Sweet Maria's Cookie Jar: 100 Favorite, Essential Recipes for Everyone Who Loves Cookies

Sweet Maria's Cookie Jar: 100 Favorite, Essential Recipes for Everyone Who Loves Cookies

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by Maria Bruscino Sanchez
     
 

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For a sweet snack or a delectable dessert, Maria Bruscino Sanchez, baker and author of three previous cookbooks, offers this cookie collection of family recipes, popular bakery treats, classics, and variations on familiar favorites.

Cookies and cookie-lovers come in all shapes, sizes, and tastes, and this book has something for everyone, including… See more details below

Overview


For a sweet snack or a delectable dessert, Maria Bruscino Sanchez, baker and author of three previous cookbooks, offers this cookie collection of family recipes, popular bakery treats, classics, and variations on familiar favorites.

Cookies and cookie-lovers come in all shapes, sizes, and tastes, and this book has something for everyone, including Cappuccino Drops, Cheesecake Squares, Amaretto Biscotti, Chocolate Nutella Sandwiches, Italian Love Knots, classic Chocolate Chip, and a selection of low-fat, low-sugar, and gluten-free cookie recipes. Complete with information on ingredients, kitchen equipment, as well as baking tips and techniques, this collection of easy to make recipes is sure to produce tasty results.

Whether you like your cookies dropped, rolled, filled, piped, or fried, Sweet Maria's Cookie Jar has the recipe you're looking for, and more than a few you'll be thrilled to discover.


Editorial Reviews

Library Journal
Owner of Sweet Maria's Bakery in Waterbury, CT, Sanchez is the author of several previous cookbooks, including Sweet Maria's Italian Cookie Tray. Her latest is a collection of classic all-American, holiday, and international cookie recipes-some of which appeared in her earlier cookie book. There are other, bigger books that include most, if not all, of these recipes and many others as well, including Tish Boyle's The Good Cookie and Nick Malgieri's Cookies Unlimited. For larger baking collections.

Product Details

ISBN-13:
9781429941556
Publisher:
St. Martin's Press
Publication date:
10/25/2002
Sold by:
Macmillan
Format:
NOOK Book
Pages:
176
Sales rank:
1,245,246
File size:
1 MB

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Read an Excerpt

Sweet Maria's Cookie Jar

100 Favorite, Essential Recipes for Everyone Who Loves Cookies


By Maria Bruscino Sanchez, Dorothy Rheinhardt

St. Martin's Press

Copyright © 2002 Maria Bruscino Sanchez
All rights reserved.
ISBN: 978-1-4299-4155-6



CHAPTER 1

ALL-AMERICAN COOKIES


The cookies in this chapter include perennial favorites such as chocolate chip and oatmeal raisin. You'll find classics as well as new variations. Considering that the United States is a melting pot, many different cultures influenced all of the food we now consider American, but somehow the results seem all our own.

From traditional toll house to oatmeal raisin, maple walnut, and peanut butter, these are the cookies we rely on for comfort. They're the perfect take-along treat for school lunches, picnics, and tailgate parties.


CHOCOLATE CHIP COOKIES

This classic cookie recipe just can't be beat. It's the perfect combination of butter and chocolate; the ultimate comfort food. I like them chewy, slightly undercooked. If you prefer crunchy cookies, bake 3 to 5 minutes longer.

If we ever overbake a batch of these cookies — or burn them — my cousin Steve is very happy. He loves his Chocolate Chip Cookies burnt.

½ POUND BUTTER, SOFTENED
¾ CUP SUGAR
¾ CUP BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
2 EGGS
2¼ CUPS FLOUR
1 TEASPOON BAKING SODA
½ TEASPOON SALT
2½ CUPS CHOCOLATE CHIPS
1 CUP WALNUTS, COARSELY CHOPPED (OPTIONAL)


1. Preheat oven to 350ºF.

2. In an electric mixer, on medium speed, cream the butter, sugar, and brown sugar until light. Add vanilla and eggs. Mix until well blended.

3. On low speed, add flour, baking soda, and salt. Mix just until blended.

4. Stir in chocolate chips and nuts.

5. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing cookies 2 inches apart.

