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The All-American Cookie Book

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Overview

For this trailblazing collection of America’s favorite cookies, Nancy Baggett crisscrossed the nation, visiting small-town bakeries, chic urban cookie boutiques, rural inns, bed-and-breakfasts, farmers’ markets, and the homes of locally renowned cooks. She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen.
THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: ...

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Overview

For this trailblazing collection of America’s favorite cookies, Nancy Baggett crisscrossed the nation, visiting small-town bakeries, chic urban cookie boutiques, rural inns, bed-and-breakfasts, farmers’ markets, and the homes of locally renowned cooks. She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen.
THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook.
Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated “Cookie Decorating and Crafts,” which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America’s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions.

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Editorial Reviews

From the Publisher
"From one scrumptious cookie to the next, Nancy Baggett weaves together regional favorites both old and new in this unique collection with a distinctively American flavor." - Flo Braker

"The All-American Cookie Book is an all-too-rare treat among cookbooks: a book that is as delicious to bake from as it is fascinating to read. Nancy Baggett's clearly written, easy-to-follow recipes are bound to delight cookie monsters young and old, while her many and far-ranging short takes on cookie lore and history are just what curious bakers crave. The All-American Cookie Book is the perfect book for every cookie-loving American."—Dorie Greenspan

"Let others eat cake. Grab a glass of cold milk and gobble up the finest in American cookies with Nancy Baggett as your guide. Whether you favor jumbles, jewels, Joe Froggers, blondies, brownies, black and whites, or the quintessential chocolate chip, you'll find them here. With Nancy's generous helpings of history and special tips to yield consistently great results, your dessert plate will be well loaded." - Cheryl Alters Jamison and Bill Jamison

"Nancy Baggett's comprehensive book on American cookies is a winner! This is a book for people who love to bake and want to know the history and stories behind the cookies we eat."—Joan Nathan

"The All-American Cookie Book by Nancy Baggett (Houghton Mifflin, $35) is a flag-waver of a cookbook, built on the contention that American bakers have not just copied European customs but have created a distinct sweet repertoire of their own. The collection is accompanied by enough basic advice and instructions to tempt even a kitchen klutz to dip into the flour sack and the sugar jar." The San Francisco Chronicle

Publishers Weekly
Baggett (International Cookie Cookbook) has spent the last few years searching this country for great cookie recipes, and enthusiasm over the results (such as Fudge Brownies Supreme) characterizes every page of Baggett's wonderful new cookie compendium. Her first chapter covers the basics, though other useful how-to's emerge throughout the book, such as shaping cookie dough in a loaf pan for Cranberry-Cherry Icebox Ribbons. The next nine chapters, mostly divided into flavors (chocolate, fruit, spices, etc.), reveal America's wide-ranging cookie bounty, from Vermont's Maple Sugar cut-outs and Kentucky's Bourbon Fruitcake Cookies to Coffee-Pecan Crunch Bars from Texas and Hazelnut-Chocolate Chip Cookies from Oregon. Enlivened by quotes from old cookbooks, each straightforward recipe tells the story of its heritage, whether it's a simple Mrs. Porter's Improved Jumbles from the 1800s or a contemporary "Chubby" weighing in with one pound of chocolate. (Oct.) Forecast: As a selection of the Book-of-the-Month Club, these cookies will reach the hands of many an American. Copyright 2001 Cahners Business Information.
Library Journal
A talented baker and cooking teacher, Baggett (International Cookie Cookbook) estimates that she made close to 30,000 cookies while working on this book. When she wasn't baking, she was traveling all over the country or poring over antique cookbooks in search of unusual regional recipes, ethnic specialties, almost-forgotten "heirlooms," prized creations from home bakers, and enduring classics. The result is this collection of more than 150 "best of the best" recipes, including Butterscotch Crunch Cookies, Fantastic Fudgewiches, Brown Sugar-Pecan Sticky Bars, and Almond Sweethearts; there's also a separate chapter on cookie decorating and crafts (e.g., Painted Cookie Jigsaw Puzzles). In addition, Baggett's research into early cookbooks will make this of interest to any culinary historian. For all baking collections. [Main Selection of The Good Cook.] Copyright 2001 Cahners Business Information.
School Library Journal
Adult/High School-The author's search took her from treasured family recipes to rare book rooms all over the United States. After a brief introduction about the American cookie, Baggett explains "How to make great cookies every single time." Experienced bakers as well as novices can benefit from this section. Estimating that she baked about 30,000 cookies while researching this book, the author states that every recipe has been tested at least three times. She offers clear, easy-to-follow directions for every step, followed by eight chapters divided by the kind of treat: cookies and shortbreads, chocolate and white chocolate chip cookies, nut and peanut cookies, etc. The mouthwatering color photographs add the finishing touch. The last chapter covers cookie decorating and crafts. Dispersed among the recipes is trivia, information about changes in techniques and ingredients, instructions on how to store and freeze, and even quotes from vintage cookbooks. Most of the ingredients are readily available. This is a great book for students in home economics and culinary classes as well as experienced and novice bakers.-Carol Clark, formerly at Fairfax County Public Schools, VA Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780395915370
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 11/28/2001
  • Pages: 416
  • Product dimensions: 7.94 (w) x 10.00 (h) x 0.94 (d)

Meet the Author

Nancy Baggett is one of America's most respected baking teachers. She is the author of the best-selling All-American Cookie Book, The International Cookie Cookbook, and The International Chocolate Cookbook, which was named the best dessert cookbook by the International Association of Culinary Professionals. Her work has appeared in Gourmet, Food & Wine, Bon Appetit, and Ladies' Home Journal. She has demonstrated her recipes on many television shows, including Good Morning America and CBS This Morning.

