Format: Trade Paperback
Dimensions: 352 pages, 9.12 × 7.35 × 0.92 in
Published: March 11, 2008
The following ISBNs are associated with this title:
ISBN - 10: 0307394549
ISBN - 13: 9780307394545
About the Book
In addition to easy-to-follow recipes and full-color photographs, this collection is replete with tips and techniques for baking and embellishing, storage suggestions, and gift packaging ideas.
Read from the Book
Rum Raisin Shortbread *Makes about 4 1/2 dozen* This crumbly shortbread is studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you''ll need to plan your craving a day in advance. * 1/2 cup dark rum * 1 cup currants * 1 cup (2 sticks) unsalted butter, room temperature * 3/4 cup confectioners'' sugar * 1/2 teaspoon finely grated orange zest * 1 teaspoon pure vanilla extract * 1 1/2 cups all-purpose flour * 3/4 cup finely shredded unsweetened coconut * 1 teaspoon coarse salt 1. Combine rum and currants in an airtight container; let sit at room temperature overnight. Drain; reserving 2 tablespoons rum. 2. Put butter, confectioners'' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy and smooth, about 2 minutes. Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. Divide dough in half and form each into a log about 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days). 3. Preheat oven to 325°F. Remove dough from parchment; slice into 1/4-inch-thick rounds. Place on parchment paper-lined
From the Publisher
A perfect Mother’s Day gift!
Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper– or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.
Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).
Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.
From the Jacket
The ultimate Martha Stewart recipe collection. All the recipes from Martha''s original books--more than 1,400 in all--have been gathered into one convenient reference book for everyday use in the kitchen.
About the Author
MARTHA STEWART LIVING magazine was first published in 1990. Since then, more than two dozen books have been published by the magazine’s editors. MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television show.