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One of America's most talented bakers, Nick Malgieri presents an unparalleled collection of everyone's favorite treat: cookies. With more than four hundred recipes from around the world, Cookies Unlimited is one book that truly lives up to its name, offering delectable cookies both familiar and unusual, American and foreign, easy and elaborate. Malgieri's bar cookies, drop cookies, refrigerator cookies, piped cookies, biscotti , fried cookies, and sandwich cookies are just some of the many temptations in this comprehensive treasury.
More than a recipe book, Cookies Unlimited is an indispensable teaching tool, guiding the home baker through every step in the cookiemaking process. Malgieri clearly and carefully describes fundamental techniques as well as advanced baking skills; from whipping up simple chocolate chip refrigerator cookies to piping perfect meringues to building a stunning gingerbread house, every technique is explained. Each chapter includes both easy cookies and elaborate ones, ensuring that bakers of all experience levels will find Cookies Unlimited useful and accessible. Malgieri's recipes are flawless, his stories and tips are enlightening, and the results are spectacular.
Beautifully illustrated with four-color photographs and instructional line drawings, Cookies Unlimited is an inspiring resource for every baker and cookie lover. Whether you are baking for the holidays, filling the family cookie jar, or even trying your hand at making cookies for the first time, this is the only book you'll ever need. There are few things in life better than home-baked cookies, so indulge and enjoy!
|Product dimensions:||8.00(w) x 9.12(h) x 1.02(d)|
About the Author
Nick Malgieri is the author of seven books, including A Baker's Tour, Perfect Cakes, Chocolate, and the James Beard Award–winning How to Bake. He is director of the baking program at the Institute of Culinary Education in New York City. His website, www.nickmalgieri .com, includes a schedule of his guest teacher appearances across the country.
Read an Excerpt
Honey Pecan Squares
Makes one 9 x 13 x 2-inch pan, about twenty-four 2-inch squares
This is a rich and easy recipe given to me by Jayne Sutton of Darien, Connecticut. I'm proud to say that Jayne has been coming to my classes for more than 20 years, recently bringing her daughter Leslie, too.
Cookie Dough 2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter
2 large eggs
Filling 12 tablespoons (1 1/2 sticks) unsalted butter 3/4 cup light brown sugar, firmly packed 3 tablespoons dark honey Pinch salt 2 tablespoons heavy whipping cream 3 cups pecan halves or a mixture of halves and pieces
One 9 x 13 x 2-inch pan, buttered and lined with buttered parchment or foil
1. For the dough, combine the flour, granulated sugar, salt, and baking powder in the bowl of a food processor and pulse several times to mix. Cut the butter into about sixteen pieces and add to the work bowl. Continue pulsing until the butter is finely worked into the dough and the mixture is a fine powder again. Add the eggs; continue pulsing until the dough forms a ball.
2. Place the dough on a floured surface. Roll into a roughly 9 X 13-inch rectangle. Fold the dough in half (to make it easier to handle) and transfer it to the prepared pan. Unfold the dough and press it out evenly over the bottom of the pan. Use the back of a spoon to smooth it if necessary. With your fingertips, press the dough about an inch up the sides of the pan all the way around. Chill thedough while you prepare the filling.
3. Set a rack in the middle level of the oven and preheat to 350 degrees.
4. For the filling, combine the butter, brown sugar, honey, and salt in a medium saucepan and bring to a simmer, stirring occasionally with a metal spoon. Pour in the cream and allow the mixture to boil up once. Remove from the heat and stir in the pecans. Let cool for about 15 minutes, then pour over the chilled crust. With the point of a spoon, spread the pecans evenly over the dough. Bake for about 25 to 30 minutes, or until the pastry is baked through and the filling is bubbling.
5. Place on a rack until completely cooled.
6. Transfer the pastry to a cutting board and slide a long knife or spatula under it to loosen the paper or foil, then pull it away. Trim the edges, use a ruler to mark, then cut the pastry into 2-inch squares.
7. For up to several days, store the squares in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
Loaded with Chips Chocolate Chip Cookies
Makes about 35 cookies
I used to make these so often that now, when I taste chocolate chip cookies without double the amount of chips to the amount of batter, I'm disappointed. For a standard chocolate chip cookie, halve the weight of the chips.
