1001 Cookie Recipes: The Ultimate A-to-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles

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Overview


The complete resource for cookie lovers, with recipes for every occasion, from Almond Shortbread and Apple-Coconut Dreams to Oatmeal Crisps and Zwieback with Almonds. 1001 full-color photographs! Each and every cookie is illustrated in full color right alongside the recipe.
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Overview


The complete resource for cookie lovers, with recipes for every occasion, from Almond Shortbread and Apple-Coconut Dreams to Oatmeal Crisps and Zwieback with Almonds. 1001 full-color photographs! Each and every cookie is illustrated in full color right alongside the recipe.
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Product Details

  • ISBN-13: 9781884822353
  • Publisher: Black Dog & Leventhal Publishers, Inc.
  • Publication date: 1/28/1995
  • Pages: 428
  • Product dimensions: 7.64 (w) x 10.52 (h) x 1.23 (d)

Meet the Author

Gregg R. Gillespie, the mastermind behind the successful 1001 series of cookbooks, has owned, operated and managed retail and commercial baking establishments in New England and California. He lives, cooks, and collects recipes in Niagara Falls, New York.
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Read an Excerpt


CHOCOLATE BONBONS

Drop Cookies

Yield: 3 to 5 dozen

Total time: 40 minutes

1/2 cup all-purpose flour

1/4 teaspoon salt

2 tablespoons butter, at room temperature

1/2 cup granulated sugar

1 large egg

2 tablespoons evaporated milk

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1 1/4 cups walnuts, ground fine

1. Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.

2. Combine the flour and salt.

3. In a large bowl, cream the butter and sugar. Beat in the egg. Beat in the milk and vanilla extract. Stir in the cocoa powder. Gradually blend in the dry ingredients.

4. Drop the dough by spoonfulls 1 inch apart onto the prepared baking sheets.

5. Bake for 10 to 12 minutes, until lightly colored. Roll the warm cookies in the ground walnuts before transferring to wire racks to cool.

BAKING NOTES (Alternate method)

1. Combine all the ingredients except the walnuts in the top of a double boiler and cook over high heat, stirring for 15 minutes, or until the mixture is very stiff. 2. Drop by spoonfuls onto wax paper-lined baking sheets. Sprinkle with half the chopped nuts. 3. Let cool slightly roll, then roll in the remaining chopped nuts.

PECAN SHORTBREAD

Formed Cookies

Yield: 4 to 5 dozen

Total Time: 30 minutes

4 1/2 cups all-purpose flour

1 cup pecans, ground

2 cups (1 pound) butter, at room temperature

2 1/2 cups packed light brown sugar

2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees.

2. Combine the flour and pecans.

3. In a large bowl, cream the butter and brown sugar. Beat in the vanilla extract. Gradually stir in the dry ingredients. The dough will be stiff.

4. Pinch off walnut-sized pieces of dough and roll into small balls. Place the balls 1 1/2 inches apart on ungreased baking sheets and flatten the cookies with the back of a spoon dipped in flour.

5. Bake for 10 to 12 minutes, until lightly colored. Transfer to wire racks and cool.

Excerpted from 1001 Cookie Recipes. Copyright c 1995 by Greg R. Gillespie. Reprinted by permission of BD&L.

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Customer Reviews

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted October 23, 2005

    cookie crumbs

    Someone gave this book to my young daughter because it looked so inviting. But when the recipes didn't turn out, I had to keep encouraging her from giving up baking altogether. I wondered if the ones we tried just happened to be the few bad ones, but am almost gratified to see from other reviewers, that they had the same experience. I didn't want to expend time and ingredients on trying many more. It may be encyclopedic, but I would rather have one good recipe for oatmeal cookies than ten that don't work! This is an amazingly unhelpful book.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 18, 2001

    If the recipes don't get you, the pictures will.

    I have this book and am looking for another for a gift. Wonderful selection of any type of cookie you could ever want. Pictures of everyone too so you know what they're 'Suppose to' look like.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 20, 2000

    Flavorless

    I have tried 26 recipes from this book. Only three were good. The rest were flavorless. I've encountered at least 15 recipes that had no liquid listed and I ended up with dry, crumbly, dough which I was forced to add water to. Yes, it's a nice book to look at, as there is a picture of every cookie, but I wouldn't give it a good review based on that alone. I bet the other reviewer who did so will soon be regretting it once they try the recipes.

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  • Anonymous

    Posted December 22, 1999

    the best ultimate book for cookie lovers

    i read this book from cover to cover, and i have picked out at least 50 great recipes that you and your kids can definately do together. this book is the best!!!! buy a copy for everyone you know who bakes... they will appreciate you for it!

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  • Anonymous

    Posted December 10, 1999

    TYPING ERRORS!!

    I purchased this cookbook 2 weeks ago and have tried making several types of cookies; all of which were either too wet or too dry. One recipe called for 4 1/2 cups of flour and the only liquid came from 3 eggs and 2 tsp. of vanilla!! Another recipe called for 2 cups of Shortening!! I wasted my money buying this book. I wasted my time involved and also all of the ingredients due to someone's inability to check for errors before the book went to market. Save your money and frustration and do not purchase this book.

    Was this review helpful? Yes  No   Report this review
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