! Never before has there been a book like this one--and how have bakers survived without it? This is the most complete, the most user-friendly, the ultimate cookie collection, sure to be the last word on the subject for years to come.

Gregg Gillespie has roamed the earth in search of cookies--zeroing in on the best versions of tried-and-true classics, and discovering deliciously innovative new tastes and textures. The result is a meticulously compiled cookie encyclopedia, ranging from the most basic shortbreads to wonderfully complex creations for every occasion. Multiple versions of popular favorites, from Chocolate Brownies to Oatmeal Cookies, make this the only cooke resource anyone needs--and inventive new recipes provide an inspiring change for the seasoned baker.

Organized in a simple, alphabetical format with a handsome and helpful color photograph accompanying each recipe, 1001 Cookie Recipes features complete instructions for the widest variety of bars, drops, crescents, snaps, squares, biscuits...in short, everything that crumbles. All recipes are designed for use by beginners as well as experienced kitchen magicians, and often feature suggestions for ingredient substitutions and variations. An introduction elaborating on the types and uses of standard ingredients and utensils provide a quick tour through the basics of sure-fire cookie-baking.

Browsable indexes--organized by ingredient as well as by category of cookie--mean that just the right recipe is always at a baker's fingertips. Feel like making a brownie? Or a drop cookie? Or something with coconut? A glance down the specialized list helps focus on the perfect choice.

We never outgrow our love of cookies in all of their myriad shapes, flavors, and textures: they're the ultimate indulgence. And now, thanks to Gregg Gillespe, their infinite variety and delight are neatly captured between the covers of this miraculous book.

From the Back Cover
This is the complete cookie bible, featuring 1001 easy-to-follow, alphabetically arranged recipes; browsable indexes; and 1001 vivid color photographs. Recipes include:
Almond Crisps / Banana-Oatmeal Cookies / Bourbon Chews / Butterscotch Bars / Caraway Seed Cookies / Chocolate Chip Nut Bars / Coconut Biscuits / Date Newtons / English Tea Biscuits / Fudge Brownies / Fruit Cookies / German Spice Cookies / Gingerbread Cookies / Hazelnut Macaroons / Honey Orange Crisps / Lady Fingers / Lemon Bars / Mint Chocolate Cookies / Oatmeal Cookies / Peanut Butter Jumbos / Pine Nut Crescents / Rocky Road Bars / Vanilla Sugar Cookies / Walnut Fruit Rings / Zucchini Bars

And 976 more...

About the Author
Gregg R. Gillespie has owned, operated, and managed retail and commercial baking establishments in New England and California. He now lives in Reno, Nevada, and has been obsessed with cookies since he was eight years old.

Product Details

Hardcover: 428 pages
Publisher: Black Dog & Leventhal Publishers; English edition (January 11, 1995)
Language: English
Product Dimensions: 10.3 x 7.5 x 1.3 inches

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Posted in Buy Cookie Cookbook , Cookie Cookbook

Ingredients:-

1 cup (16 tbsp) unsalted butter, softened
2/3 cup (packed) brown sugar
1 1/2 cups granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/4 tsp ground ginger
3/4 tsp ground nutmeg
1 tsp baking soda
1/8 tsp salt
4 oz. white chocolate, roughly chopped
1/2 cup chopped hazelnuts

Preparation Instructions :-

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set the oven racks at the lowest and middle settings.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
Beat in eggs, one at a time, until combined.
In a medium bowl, whisk together flour, unsweetened cocoa, ground ginger, freshly ground nutmeg, baking soda, and salt. Turn the mixer to low and gradually add the flour mixture until just combined.
Stir in coarsely chopped white chocolate and chopped hazelnuts.
Using 2 tablespoons of dough for each cookie, drop the dough onto the prepared baking sheets, about 3 inches apart. Bake until the cookies are set around the edges and still slightly soft in the middle, 10 to 12 minutes, rotating the pans from top to bottom and front to back halfway through baking.
Makes approximately 40 cookies.

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Easy Cookie Baking Tips

> Use soft butter

> Cream butter and sugar well

> Check expiration date on your leavening agents

> Flour should be measured properly

> Sift all the dry ingredients

> Pre-crack eggs into a separate bowl

> Mix eggs one at a time, mixing well in between

> Add dry ingredients slowly

> Mix in dry ingredients just until blended

> Hand mix in the chocolate chips and nuts

> Use a cookie or ice cream scoop to make cookies the same size

> Use parchment paper

> Bake just until cookie edges are brown

> Let cookies sit on cookie sheet

> Start over on cool cookie sheet

> Scoop cookie dough BEFORE freezing

> Buy a good oven thermometer

5 Essential Rules to Making Good Cookies:

1) Do not overbake. For those of you who have read my blog for a while you know this is a pet peeve of mine. I have a hard time leaving any cookie alone but if it's overbaked I can easily leave it. It ruins everything about the cookie when it's overbaked...the texture, the color, the taste...

2) Always use real butter. Some of you may argue with me on that but these are my rules so real butter it is. If it says to have your butter at room temperature, make sure it is. That makes a huge difference too when you have to cream the ingredients together.

3) Use parchment paper. I never make cookies without it. I've done tests, one batch with it and one without parchment paper and the ones with parchment paper always win. You can reuse it too most of the time.

4) Always use real pure vanilla...not extract. I can tell the difference in taste when extract is used so splurge a little and buy the good stuff.

5) Use large or x-large eggs. Most recipes don't specify but in general when they call for eggs in the recipe they assume you are going to use large or x-large eggs.