1 1/4 cups all-purpose flour1/2 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups (one 12-ounce bag) semisweet chocolate chips
3 ounces (about 3/4 cup) coarsely chopped walnut or pecan pieces, optional
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil
1. Set the racks in the upper and lower thirds of the oven and preheat to 375 degrees.
2. In a bowl, combine the flour, salt, and baking soda; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined, then beat in the egg and vanilla, beating until smooth. Don't overbeat.
4. Remove the bowl from the mixer and with a large rubber spatula stir in the flour mixture. Stir in the chips and the optional nuts.
5. Drop teaspoonfuls of the dough 2 or 3 inches apart on the prepared pans.
6. Bake the cookies for 12 to 15 minutes, or until they are deep gold and firm.
7. Slide the papers off the pans onto racks.
8. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Chocolate Chunk Cookies: Instead of chocolate chips, use 12 ounces of dark, milk, or white chocolate, cut into 1/4-inch pieces. Or try combining two kinds of chips or chunks in the same batch of cookies.Cookies Unlimited. Copyright © by Nick Malgieri. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Table of Contents
|A Short History of Cookies||xii|
|Selected Recipe Index||337||(2)|
Most Helpful Customer Reviews
The book is divided into clear sections which makes it easy to flip through as you look through recipes. It's wide enough that it lays open without help on the counter, which is wonderfully helpful. The directions are clear. I do find it annoying that he assumes everyone owns a stand mixer with lots of fancy attachments.I tried 4 recipes:Banana Walnut Squares - I used an extra mashed banana instead of the apricot jam. I found them kind of bland, but the banana kept them soft and moist for days and we happily ate them all. I really like his method for lining the pan, easing the entire cake out, then cutting the squares carefully.Sour Cream Cinnamon Drops - easy, simple, wonderful cakey texture - boring boring flavor. Recipe makes at least twice as much cinnamon sugar as needed. I'll be keeping this recipe.Dark Chocolate Sables - the dough went together nicely, and tasted good - but it all fell apart when I baked them. The texture was crumbly and dry, the flavor was barely chocolately. Sort of a sadder version of store brand chocolate graham crackers. Threw these away.Ginger Snaps - Good flavor balance of the ginger and molasses. Cookies spread thinner than I expected. the recipe says bake 15-20 minutes. I pulled the first batch out at 10 and half were burned (if it were my oven, then the other 3 recipes would have gotten it too, right?) The pan that got baked for 7 minutes came out great. This may be partly an altitude thing - but that's a really big adjustment. Expect to make the time-adjusted recipe again.
This is the fifth Cookie Cook Book I have purchased this year. This one is very comprehensive. If you like to bake you will enjoy this book. There are tons of different types of cookie recipes to chose from. One thing I like about this book is that the recipes are sectioned by type, meaning "Rolled", "Dropped", "Sliced" etc...There are lots of pictures and at the beginning of the book there is a synopsis about baking in general, the ingredients you buy and use and the bakeware you use. The recipes range from quick & easy to time consuming. I recommend this cook book if you like to bake cookies.
The Loaded with Chocolate Chip Cookies and Fancy Jumbles are a favorite of all my friends. I bake them in our dorm kitchen oven and hand them out randomly. Everyone who sees me coming with the plate gets really excited.
There is a fantastic number of choices in this book, and the recipes are easy to follow, he has definitely done his homework. The Shortbread Cookie recipe in the book is the first one I tried because they're one of my favorites. After trying many other Shortbread recipes this is the only one that works! Some of the recipes contained in the book seem common but don't be fooled. Every recipe I've tried has been better than any other one I have and I have lots. My only complaint is you have to go looking for pictures of the cookies, and not all the recipes have pictures. This of course is the main problem with all cook books, there are rarely enough pictures. If you like to bake cookies this is a must, if you like to eat cookies buy it and give it to someone who'll bake them for you. The only problem will be which cookie to bake first!
Every recipe I've tried out of this book has come out wonderfully. I can't get through the holidays without it. The recipes are straightforward and easy to follow, and the book is full of pictures that make you want to try each and every cookie, brownie, and bar there's a recipe for.