6. Bake 10 to 12 minutes or until lightly browned.

7. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool on wire racks. Store cookies in an airtight container.

YIELD: 50 COOKIES


VARIATION: WHITE CHOCOLATE CHIP COOKIES

This is a nice variation on the traditional toll house cookie. Substitute white chocolate chips for semisweet chocolate chips.


VARIATION: LARGE COOKIES

Many people love a "mall-size" cookie. You can easily make them at home and use them to make ice cream sandwiches. Use an ice cream scoop to spoon dough onto a parchment-lined cookie sheet. Gently press the top of the cookie to flatten. Bake 12 to 15 minutes, or until lightly browned.


YIELD: 20 COOKIES


"BIRTHDAY CAKE" COOKIES

SOME PEOPLE LIKE TO DECORATE A COOKIE AS IF IT WERE A BIRTHDAY CAKE. THE BEST TYPE OF COOKIE FOR THIS TREAT IS A CHOCOLATE CHIP OR OATMEAL COOKIE. TO MAKE AN 8-INCH ROUND COOKIE, PLACE AN 8- INCH CAKE PAN ONTO A PARCHMENT-LINED COOKIE SHEET. TRACE THE OUTSIDE OF THE PAN WITH A PENCIL. TURN THE PARCHMENT OVER SO THAT THE PENCIL MARKS ARE ON THE UNDERSIDE. SCOOP COOKIE DOUGH INTO THE CIRCLE AND GENTLY PRESS TO FILL IN CIRCLE EVENLY WITH THE DOUGH. BAKE COOKIE UNTIL LIGHTLY BROWNED. YOU WILL NEED TO BAKE THIS A BIT LONGER THAN SMALLER COOKIES. LET COOKIE COOL COMPLETELY ON PARCHMENT PAPER. WHEN COOL, SLIP A DOILY- LINED CORRUGATED CAKE CIRCLE UNDER THE COOKIE. THIS WILL HELP TO SUPPORT THE COOKIE AND MAKES A NICE PRESENTATION. USE BUTTERCREAM FROSTING OR ROYAL ICING TO PIPE BORDERS AND WRITING ON COOKIE. CUT INTO WEDGES AND SERVE.


CHOCOLATE CHIP ICE CREAM SANDWICHES

These treats are the classic combination of chocolate chip cookies and vanilla ice cream. Be sure to work quickly so that your ice cream doesn't melt.


20 LARGE (4-INCH-DIAMETER)

CHOCOLATE CHIP COOKIES (SEE VARIATION, PREVIOUS RECIPE) ONE-HALF GALLON VANILLA ICE CREAM NUTS AND SPRINKLES (OPTIONAL)


1. Slightly soften ice cream in refrigerator. Place 1½ heaping scoops of ice cream onto the bottom of a cookie. Using a spatula, gently smooth ice cream to the edges of cookie. Press bottom of another cookie on top to form sandwich. Roll edges in nuts or sprinkles, if desired. Repeat until all cookies are filled.

2. Place sandwiches onto a plate or cookie sheet. Place in the freezer to harden. When firm, wrap each sandwich in plastic wrap or a cellophane bag. Store sandwiches individually wrapped in the freezer.

YIELD: 10 SANDWICHES


ICE CREAM SANDWICHES COOKIES THAT HAVE A FLAT SIDE ARE THE BEST TO MAKE SANDWICHES. HERE ARE A FEW OF MY FAVORITES:

COOKIE : CHOCOLATE NUTELLA COOKIE FILLINGS : PISTACHIO ICE CREAM, COFFEE ICE CREAM, MINT CHOCOLATE- CHIP ICE CREAM, PEANUT BUTTER OR RASPBERRY JAM COOKIE: GINGERBREAD FILLING: CINNAMON OR EGGNOG ICE CREAM COOKIE: PEANUT BUTTER FORK COOKIES FILLING: CHOCOLATE ICE CREAM, CHOCOLATE-CHIP ICE CREAM


OATMEAL CRUNCHIES

The finely chopped walnuts in this crunchy cookie make this an ideal treat.It's one of the first cookies I learned to bake and eat.

