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The 250 Best Cookie Recipes

Overview

Everyone loves homemade cookies. They're the perfect portable snack or dessert. And nothing else tastes quite as good with a cold glass of milk. Best of all, they're as easy to make as they are delicious.

And delicious they are — especially when the recipes come from bestselling author Esther "Muffin Lady" Brody.

In The 250 Best Cookie Recipes, you'll find an extraordinary range of cookies that include classic...

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Overview

Everyone loves homemade cookies. They're the perfect portable snack or dessert. And nothing else tastes quite as good with a cold glass of milk. Best of all, they're as easy to make as they are delicious.

And delicious they are — especially when the recipes come from bestselling author Esther "Muffin Lady" Brody.

In The 250 Best Cookie Recipes, you'll find an extraordinary range of cookies that include classic Chocolate Chip Cookies, as well as variations on traditional favorites such as Lemon Shortbread.

Looking for the perfect accompaniment to your next cappuccino? You can't go wrong with Chocolate Walnut and Chocolate Nut Coffee Biscotti.

And for the kids' next birthday party, try Ice Cream Sandwiches — they're easy and fun to make, and taste great!

As her many fans have discovered, Esther can always be relied upon to find new and unusual approaches to conventional baking. And here you'll find plenty of examples, ranging from the confectionery Cinnamon Pecan Snickerdoodles to savory creations such as Wholesome Cheddar Bran Cookies. You simply won't find recipes like these anywhere else.

If you love to bake (and eat!) cookies, The 250 Best Cookie Recipes is a must-have for your kitchen.

Author Biography: Esther Brody has developed thousands of baking recipes over the years in addition to running a successful muffin business. Her two most recent books The 250 Best Muffin Recipes and Another 250 Best Muffin Recipes, were both instant bestsellers. She is also the author of another new book, The 250 Best Brownies, Bars & Squares.

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Editorial Reviews

Joe Stumpe
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
The Wichita Eagle
KLIATT
Who doesn't love cookies? This fabulous and inclusive book is sure to contain cookies that will please absolutely everyone. Brody has developed thousands of recipes over the years and has a well-deserved reputation for baking. She is also the author of other cookbooks: 250 Best Muffin Recipes and Another 250 Best Muffin Recipes, and The 250 Best Brownies, Bars and Squares. Several beautiful, mouthwatering, color photographs are included. A special section includes information about ingredients, preparation, storing and troubleshooting. All recipes are grouped by category—drop, hand-shaped, cut, sliced, biscotti, specialty, sandwich, no-bake, etc. A detailed index allows for easy access to the recipes. These delectable recipes, ranging from the standard to the exotic, are irresistible: Tricolor Neapolitan Cookies, Chocolate Cream Puff Cookies, Cherry Nut Biscotti, Cinnamon Nut Rugelah, Raspberry Chocolate Chip Crackles, and Diced Rhubarb Cookies are just a few of the delights included in this collection. This is sure to be one of the most popular cookie books in your collection. Category: Cookbooks, Useful Arts & Crafts. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Firefly, Robert Rose, 192p. illus. index., $18.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI SOURCE: KLIATT, March 2002 (Vol. 36, No. 2)
Wichita Eagle
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
— Joe Stumpe
Wichita Eagle - Joe Stumpe
No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.
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Product Details

  • ISBN-13: 9780778804680
  • Publisher: Rose, Robert Incorporated
  • Publication date: 8/11/2013
  • Edition description: Reprint
  • Edition number: 2
  • Pages: 192
  • Sales rank: 521,070
  • Product dimensions: 7.00 (w) x 9.90 (h) x 0.60 (d)

Meet the Author

Esther Brody has developed thousands of baking recipes over the years in addition to running a successful muffin business. Her two most recent books The 250 Best Muffin Recipes and Another 250 Best Muffin Recipes, were both instant bestsellers. She is also the author of another new book, The 250 Best Brownies, Bars & Squares.

Read More Show Less

Read an Excerpt

Introduction

Who doesn't remember the wonderful warm aroma coming from the kitchen as Mom was baking cookies? I wanted to gobble them up as soon as they came out of the oven but Mom always made us wait until they were cool enough to eat or she said we would get a stomachache.

I can remember coming home with my sisters and smelling the irresistible, magnificent aroma of cinnamon buns baking in the oven. Mom would take any leftover scraps of dough, roll them into a huge, flat cookie, sprinkle it with sugar and cinnamon and bake to cookie specially for us. It was my favorite cookie and it still brings back many wonderful memories of my childhood.

