Cookies Year-Round: 50 Recipes for Every Season and Celebration

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9781584795926: Cookies Year-Round: 50 Recipes for Every Season and Celebration

Few kitchen projects are as pleasurable as baking cookies. On a stressful day, getting out the measuring cups and baking sheets and immersing yourself in the comforting rituals of sifting, mixing, rolling out and shaping the dough can be immensely therapeutic. What’s more, cookie-baking is an activity in which the whole family—even young children—can participate. And the results of the process are, of course, especially gratifying, as the house fills with the cookies’ enticing aroma and anticipation builds for that first delectable, sweetly satisfying crunch.

In Cookies Year-Round—the follow-up volume to STC’s Cupcakes Year-RoundNew York Daily News food editor Rosemary Black first acquaints you with the basic cookie-making techniques (including icings for frosted cookies) and then sets out an array of cookie recipes with which to celebrate each season of the year. Summon spring with Lemon Madeleines and Double Mint Chocolate Chip Cookies. Relax into summer with Key Lime Squares and Super S’Mores. Welcome autumn’s harvest with Apple Cobblers and Pumpkin Spice Bars. And in winter, snuggle up with Ginger Stars and Peanut Butter Kisses. Illustrated with luscious color photographs, the book has a sensible easel format that makes it especially easy to use.

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About the Author:

ROSEMARY BLACK has been the food editor of the New York Daily News (the nation’s sixth largest daily newspaper) for more than 17 years.

JONELLE WEAVER is a professional photographer whose work has appeared in such publications as Food & Wine, Condé Nast Traveler, and Gourmet.

From Publishers Weekly:

"Cookie baking is both art and science," writes author and New York Daily News food editor Black, and she effectively marries the two in her compilation of 50 easy-to-follow cookie and bar recipes. Selections range from the classic, such as Chocolate Chip, Gingerbread Men and Black & White to seasonal fare such as Apple Cobblers and Pecan Triangles. Black's approach to each cookie or bar is straightforward, and she covers every aspect of cookie-making, including tips for packing and shipping. The distinguishing feature of the book, its flip-top design, is also its most frustrating: though it allows the book to act as its own easel, standing upright for easy mid-baking reference, it also makes navigating the book a chore. With no index or complete, centralized table of contents, would-be cookie makers are forced to flip through the entire book, turning it this way and that to find the right recipe. Amid a sea of cookie cookbooks, most of which offer more recipes and an easy-to-use format, this entry comes up short.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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