"A 'honey' of a collection of old and new secrets for shaping edible-art cookies -- with less effort and more success. Will do much to keep this tradition alive!" -- Gene Wilson, HOBI Cookie Molds
"Well done! . . . An impressive book for all of us to treasure." -- Kyna Campbell, MyCookieMold.com
"A comprehensive guide with a selection of recipes along with detailed, step-by-step instructions. If you don't have a treasured family recipe for molded cookies and want to experience their beauty, you won't go wrong with this book." -- Connie Meisinger, House on the Hill Cookie Molds
"Excellent, spare-no-detail primer, ideal for cookie bakers of all skill and experience levels." -- Midwest Book Review, Nov. 2010
"A wonderful book not only for the seasoned baker but for the beginner also." -- Miss Lynn's Books & More, May 20, 2011
"Like other well done works of art, a good molded cookie starts with a flawless canvas (the dough), a first-rate design (the mold), and a teacher who is a master of the craft (Anne L. Watson). Watson as a teacher is phenomenal, and her groundbreaking book is the reason why. [Her] recipes for springerle, speculaas, lebkuchen, shortbread, and more are tasty, detailed, and meticulous." -- Sue Ade, Bluffton Today, Oct. 5, 2011
"Revolutionizes the springerle world. . . . There's no muss and fuss. Combine ingredients, chill, knead, roll, press, cut, bake. One hour." -- Patrice Romzick, Springerle Joy
"Finally, a book has been written that explains and shows how to use all types of cookie molds, stamps, and springerle rolling pins and molds correctly, along with recipes that actually taste good . . . Watson's book takes the guessing out of making beautiful cookies with molds and gives excellent step-by-step instructions that actually work . . . Every recipe I've personally tried has worked out perfectly, and it has been difficult to actually break down and let friends and family devour them because they are so pretty." -- Karen Hancock, Bella Online
FULL REVIEW -- KIRKUS REVIEWS, June 16, 2015
A tasty treat of practical cookie making, historical cookie-mold information, and a wide range of recipes, all served with appetizing sides of baking history and great photographs.
Watson (Island Women Trilogy, 2015, etc.) adds to her collection of how-to books on soap and lotion making with a colorful collection of recipes, decorative cookie lore, and clear, practical advice for bakers of all levels. Starting with honest descriptions of her own failures -- some cookies were "flattened into unrecognizable blobs" -- she provides historical context for molded cookies of all types, along with her secret ingredient to ease the unmolding process and produce exquisite treats. Few cooks will be able to resist her enthusiastic and encouraging call to kitchen action: "You'll have to experiment a bit, but don't let that daunt you. Remember, when you experiment, you may not get cookies you like -- but the one thing you're sure to get is information, and that's always helpful!" But Watson's book has appeal outside the kitchen; she weaves in a Saint Nicholas story and a detailed cookie-making lesson with style. Also helpfully included is a FAQ section and extensive resources for purchasing molds or learning more. A "historic preservation architecture consultant" by trade, Watson is organized, thorough, and undeniably readable. Her guide is also surprisingly entertaining. While relating her first attempt at molding, she says, "Since my reason for buying the mold in the first place was the making of beautiful Saint Nicholas cookies, I was very disappointed. For all I knew, so was Saint Nicholas." Shepard, her husband, provides dozens of clearly labeled photos for mouthwatering visual inspiration.
Engaging, precise baking guide that will have readers heading for the kitchen with enthusiasm and confidence.