Everyone loves cookies — young and old. Most cookies can be stored at room temperature for several days, or even weeks, if they don't disappear first. Everyone I know has a cookie jar sitting on the counter within easy reach. I find that using a cookie tin, with an airtight lid, helps cookies to keep that freshly baked flavor. Most cookies will freeze well, but they should be cooled completely before being placed in tins or containers. I always place a sheet of waxed paper between each layer.

Baking cookies can be a fun time. I remember years ago hearing about "Cookie Swaps" and later participated in a few of these myself. It has become a popular event, especially at Christmas time. Here's how it works.

You bake one dozen cookies for each guest coming to the Swap. For example, if there will be 10 ladies participating, you would bake 10 dozen of say, your Peanut Butter Cookies. You'll come home with 10 dozen different cookies, one dozen of each kind brought by the other guests. It is a wise idea to bakeyour cookies a few days ahead so you won't be overwhelmed the day of the Swap. If you invite less than eight guests you really don't get enough variety in cookies, but if you have more than 12 guests, it would be too much baking for each person. So 8 to 12 guests seems to work out best.

Decide in advance what type of cookie you will be bringing and let the hostess know so that there won't be a lot of duplication. I have one cookie recipe that everyone just assumes I should bring, my Chocolate Chip Komish Bread cookies (or miniscotti). In one Cookie Swap that I attended, a lady I had worked with brought some store-bought cookies and, needless to say, was never invited again. So, the cookies have to be homemade.

The wrapping is all part of the fun. Place each dozen cookies into 10 decorated bags, or some other unique wrapping, like baskets, decorative tins, plastic or freezer bags tied with colored ribbons. It's a great idea, especially for busy women, a perfect excuse to have a party, but also a way to get together with old and new friends to enjoy sharing your favorite cookies and recipes. So have lots of recipe cards and pens ready.

Another way to enjoy your special or favorite cookies is to make a cookie crust for pies, or any other desserts requiring a dough crust. You could use chocolate cookies, vanilla wafers, graham wafers or gingersnap cookies just to name a few. Crush the cookies into fine crumbs, about 1 1/2 cups (375 mL). Stir in melted butter or margarine, about 1/4 cup (50 mL) and press into your pie plate. This type of crust can be chilled without baking, or baked at 350°F (180°C) for 10 minutes and then cooled.

Cookies are usually made from simple ingredients and are very versatile. They can be eaten at your leisure time, or when you are on the run it's great to be able to grab some cookies, take them with you in the car, in your briefcase, etc. to enjoy later. They're great also for coffee breaks, snacks or desserts, and most recipes are easy enough for even a novice cook to attempt as long as you follow the instructions. There is no limit in the way in which recipes can be varied according to your own taste. Happy Baking!

Esther Brody

 

Sample recipe from the chapter on "Sandwich Cookies"

Chocolate Cream Delights

Makes 18 to 24 sandwiches

Preheat oven to 400°F (200°C)
Lightly greased cookie sheet
Round cookie cutter

  • 2 1/2 (625 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) salt
  • 3/4 cup (175 mL) softened shortening
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 1/2 tsp (2 mL) vanilla
  • 3 squares (each 1 oz / 28g) unsweetened chocolate, melted (detailed in "Ingredient Methods")
  • Sugar

    Filling

  • 1/2 cup (125 mL) softened butter
  • 1 1/2 cuop (375 mL) confectioner's (icing) sugar, sifted
  • 2 egg yolks
  • 2 tsp (10 mL) vanilla
  1. In a bowl, sift together flour, baking powder and salt.
  2. In another bowl, beat shortening and sugar until smooth and creamy. Beat in eggs, one at a time, until incorporated. Stir in vanilla and chocolate. Gradually add flour mixture, mixing until a soft dough forms. Cover tightly and refrigerate for 1 to 2 hours or overnight.
  3. On a lightly floured surface, roll out dough to 1/8-inch (0.25-cm) thickness. Using a round cookie cutter or a glass dipped in flour, about 2 inches (5 cm) in diameter, cut out cookies and place about 2 inches (5 cm) apart on prepared cookie sheet. Sprinkle generously with sugar and bake in preheated oven for 6 to 8 minutes until cookies are set. Immediately transfer to wire racks to cool.
  4. To make Filling: In a bowl, beat butter and confectioner's sugar until smooth and creamy. Beat in egg yolks and vanilla until well blended.
  5. On a work surface, spread filling on one cookie then top with another to make a sandwich.

