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The Cookiepedia

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Overview

cook•ie: a small flat, baked cake which is either crisp or soft but firm (often with chocolate chips, candies, or nuts mixed in); insanely delicious.

If you miss the days when snacks were simple and handmade, you’ll love this homespun encyclopedia of cookies. Full of hand-drawn illustrations and gorgeous photographs, The Cookiepedia features 50 classic recipes for everything from Amaretti and Animal Cookies to Gingersnaps, Rugelach, Snickerdoodles, and dozens of other ...

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The Cookiepedia: Mixing Baking, and Reinventing the Classics

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Overview

cook•ie: a small flat, baked cake which is either crisp or soft but firm (often with chocolate chips, candies, or nuts mixed in); insanely delicious.

If you miss the days when snacks were simple and handmade, you’ll love this homespun encyclopedia of cookies. Full of hand-drawn illustrations and gorgeous photographs, The Cookiepedia features 50 classic recipes for everything from Amaretti and Animal Cookies to Gingersnaps, Rugelach, Snickerdoodles, and dozens of other favorites—plus hundreds of ideas for adapting recipes and making them your own.

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Editorial Reviews

From the Publisher
“An encyclopedia of cookies. Oh yes. Buttery, chocolaty, fancy, fruity, spicy and nutty cookies fill the pages of this super cute book. It lays flat, too. Love that.”—Bakerella

“A spiral-bound cookbook bursting with more than 50 inspired cookie recipes, it’s set apart by fun extras: funky drawings, tips and tricks, copious room for recipe notes, and more.”—Grandparents.com

“All cookie lovers will enjoy preparing and improvising on classic cookies with this scrumptious cookbook.”—Library Journal

“For a decidedly fun, down-to-earth approach to baking, this one certainly looks the part: a notebook with a kraft paper cover, wire-bound pages, and simple line illustrations. But there's more to this than looks. While Adimando arms you with the basics, there's the intention and hope that you'll be inspired to create your own.”—Epicurious

“The Cookiepedia is written in a fresh, friendly style, like having a sister or a buddy in the kitchen with you.”—Sacramento Bee

“If you don't already own a great cookie baking book with standards and classics, this one will do the trick. If you own a million cookie books, you're still going to want this one. It's accessible, fresh, fun, and inspiring.”—Apartment Therapy: The Kitchn

“The recipes, delightful hand-drawn illustrations, and full-color photographs make [The Cookiepedia] an absolute delight.”—TucsonCitizen.com

“Totally fun…”—Chicago Daily Herald

“Every baker needs a go-to cookie book for basic standbys. This cute cookbook is it, and it makes the perfect stocking stuffer.”—FoodNetwork.com

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Product Details

  • ISBN-13: 9781594745355
  • Publisher: Quirk Publishing
  • Publication date: 9/6/2011
  • Pages: 160
  • Product dimensions: 8.60 (w) x 7.80 (h) x 1.20 (d)

Meet the Author

Stacy Adimando lives in Brooklyn and is the deputy lifestyle editor for Every Day with Rachael Ray. She is a graduate of the Institute of Culinary Education and contributor to Serious Eats.
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Read an Excerpt

MINT THINS
Nobody you know will not come by when you say you’re baking homemade mint thins. (If they don’t so much as ask, consider defriending them immediately.) The question  is: Do you want to share? The baking and dunking takes no time (especially if you’re tasting as you go), but these bite-size treats do hold up best (and taste yummiest) once the mint chocolate has had ample time to set. If you’re protective of your stash, store them in the freezer. They’re best with a chill anyway.
 
Preheat oven to 350°F
Makes: 3 1/2 dozen cookies
 
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
12 ounces semisweet chocolate
2/3 cup cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter teaspoon peppermint flavor
 
1. Cream the butter until it’s light and fluffy.
add the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition.
2. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour. Tip: If you’re short on time, do 25 minutes in the freezer instead. 
3. Working on a floured surface (you’ll need a decent amount, since the dough is sticky), roll out the dough to O/8-inch thick. Shape the cookies using a 1.-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.
4. Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the bowl doesn’t touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it’s fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.
5. One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paperlined baking sheet. When they’re all coated, move the sheet to the refrigerator or freezer to set.
 
Mint-Thin-Stuffed Cookies
Prepare a batch of the mint thins and store them in the freezer. Then prepare a batch of the chocolate chip dough on page 43. When both are chilled, sandwich the mint cookie between 1 tablespoon each of the chocolate chip dough, then press the dough around the mint thin to cover it completely. Bake according to the chocolate chip directions.
 