¼ POUND BUTTER, SOFTENED
½ CUP SUGAR
½ CUP BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
1 EGG
¾ CUP OATS
1 CUP FLOUR
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
PINCH OF SALT
¼ CUP CHOPPED WALNUTS
ADDITIONAL SUGAR FOR DIPPING


1. Preheat oven to 350ºF.

2. In an electric mixer on medium speed, cream butter, sugar, and brown sugar until light. Add vanilla and egg. Mix until well blended.

3. On low speed, add oats, flour, baking powder, baking soda, and salt; Mix just until blended. Stir in walnuts.

4. Roll dough into 1-inch balls. Dip tops into additional sugar. Place onto a parchment-lined cookie sheet, spacing cookies 2 inches apart.

5. Bake 10 to 12 minutes or until light brown.

6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool cookies on wire rack. Store cookies in an airtight container.

YIELD: 36 COOKIES


OATMEAL RAISIN

This hearty cookie is a dig-your-teeth-into kind of cookie. A chewy combination of butter, brown sugar, oats, and raisins, they're good for you, too.

½ POUND BUTTER, SOFTENED
1 CUP BROWN SUGAR
½ CUP SUGAR
1 TEASPOON VANILLA EXTRACT
2 EGGS
1½ CUPS FLOUR
½ TEASPOON SALT
1 TEASPOON BAKING POWDER
2 CUPS OATS
1 CUP RAISINS


1. Preheat oven to 350ºF.

2. In an electric mixer, cream butter, brown sugar, and sugar until light. Add vanilla and eggs. Mix until well blended. On low speed, add flour, salt, and baking powder. Add oats and raisins. Mix just until blended.

3. Drop cookies from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.

4. Bake 12 to 15 minutes or until lightly browned.

5. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies in an airtight container.

YIELD: 50 COOKIES


CHOCOLATE CHOCOLATE CHIP COOKIES

These double chocolate treats are the perfect treat for chocolate lovers everywhere. They're great to enjoy on their own or sandwiched together with your favorite ice cream. For a variation, you can substitute white chocolate chips instead of chocolate chips, for a white polka-dot cookie.

2½ STICKS BUTTER, SOFTENED
1½ CUPS SUGAR
2 EGGS
2 CUPS FLOUR
¾ CUP COCOA
½ TEASPOON BAKING SODA
½ TEASPOON SALT
2 CUPS CHOCOLATE CHIPS


1. Preheat oven to 350ºF.

2. In an electric mixer, cream butter and sugar until light. Add eggs. Mix well. On low speed, add flour, cocoa, baking soda, and salt. Mix just until blended.

3. Stir in chocolate chips.

4. Drop from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.

5. Bake 12 to 15 minutes, or until firm. Remove cookie sheet from the oven. Cool cookies completely on parchment paper. Store in an airtight container.

YIELD: 60 COOKIES


PEANUT BUTTER FORK COOKIES

Peanut butter is one of my favorite cookie ingredients. You can use either chunky or smooth, depending on whether you want a bit of crunch. They're called fork cookies because of how you make the crisscross design on top.

½ POUND BUTTER, SOFTENED
1 CUP BROWN SUGAR
½ CUP SUGAR
2 EGGS
1½ CUPS CHUNKY PEANUT BUTTER
2 CUPS FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA


1. In an electric mixer, cream butter, brown sugar, and sugar until light. Add eggs and peanut butter. Mix until well blended.

2. On low speed, add flour, baking powder, and baking soda. Mix just until blended. Wrap dough in plastic wrap and refrigerate 4 to 5 hours or overnight.

3. Preheat oven to 375ºF.

4. Roll dough into 1-inch balls. Place on a parchment-lined cookie sheet, spacing each 2 inches apart. Using your fingers, slightly flatten the tops. Dip a fork into additional flour. Press fork into the top of the cookies in a crisscross manner.

5. Bake 12 to 15 minutes or until lightly browned.

6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies at room temperature in an airtight container.