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Read an Excerpt

Toffee–Chocolate Chip Drop Cookies

Makes about 30 (2 1/2 to 2 3/4 inch cookies) cookies.

Up until the 1990s, if you wanted to add toffee pieces to cookies, you had to buy toffee candy and chop it up yourself. Now, a manufacturer sells bags of small bits.
Though it might seem like gilding the lily, I think the toffee bits are particularly good folded into chocolate chip cookies. They add a hint of butterscotch flavor, plus a slight crunch and chew. In this recipe, they also make the dough more spreadable, which contributes to the appealing tender-crispness of these cookies.
Even hard-core fans of traditional chocolate chip cookies have found this variation difficult to resist.

2 cups all-purpose white flour Scant 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup (2 sticks) unsalted butter, slightly softened 21/2 tablespoons corn oil or other flavorless vegetable 3/4 cup packed light brown sugar 2/3 cup packed dark brown sugar 1 large egg 2 teaspoons vanilla extract 11/2 cups (9 ounces) semisweet chocolate morsels 1/2 cup Heath bar or other milk chocolate toffee bit

Preheat the oven to 350 degrees F. Generously grease several baking sheets or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, salt, and baking soda; set aside. In a large bowl, with an electric mixer on low, then medium, speed, beat together the butter, oil, and brown sugars until well blended and fluffy, about 2 minutes. Add the egg and vanilla and beat until well blended. Beat or stir in the flour mixture until evenly incorporated. Stir in the chocolate morsels and toffee bits until evenly incorporated. Drop the dough onto the baking sheets using 1/8-cup measure or coffee scoop, spacing about 2 1/2 inches apart; keep the portions as round as possible. With oiled fingertips, pat down the cookies slightly.
Bake the cookies, one sheet at a time, in the upper third of the oven for 10 to 12 minutes, or until tinged with brown, slightly darker at the edges, and almost firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 3 to 4 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 6 weeks.

Copyright © 2001 Nancy Baggett. Reprinted by permission of Houghton Mifflin Company.

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Table of Contents

Chapter 1 Read This: How to Make Great Cookies Every Single Chapter 2 Sugar Cookies and Shortbreads Chapter 3 Chocolate and White Chocolate Chip Cookies Chapter 4 Chocolate and Mocha Cookies Chapter 5 Brownies, Blondies, and Other Bar Cookies Chapter 6 Fruit, Pumpkin, and Carrot Cookies Chapter 7 Nut and Peanut Cookies Chapter 8 Oat, Coconut, and Sesame Seed Cookies Chapter 9 Ginger, Spice, and Molasses Cookies Chapter 10 Cookie Decorating and Crafts Bibliography Index

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Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 7 Customer Reviews
  • Anonymous

    Posted May 18, 2013

    Have had this book about a month now, have tried five of the rec

    Have had this book about a month now, have tried five of the recipes and they've all turned out great. Would definitely recommend.

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  • Anonymous

    Posted February 22, 2010

    A classic must have cookie book

    This comprehensive book is my favorite cookie book, bar none. The recipes are absolutely fool proof and delicious. I am routinely asked for any recipe that has come from this book. I am such a fan that I purchased this copy for a gift basket that I am donating to the local elementary school auction.

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  • Anonymous

    Posted November 13, 2009

    Best cookie recipes ever!

    I got this book as a gift, and it has been amazing!! I have loved every recipe that I've made so far (it's quite extensive). There's tons of detailed instructions about how to do the recipe, and each recipe comes with a little story. I've lent the book out so many times I'm just going to buy it as presents. I do wish it had more pictures of what all the cookies are suppose to look like (there are a few pictures for select recipes), but I've never had a problem with presentation or taste.
    I would definitely recommend this book to any cookie-lover or baker!!

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  • Anonymous

    Posted June 9, 2006

    Excellent!

    Awesome recipe book. Easy to follow recipes that turn out everytime. I highly recommend the caramel apple crumb bars...they are to die for!

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  • Anonymous

    Posted December 7, 2003

    Great Cookies!

    This is a great cookie book! The recipes are delicious and the instructions are very clear and detailed. Every batch I have made has been a great success!

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  • Anonymous

    Posted December 3, 2001

    Superb Cookie Book

    For baking fanatics to pastry chefs, this cookie cookbook is for you. I enjoy reading the history of the cookie and the alterations the author has made to the recipe just about as much as I enjoy making the cookies themselves. The author's pastry genius illuminates this cookbook that gives any chef or baker a reason to want to discover her wisdom and secrets to perfect cookies. From the world's best snickerdoodles to Toffee Chocolate Chip cookies, you will find exotic recipes and even the good old favorites. The pages are colorful and bright. The instructions are easy to follow. Any cookie monster would love this cookie book!

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  • Anonymous

    Posted December 21, 2009

    No text was provided for this review.

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