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Published by Weldon Owen
Distributed by Simon & Schuster
Table of Contents
About The Book
This comprehensive collection of over 3 dozen cookie recipes provides all the much-loved classics, along with tips and variations on how to make them unique. The beautifully photographed volume will feature recipes for holiday and gift giving, but will also include drop cookies, bars & sandwich cookies. The recipes are simple enough to be understood by beginning bakers, and share a timeless quality that will make them cherished by cooks of all levels. The recipes are the type home cooks will return to again and again.
Whether you’re an avid baker or a novice, the experts at the Williams-Sonoma Test Kitchen have you covered. Inside this inspiring volume, you'll find 37 recipes for all types of cookies, including drop cookies, holiday cookies, sandwiched cookies, and bar cookies. Step-by-step photography and instructions illustrate how to roll out dough, cut cookie shapes, and decorate with panache.
Drop Cookies: Chocolate Chip; Peanut Butter; Oatmeal Raisin; Cowboy; Coconut, Butterscotch, and Macadamia; Chocolate Crinkle.
Holiday Cookies/Gift Giving Cookies: Sugar; Gingersnap Molasses; Gingerbread molasses; Spritz; Snickerdoodle; Candy Cane; Peppermint bark; Thumbprints; Meringues; Florentines; Almond Crescent.
Sandwich Cookies: Chocolate pretzel and peanut butter sandwich cookie; Lemon cream cookie sandwiches; Homemade oreos
Bars: Blondie; Toffee Triangles; Peanut Butter Rice Crispy Brownie Bars; 7-Layer Bar; S’more Brownie; Orange Creamsicle.
Whether you’re an avid baker or a novice, the experts at the Williams-Sonoma Test Kitchen have you covered. Inside this inspiring volume, you'll find 37 recipes for all types of cookies, including drop cookies, holiday cookies, sandwiched cookies, and bar cookies. Step-by-step photography and instructions illustrate how to roll out dough, cut cookie shapes, and decorate with panache.
Drop Cookies: Chocolate Chip; Peanut Butter; Oatmeal Raisin; Cowboy; Coconut, Butterscotch, and Macadamia; Chocolate Crinkle.
Holiday Cookies/Gift Giving Cookies: Sugar; Gingersnap Molasses; Gingerbread molasses; Spritz; Snickerdoodle; Candy Cane; Peppermint bark; Thumbprints; Meringues; Florentines; Almond Crescent.
Sandwich Cookies: Chocolate pretzel and peanut butter sandwich cookie; Lemon cream cookie sandwiches; Homemade oreos
Bars: Blondie; Toffee Triangles; Peanut Butter Rice Crispy Brownie Bars; 7-Layer Bar; S’more Brownie; Orange Creamsicle.
Excerpt
S’Mores Brownies
1 cup (8 oz/250 g) unsalted butter, plus more for greasing
10 oz (315 g) bittersweet chocolate, finely chopped
1 cup (8 oz/250 g) granulated sugar
¾ cup (6 oz/185 g) firmly packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1 ⁄3 cups (5½ oz/170 g) cake flour
3 tablespoons natural cocoa powder
About 6 graham crackers, roughly crushed with your hands
About 12 jumbo marshmallows
Makes 12 brownies
Preheat the oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large saucepan over low heat, combine the butter and chocolate and heat, stirring often, until melted, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa powder over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers.
Pour the batter into the prepared baking dish and spread evenly. Top evenly with the marshmallows.
Tip: To make it easier to cut the brownies, fill a tall glass or pitcher with very hot water. Dip your knife in the water and wipe it off with a paper towel before each cut. This technique also works great for cutting cookie bars and frosted layer cakes.
1 cup (8 oz/250 g) unsalted butter, plus more for greasing
10 oz (315 g) bittersweet chocolate, finely chopped
1 cup (8 oz/250 g) granulated sugar
¾ cup (6 oz/185 g) firmly packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1 ⁄3 cups (5½ oz/170 g) cake flour
3 tablespoons natural cocoa powder
About 6 graham crackers, roughly crushed with your hands
About 12 jumbo marshmallows
Makes 12 brownies
Preheat the oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large saucepan over low heat, combine the butter and chocolate and heat, stirring often, until melted, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa powder over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers.
Pour the batter into the prepared baking dish and spread evenly. Top evenly with the marshmallows.
Tip: To make it easier to cut the brownies, fill a tall glass or pitcher with very hot water. Dip your knife in the water and wipe it off with a paper towel before each cut. This technique also works great for cutting cookie bars and frosted layer cakes.
Product Details
- Publisher: Weldon Owen (April 25, 2017)
- Length: 104 pages
- ISBN13: 9781681881768
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