LEMON CHEWIES
With Honey
Anything I’ve ever baked with loads of honey and salt has come out incredible. When I added lemon to the mix, it took this dough to a whole new level. I like these cookies to be just an inch in diameter, since they pack a sweet, lemony punch. Between their teeny size and the back-of-the cheek pucker you get from biting into one, they really make you feel like a kid again.
 
Preheat oven to 350°F
Makes: 3 dozen cookies
 
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 egg
1/3 cup honey teaspoon lemon zest
 
1. Sift together the flour, baking powder, and salt into a bowl and set it aside.
2. Cream the butter and sugar until they look light and fluffy. Add the lemon zest and mix to incorporate. 
3. In a separate bowl, crack in the egg and add the honey. Stir them together until they’re fairly well mixed. Then add it to the butter mixture and beat until combined. Add the flour mixture a third at a time and let it mix in fully each time before adding the next batch; you’ll see the dough start to come together. Blend just until it looks smooth.
4. Lightly grease a cookie sheet. Then scoop teaspoons of the dough and roll them gently into little balls. Place them on the sheets about 2 inches apart and flatten slightly with the tips of fingers or a fork. Tip: Flour the fork if it sticks. Bake for 10 to 12 minutes, until cookies are set and bottoms are golden brown.
 
GINGERSNAPS
Dusted in Sugar
Anytime of day, anytime of year, this is a cookie that calls my name. Reminiscent of graham crackers in flavor, it’s a treat that makes the perfect breakfast (albeit one your mom would never approve), snacktime or end to a meal. I dream about floating one in a glass of milk for dessert before dinner is even over. By the time you’ve rolled a few of the snaps in the sugar, you’ll start to feel the same.
 
Preheat oven to 350°F
Makes: 4-5 dozen cookies
 
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4  teaspoon black pepper
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1/4 cup sugar, plus extra for rolling
1/4 cup light brown sugar
1 egg
1/3 cup molasses
 
1. Sift the flour, baking soda, spices, and salt into a bowl and set it aside.
2. Cream the butter and sugars on medium speed for several minutes until smooth, light, and fluffy.
3. Beat in the egg, then the molasses, and mix again. The dough will start turning a lovely brown color.
4. Mix in the flour mixture one-third at a time. Turn out the dough onto a lightly floured surface. Using a big piece of parchment paper, roll the dough into one 18-inch log or two 9-inch logs—they’re much easier to handle. Tuck the parchment around the ends and stick dough in the fridge for 30 minutes, or until firm enough to slice. 
5. Grease several cookie sheets. Fill a small bowl with the extra sugar. Using a sharp knife, cut slices S- to 3/8-inch thick. Coat the slices in sugar and place on the sheets about 2 inches apart.
6. Bake for 6 to 10 minutes, until set but not browned. Tip: For chewy cookies, remove them from the oven a minute or two earlier, when each cookie is just barely holding it’s shape when nudged. Cool sheets for a few
 
Gingersnap S’mores
Sandwich two gingersnaps around a small dollop of marshmallow fluff, then dunk in melted and slightly cooled milk chocolate. (Follow the chocolate dunking recipe on page 147, step 6, but substitute milk or semisweet chocolate.)
 
Gingersnap Sandwiches with Dulche de Leche
Gently spread about 1 tablespoon of store-bought dulce de leche onto the flat side of one cookie; top with another cookie. Dust lightly with powdered sugar, if desired.
 
THE COOKIEPEDIA
TABLE OF CONTENTS
Introduction
 
THE ABCS OF COOKIE BAKING
Kitchen Tools
Cookie Speak
Fun with Decorating
 
BUTTERY COOKIES
Animal Cookies
Butter Balls
Blondies
Cornmeal Cookies
Everything-but-the-Kitchen-Sink Cookies
Frosted Maple Pecan Cookies
Italian Biscuits
Old-Fashioned Sugar Cookies
Sables
Shortbread
 
CHOCOLATY COOKIES
Brownies
Chocolate Chip Cookies
Crinkles
Chocolate Sandwich Cookies
Chocolate Spritz Cookies
Florentines
Mint Thins
Triple Chocolate Cookies
 
FANCY COOKIES
Alfajores
Amaretti
Black and White Cookies
French Macarons
Madeleines
Palmiers
Pinwheels
Vanilla Meringues
 
FRUITY COOKIES
Coconut Macaroons
Dried-Fruit Cookies
Fig Bars
Lemon Chewies
Linzer Cookies
Oatmeal Raisin Cookies
Rugelach
Thumbprints
 
SPICY COOKIES
Cardamom Cookies
Gingersnaps
Gingerbreads
Green Tea Cookies
Molasses Spice Cookies
Salt-and-Pepper Cookies
Snickerdoodles
 
NUTTY AND SEEDY COOKIES
Almond Biscotti
Almond Crescents
Caramel Nut Bars
Peanut Butter Cookies
Pecan Sandies
Pignoli Cookies
Pistachio Cookies
Poppy Seed Squares
Sesame Crisps
 
INDEX
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Customer Reviews

Average Rating 4.5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Posted December 1, 2011

    more from this reviewer

    A Must Have!