YIELD: 50 COOKIES


MAGIC BARS

These rich, layered bars have had many names over the years, including seven-layer bars and congo bars. Whatever you call them, they're a delicious combination of chocolate, coconut, walnuts, and sweetened condensed milk. For easier cutting, chill pan in refrigerator after baking.

¼ POUND BUTTER, MELTED AND COOLED
1½ CUPS GRAHAM CRACKER CRUMBS
1 CUP WALNUTS, COARSELY CHOPPED

1 CUP CHOCOLATE CHIPS
1½ CUPS FLAKED COCONUT
14 OUNCES SWEETENED CONDENSED MILK


1. Preheat oven to 350ºF.

2. Place graham cracker crumbs in a small mixing bowl. Pour butter over crumbs. Mix well. Press into the bottom of an ungreased 13 x 9-inch baking pan. Sprinkle nuts evenly over crumbs. Sprinkle chocolate chips over nuts. Sprinkle 1 cup of the coconut over the chocolate chips.

3. With a tablespoon, drizzle the sweetened condensed milk evenly over the coconut. Sprinkle top with remaining ½ cup of coconut.

4. Bake 25 to 30 minutes or until lightly browned.

5. Remove baking pan from the oven. Cool in pan on a wire cooling rack. When completely cool, cut into squares. Store cookies in an airtight container.

YIELD: 24 COOKIES


SNICKERDOODLES

Simple and delicious, these cookies are rolled in a mixture of cinnamon and sugar. Since I was a child, the name has always been a mystery. Be careful not to overbake them; they should be slightly chewy.

½ POUND BUTTER, SOFTENED
1½ CUPS SUGAR
2 EGGS
2½ CUPS FLOUR
1 TEASPOON BAKING SODA
½ TEASPOON SALT
TOPPING:
4 TABLESPOONS SUGAR
2 TEASPOONS CINNAMON


1. Preheat oven to 350ºF.

2. In an electric mixer, cream butter and sugar until light. Add eggs. Mix until well blended.

3. On low speed, add flour, baking soda, and salt. Mix just until blended.

4. In a small bowl, combine 4 tablespoons sugar and cinnamon.

5. Roll dough into 1-inch balls. Roll balls in cinnamon and sugar mixture. Place onto a parchment-lined cookie sheet, spacing each cookie 2 inches apart.

6. Bake 10 to 12 minutes or until firm.

7. Remove cookie sheet from the oven. Cool cookies completely on parchment. Store cookies in an airtight container.

YIELD: 48 COOKIES


BUTTERSCOTCH DROPS

These flavorful little drop cookies are sure to satisfy your sweet tooth. They're loaded with butterscotch drops, one of my mom's favorite ingredients.

¼ POUND BUTTER, SOFTENED
1 CUP BROWN SUGAR
2 EGGS
1 TEASPOON VANILLA EXTRACT
1½ CUPS FLOUR
2 TEASPOONS BAKING POWDER
¼ TEASPOON SALT
1½ CUPS BUTTERSCOTCH CHIPS


1. Preheat oven to 350ºF.

2. In an electric mixer, cream butter and brown sugar until light. Add eggs and vanilla. Mix until well blended.

3. On low speed, add flour, baking powder, and salt. Mix just until blended. Stir in butterscotch chips.

4. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.

5. Bake 10 to 12 minutes or until golden.

6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely. Store cookies in an airtight container at room temperature.

YIELD: 36 COOKIES


MAPLE WALNUT DROPS

These moist and nutty drop cookies are the perfect autumn treat. Serve them plain or with the sweet maple icing.

1½ STICKS BUTTER, SOFTENED
½ CUP SUGAR
½ CUP BROWN SUGAR
2 TEASPOONS MAPLE EXTRACT
¾ CUP APPLESAUCE
1 EGG
2 CUPS FLOUR
½ TEASPOON BAKING SODA
½ TEASPOON SALT
1½ CUPS WALNUTS, COARSELY CHOPPED


1. Preheat oven to 350ºF.

2. In an electric mixer, cream butter, sugar, and brown sugar until light. Add maple extract, applesauce, and egg. Mix until well blended.

3. On low speed, add flour, baking soda, and salt. Mix just until blended. Stir in walnuts. Dough will be soft and slightly sticky.

4. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.

5. Bake 10 to 12 minutes or until edges are lightly browned and tops are firm.

6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely.

7. Serve plain or frost with maple confectioners' icing (see page 25).

YIELD: 50 COOKIES


MAPLE CONFECTIONERS' ICING

3 CUPS CONFECTIONERS' SUGAR
3 TEASPOONS MAPLE EXTRACT
¼ CUP WATER


In an electric mixer, combine all ingredients. Mix until well blended and smooth. Using a metal spatula, frost the tops of the cookies. Place cookies on wire cooling rack, with parchment paper underneath to catch any excess frosting. Dry completely.


CRUNCHY VS. CHEWY

FOR MANY DROP COOKIES, YOU HAVE THE OPTION OF BAKING CHEWY COOKIES OR CRISPY COOKIES. FOR CHEWY COOKIES, SLIGHTLY UNDER- COOK; FOR CRISPY COOKIES, SLIGHTLY OVERCOOK. WHICH IS BETTER? THIS HAS BEEN A CONTINUOUS SOURCE OF DEBATE FOR EVERYONE AT SWEET MARIA'S. IT IS REALLY A PERSONAL CHOICE, BUT I MUST SAY THAT I LOVE CHEWY CHOCOLATE CHIP COOKIES.


PEANUT BUTTER KISS COOKIES

Proudly topped with a chocolate kiss, these cookies are my friend and accountant Lori's favorite. I'm always sure to make her a batch for her birthday — and for tax season! Just be sure to press the kisses in while the cookies are still warm.

¼ POUND BUTTER, SOFTENED
½ CUP SUGAR
½ CUP BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
1 EGG
½ CUP PEANUT BUTTER
1½ CUPS FLOUR
1 TEASPOON BAKING SODA
½ TEASPOON SALT
ADDITIONAL SUGAR
30 CHOCOLATE KISS CANDIES


1. Preheat oven to 350ºF.

2. In an electric mixer, on medium speed, cream the butter, sugar, and brown sugar until light. Add vanilla, egg, and peanut butter. Mix until well blended.

3. On low speed, add flour, baking soda, and salt. Mix just until blended.

4. Roll dough into 1-inch balls. Roll in additional sugar. Place on a parchment- lined cookie sheet, spacing each cookie 2 inches apart.

5. Bake 12 to 15 minutes, or until golden.

6. Remove cookie sheet from the oven. While cookies are hot, press bottom of chocolate kiss into cookie. Using a metal spatula, remove cookies from cookie sheet and place on a wire cooling rack. Cool completely. Be sure chocolate kiss is firmly set before storage. Store cookies in an airtight container at room temperature.

YIELD: 30 COOKIES


PINA COLADA COOKIES

Enjoy a taste of the tropics with these cookies. They're a moist combination of pineapple, rum, coconut, and macadamia nuts.

¼ POUND BUTTER, SOFTENED
1 CUP SUGAR
2 EGGS
2 TABLESPOONS RUM
2 CUPS FLOUR
¼ TEASPOON BAKING SODA
¼ TEASPOON SALT
½ CUP CRUSHED PINEAPPLE, DRAINED
2/3 CUP FLAKED COCONUT
1 CUP MACADAMIA NUTS, COARSELY CHOPPED
CONFECTIONERS' SUGAR FOR
DUSTING


1. Preheat oven to 350ºF.

2. In an electric mixer, on medium speed, cream butter and sugar until light. Add eggs and rum. Mix well.

3. On low speed, add flour, baking soda, and salt. Mix just until blended. Stir in pineapple, coconut, and macadamia nuts.

4. Drop dough from a teaspoon onto a parchment-lined cookie sheet, spacing each 2 inches apart.

5. Bake 10 to 12 minutes or until lightly browned.

6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.

7. Dust with confectioners' sugar. Store cookies in an airtight container.

YIELD: 50 COOKIES


(Continues...)

Excerpted from Sweet Maria's Cookie Jar by Maria Bruscino Sanchez, Dorothy Rheinhardt. Copyright © 2002 Maria Bruscino Sanchez. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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