VARIATION

Chocolate Mint Cream Delights
Substitute store-bought or homemade vanilla icing for the filling and beat in 1/2 tsp (2 mL) peppermint extract and 2 to 3 drops of green food coloring.
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Table of Contents

Introduction

Tips for Making Perfect Cookies
- The Right Equipment
- Getting Started
- Mixing for Best Results
- Helpful Baking Tips
- Ingredient Methods
- Freezing Cookies and Dough
- Storing Cookies
- Cookie Troubleshooting

Drop Cookies
- Oatmeal Cookies
- Chocolate Chip Cookies
- Chocolate Cookies
- Coconut Cookies
- Fruit Cookies
- Frosted Cookies
- Meringues
- Filled Cookies
- Other Drop Cookies

Hand-Shaped Cookies
- Nut Cookies
- Fruit Cookies
- Lemon Cookies
- Chocolate Chip Cookies
- Peanut Butter Cookies
- Oatmeal Cookies
- Filled Cookies
- Other Hand-Shaped Cookies

Cut Cookies

Sliced Cookies

Biscotti

Specialty Cookies

Sandwich Cookies

No-Bake Cookies

Esther's Favorites

Holiday Cookies

Shortbread

Index

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Preface

Introduction

Who doesn't remember the wonderful warm aroma coming from the kitchen as Mom was baking cookies? I wanted to gobble them up as soon as they came out of the oven but Mom always made us wait until they were cool enough to eat or she said we would get a stomachache.

I can remember coming home with my sisters and smelling the irresistible, magnificent aroma of cinnamon buns baking in the oven. Mom would take any leftover scraps of dough, roll them into a huge, flat cookie, sprinkle it with sugar and cinnamon and bake to cookie specially for us. It was my favorite cookie and it still brings back many wonderful memories of my childhood.

Everyone loves cookies — young and old. Most cookies can be stored at room temperature for several days, or even weeks, if they don't disappear first. Everyone I know has a cookie jar sitting on the counter within easy reach. I find that using a cookie tin, with an airtight lid,
helps cookies to keep that freshly baked flavor. Most cookies will freeze well, but they should be cooled completely before being placed in tins or containers. I always place a sheet of waxed paper between each layer.

Baking cookies can be a fun time. I remember years ago hearing about "Cookie Swaps" and later participated in a few of these myself. It has become a popular event, especially at Christmas time. Here's how it works.

You bake one dozen cookies for each guest coming to the Swap. For example, if there will be 10 ladies participating, you would bake 10 dozen of say, your Peanut Butter Cookies. You'll come home with 10 dozen different cookies, one dozen of each kind brought by the other guests. It is a wise idea to bake your cookies a few days ahead so you won't be overwhelmed the day of the Swap. If you invite less than eight guests you really don't get enough variety in cookies, but if you have more than 12 guests, it would be too much baking for each person. So 8 to 12 guests seems to work out best.

Decide in advance what type of cookie you will be bringing and let the hostess know so that there won't be a lot of duplication. I have one cookie recipe that everyone just assumes I should bring, my Chocolate Chip Komish Bread cookies (or miniscotti). In one Cookie Swap that I attended, a lady I had worked with brought some store-bought cookies and, needless to say, was never invited again. So, the cookies have to be homemade.

The wrapping is all part of the fun. Place each dozen cookies into 10 decorated bags, or some other unique wrapping, like baskets, decorative tins, plastic or freezer bags tied with colored ribbons. It's a great idea, especially for busy women, a perfect excuse to have a party, but also a way to get together with old and new friends to enjoy sharing your favorite cookies and recipes. So have lots of recipe cards and pens ready.

Another way to enjoy your special or favorite cookies is to make a cookie crust for pies, or any other desserts requiring a dough crust. You could use chocolate cookies, vanilla wafers, graham wafers or gingersnap cookies just to name a few. Crush the cookies into fine crumbs, about 1 1/2 cups (375 mL). Stir in melted butter or margarine, about 1/4 cup (50 mL) and press into your pie plate. This type of crust can be chilled without baking, or baked at 350°F (180°C) for 10 minutes and then cooled.

Cookies are usually made from simple ingredients and are very versatile. They can be eaten at your leisure time, or when you are on the run it's great to be able to grab some cookies, take them with you in the car, in your briefcase, etc. to enjoy later. They're great also for coffee breaks, snacks or desserts, and most recipes are easy enough for even a novice cook to attempt as long as you follow the instructions. There is no limit in the way in which recipes can be varied according to your own taste.
Happy Baking!

Esther Brody

Read More Show Less

Introduction

Introduction

Who doesn't remember the wonderful warm aroma coming from the kitchen as Mom was baking cookies? I wanted to gobble them up as soon as they came out of the oven but Mom always made us wait until they were cool enough to eat or she said we would get a stomachache.

I can remember coming home with my sisters and smelling the irresistible, magnificent aroma of cinnamon buns baking in the oven. Mom would take any leftover scraps of dough, roll them into a huge, flat cookie, sprinkle it with sugar and cinnamon and bake to cookie specially for us. It was my favorite cookie and it still brings back many wonderful memories of my childhood.