    I've made it my personal goal to bake my way through this book, cover to cover. So far, I have not been disappointed by a single recipe in the book. The animal cookies and blondies with brown butter have been HUGE favorites of those with whom I've shared. If you have a baker on your holiday gift list, this is the PERFECT cookbook for him or her! Unlike many baking books, this one is practical and doesn't have a single recipe I won't try. No crazy ingredients, no difficult methods. Just good, old-fashioned easy to follow recipes for both the novice and the experienced baker!

    1 out of 1 people found this review helpful.

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  • Posted September 14, 2011

    Excellent recipes!

    Unlike your typical cookie cookbook, The Cookiepedia is categorized in a different way. The chapters she used to delineate the cookies are Buttery, Chocolaty, Fancy, Fruity, Spicy and Nutty/Seedy. Each of the sections include examples of rolled, dropped, shaped and bar type delights. Every chapter begins with a beautiful two page photo of all the cookies in it and then there are additional photos and fun line drawings throughout. The fifty recipes in The Cookiepedia really come across as the best-of-the-best. In addition to delicious recipes for the classics, like Brownies and Snickerdoodles, there are also intriguing new ideas, like Salt and Pepper "cookies", which are actually a savory treat to eat with soup or chili. The recipes for the popular Black & White Cookies, French Macarons and Palmiers offer tips so you can get them just right. And the bright Green Tea leaf cookies colored with matcha powder or the jewel toned Thumbprints would make a striking impression on your friends. I enjoyed reading the interesting blurb that the author includes with each recipe to explain a little more about it. I also appreciated the handy conversion chart on the back cover that compares American, Imperial and Metric measurements. All in all, The Cookiepedia is an excellent addition to your cookbook shelf!

    1 out of 1 people found this review helpful.

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  • Posted February 27, 2013

    This is a very good cookbook. The overall product is very pleasi

    This is a very good cookbook. The overall product is very pleasing, from its size and shape to the quality of the paper and printing, the fonts, drawing and photography styling, merit alone a mention for their quality. They do introduce the reader to a world of homey pleasures and whimsical tastes, and make this book a beautiful present for bakers and design enthusiasts alike.

    The quality of the writing and recipes is remarkably good too. The baking process is always clear and explained in detail, as well as little tips to avoid disasters and basic troubleshooting, and there's also a very handy table of equivalences, a glossary of technical terms and a list of essential equipment. It's all written in a very friendly tone but there's serious knowledge behind it, and recipe instructions show there's a deep understanding of ingredients and their combinations.

    This book got the seal of approval when I shared a few of its cookies with an elderly know-it-all relative and she asked for the secret ingredient, which shows the flavors are subtly complex and very well achieved (they were the animal and the crinkles, btw).

    The recipes contained cover both the simple and complex (and challenging!) in terms of making and in terms of taste, from pedestrian snickerdoodles to high brow macarons, from incredibly sweet alfajores to intriguing salt and pepper cookies. They have an interesting categorization, though about 90% of the cookies perfectly fit in the "Buttery" section. The only cookie I can think of that's not included is the Anzac biscuit, though my copy does (I wrote it in one of the "Notes" pages), and nothing with yeast is covered, I think, but it's alright.

    While it's not exactly a book geared toward a young audience I think most of the recipes contained can be made by children with minimum adult supervision, and many of the recipes are great for crowds of children - the thumbprints were a success at my daughter's school.

    I believe this book would be better if it explained how to achieve similar results with less equipment, particularly without a food processor. I think it should also take a page or two to explain basic ingredients as flour, butter and oatmeal, because these days there are so many varieties to choose from and it's good to know how to choose or what to do with what one has. It should also suggest more ingredient substitutions, as some are quite hard to find where I live (maple syrup, golden syrup, pecan nuts, matcha tea), and to make the recipes more friendly to people with food allergies or other dietary restrictions. I detected just two typos, and none were in the ingredient list so they don't matter. I think it would be a nice addition to have more information on icing and decoration.

    In spite of the last comments I think this is an excellent book and I wholeheartedly recommend it to any home baker. If you're looking for one definite cookie book, as a gift to yourself or someone else, for cooks young or old, newcomer or experienced, this could well be your choice, and it's one of the few American cookbooks I would love to see translated into Spanish.

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