A season for cookies: Cookbooks and recipes
Happy December, everyone! For me, this season means it's time to hold an annual cookie baking party. In this vein, I decided to find some stellar cookie cookbooks avalable at Anythink, as well as some recipes to share.
So just what makes a stellar cookie cookbook you may ask? First, it is vital that the book have good pictures, preferably a picture of each cookie recipe. Second, the book must contain a variety of cookie types, from difficult to easy recipes. And third, each book in this list should be unique in some way with something to offer that is out of the ordinary.
In addition to these cookbooks, I also have cookie recipes that are staff favorites here at Anythink Brighton. Let us know what you think of them, and if you have a different favorite to share.
Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions by Valerie Peterson and Janice Fryer
If you are into frosting cookies, this is the ultimate how-to book for you. Cookie Craft has patterns for all the big events (birthdays, New Year’s, Father’s Day and more), tips on icing, planning pages and a few cookie and icing recipes.
Cookie Swap! by Lauren Chattman
While targeted toward those of us who participate in cookie swaps, this book has a lot to offer in the way of recipes. After a section on swaps, ingredients and tools, Cookie Swap delves straight into recipes that have simple clear instructions, and lots of tips on how to make the best cookies with the least amount of hassle. Sections include "Raise the Bar" (bars, brownies and blondies), "Refrigerator Madness" (insanely good icebox cookies) and my favorite, "Something for Everyone" (cookies for special diets).
Baking by Flavor by Lisa Yockelson
Don’t be fooled by the cupcake on the cover of this cookbook – it has cookie recipes, as well. The reason I am including it in our list is the unique organization of the recipes. Yockleson chose to put all the recipes with the same main flavor together, so if you want something with blueberries, cinnamon, spice, or a number of other flavors, you can turn to that section and pick the recipe you that works for you.
Recipes from Anythink Brighton staff
White Chocolate Cherry Cookies found by Dee Dee Remer on Mariani Premium Cherries package in 2013. See the Mariana website for the full recipe.
Molasses Snaps, courtesy of Lisa Jensen
- 3/4 cup butter softened
- 1 cup sugar
- 1/4 cup black strap molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- sugar (sprinkled on top)
Mom's Biscochitos, courtesy of Jowanda Campion
- 1 cup shortening
- 1/2 cup sugar
- 1 egg
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla
- 1/4 teaspoon liquid anise
- 1/4 teaspoon anise seeds
- 1/4 cup milk
- 1/4 cup sugar
- 1 teaspoon cinnamon
Lemon Drops, created by Mary Lee Reinstein
- 1 large egg (or substitute egg replacer)
- 1 teaspoon grated lemon zest (optional)
- 1 teaspoon lemon extract (optional)
- 1 1/2 teaspoons lemon juice
- 4 1/2 ounces non-dairy whipped topping, thawed
- 1 package lemon cake mix
- 1/2 cup confectioners' sugar (optional)
Jacquelyn Dennis' Prizzelle Cookies
- 9 eggs
- 1 1/2 cups margarine
- 2 cups sugar
- 4 1/2 cups flour
- 3 grated orange peels
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 1/2 ounce anise oil, or 2 ounces anise extract
Jane Vienot's Viennese Almond Sandwich Cookies
- 3/4 cup whole blanched almonds
- 1 1/4 cups flour
- 1/2 cup butter or margarine, softened
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/4 cup apricot preserves
Blend almonds in blender (1/2 at a time) until finely ground. In a large bowl, measure flour, butter, sugar and salt, then add ground almonds. With hands, knead ingredients until well-blended – dough will be very dry. Preheat oven to 350 degrees. Between two sheets of wax paper, roll dough (1/2 at a time) to be 1/8 inch thick. Cut out cookies with a 2-inch round cutter. Place 1/2 inch apart on cookie sheets. Repeat with remaining dough and trimmings. Bake 8-10 minutes or until cookies are golden brown. Cool on wire racks. On one half of the cookies spread with 1/2 teaspoon preserves; top with remaining cookies.
- 1/2 semi-sweet chocolate chips
- 1 tablespoon butter or margarine
- 1 tablespoon milk
- 1/2 teaspoon light corn syrup
In double-boiler hot (not boiling) water, melt semi-sweet chocolate chips and butter or margarine. Remove from heat; stir in milk and light corn syrup until blended. Dip filled cookies edgewise into chocolate glaze to cover half the cookie. Place cookies on wax paper; cool and store in fridge. Refrigerating sandwich cookies prior to dipping them is helpful.
Happy baking everyone!