Everyone loves cookies -- young and old. Most cookies can be stored at room temperature for several days, or even weeks, if they don't disappear first. Everyone I know has a cookie jar sitting on the counter within easy reach. I find that using a cookie tin, with an airtight lid, helps cookies to keep that freshly baked flavor. Most cookies will freeze well, but they should be cooled completely before being placed in tins or containers. I always place a sheet of waxed paper between each layer.

Baking cookies can be a fun time. I remember years ago hearing about "Cookie Swaps" and later participated in a few of these myself. It has become a popular event, especially at Christmas time. Here's how it works.

You bake one dozen cookies for each guest coming to the Swap. For example, if there will be 10 ladies participating, you would bake 10 dozen of say, your Peanut Butter Cookies. You'll come home with 10 dozen different cookies, one dozen of each kind brought by the other guests. It is a wise idea to bake your cookies a fewdays ahead so you won't be overwhelmed the day of the Swap. If you invite less than eight guests you really don't get enough variety in cookies, but if you have more than 12 guests, it would be too much baking for each person. So 8 to 12 guests seems to work out best.

Decide in advance what type of cookie you will be bringing and let the hostess know so that there won't be a lot of duplication. I have one cookie recipe that everyone just assumes I should bring, my Chocolate Chip Komish Bread cookies (or miniscotti). In one Cookie Swap that I attended, a lady I had worked with brought some store-bought cookies and, needless to say, was never invited again. So, the cookies have to be homemade.

The wrapping is all part of the fun. Place each dozen cookies into 10 decorated bags, or some other unique wrapping, like baskets, decorative tins, plastic or freezer bags tied with colored ribbons. It's a great idea, especially for busy women, a perfect excuse to have a party, but also a way to get together with old and new friends to enjoy sharing your favorite cookies and recipes. So have lots of recipe cards and pens ready.

Another way to enjoy your special or favorite cookies is to make a cookie crust for pies, or any other desserts requiring a dough crust. You could use chocolate cookies, vanilla wafers, graham wafers or gingersnap cookies just to name a few. Crush the cookies into fine crumbs, about 1 1/2 cups (375 mL). Stir in melted butter or margarine, about 1/4 cup (50 mL) and press into your pie plate. This type of crust can be chilled without baking, or baked at 350°F (180°C) for 10 minutes and then cooled.

Cookies are usually made from simple ingredients and are very versatile. They can be eaten at your leisure time, or when you are on the run it's great to be able to grab some cookies, take them with you in the car, in your briefcase, etc. to enjoy later. They're great also for coffee breaks, snacks or desserts, and most recipes are easy enough for even a novice cook to attempt as long as you follow the instructions. There is no limit in the way in which recipes can be varied according to your own taste. Happy Baking!

Esther Brody

 

Read More Show Less

Recipe

Chocolate Cream Delights

Makes 18 to 24 sandwiches

Preheat oven to 400F (200C)
Lightly greased cookie sheet
Round cookie cutter

  • 2 1/2 (625 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) salt
  • 3/4 cup (175 mL) softened shortening
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 1/2 tsp (2 mL) vanilla
  • 3 squares (each 1 oz / 28g) unsweetened chocolate, melted (detailed in "Ingredient Methods")
  • Sugar

    Filling

  • 1/2 cup (125 mL) softened butter
  • 1 1/2 cuop (375 mL) confectioner's (icing) sugar, sifted
  • 2 egg yolks
  • 2 tsp (10 mL) vanilla
  1. In a bowl, sift together flour, baking powder and salt.
  2. In another bowl, beat shortening and sugar until smooth and creamy. Beat in eggs, one at a time, until incorporated. Stir in vanilla and chocolate. Gradually add flour mixture, mixing until a soft dough forms. Cover tightly and refrigerate for 1 to 2 hours or overnight.
  3. On a lightly floured surface, roll out dough to 1/8-inch (0.25-cm) thickness. Using a round cookie cutter or a glass dipped in flour, about 2 inches (5 cm) in diameter, cut out cookies and place about 2 inches (5 cm) apart on prepared cookie sheet. Sprinkle generously with sugar and bake in preheated oven for 6 to 8 minutes until cookies are set. Immediately transfer to wire racks to cool.
  4. To make Filling: In a bowl, beat butter and confectioner's sugar until smooth and creamy. Beat in egg yolks and vanilla until well blended.
  5. On a work surface, spread filling on one cookie then top with another to make a sandwich.

VARIATION

Chocolate Mint Cream Delights
Substitute store-bought or homemadevanilla icing for the filling and beat in 1/2 tsp (2 mL) peppermint extract and 2 to 3 drops of green food coloring.
Read More Show Less

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