Martha Stewart's Cookies: The Very Best Treats To Bake And To Share by Martha Stewart Living MagazineMartha Stewart's Cookies: The Very Best Treats To Bake And To Share by Martha Stewart Living Magazine

Martha Stewart's Cookies: The Very Best Treats To Bake And To Share

byMartha Stewart Living Magazine

Paperback | March 11, 2008

Pricing and Purchase Info

$22.21 online 
$35.00 list price save 36%
Earn 111 plum® points
Quantity:

In stock online

Ships free on orders over $25

Available in stores

about

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 to make the perfect cookie for any occasion.

Cookies are the treat that never disappoint, 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. Martha Stewart's Cookies feature recipes for perennial pleasers like traditional chocolate chip and oatmeal raisin, as well as 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.
For more than twenty years, the food editors and chefs in the kitchens of MARTHA STEWART LIVING have been producing bestselling cookbooks, including Meatless, Everyday Food: Light, Power Foods, and Martha Stewart’s Cooking School.MARTHA STEWART is America’s most trusted lifestyle expert and teacher and the author of more than 80 book...
Loading
Title:Martha Stewart's Cookies: The Very Best Treats To Bake And To ShareFormat:PaperbackDimensions:352 pages, 9.13 × 7.4 × 0.94 inPublished:March 11, 2008Language:English

The following ISBNs are associated with this title:

ISBN - 10:0307394549

ISBN - 13:9780307394545

Look for similar items by category:

Top 10 Fiction Books

Reviews

Rated 4 out of 5 by from Yummmm So happy, my kids love the baking
Date published: 2017-11-16
Rated 4 out of 5 by from Love this Recipes are easy to follow and ingredients can be found in any supermarket.
Date published: 2017-09-11
Rated 4 out of 5 by from Cookies for All Occasions This book contains more types of cookies than I'd ever heard of. Still working my way through the recipes that range from simple to sophisticated. Yummy!
Date published: 2017-05-17
Rated 4 out of 5 by from little effort but big rewards most of the cookies are straight forward to make, a standmixer is not essential but highly recommended. Each of the cookies featured is shown in full colour so you know what the end product should look like. Had a lot of fun teaching my niece and nephew how to make cookies with this.
Date published: 2017-03-02
Rated 5 out of 5 by from Great book to buy Received this book for Christmas! I love all the different types of cookies that she put together! #plumreview
Date published: 2017-01-16
Rated 5 out of 5 by from Great cookie recipe book Love this recipe book. The cookies are catergozies by soft and chewy etc
Date published: 2017-01-02
Rated 4 out of 5 by from Excellent Cookie Book The only reason I am not giving this book 5 stars is because I had issues with the recipe for lemon cookies. Otherwise, every other cookie I have made has turned out as promised. The recipes are easy to follow. There are recipes for all levels of bakers, from beginner to pro.
Date published: 2016-12-02
Rated 5 out of 5 by from great recipes love this book and realy appreciate the photo cookie legend at the beginning of the book!
Date published: 2016-11-08
Rated 5 out of 5 by from Love this! I've had this book for awhile now and just love it! I've made quite a few cookies out of it and some of the bars and everything has always turned out great! This book has a good variety of cookies - some super simple and basic and some that are for the more advanced baker. It also has some recipes for brownies and other bars. When I'm looking for a new cookie to make this is my go to source!
Date published: 2013-12-18
Rated 4 out of 5 by from Works every time I liked to have this book in my mobile. So I can take it with me everywhere. The recipes work every time. Really good.
Date published: 2013-03-12
Rated 3 out of 5 by from Pretty good I thought that this book was really good. The instructions are easy to undarstand and there are some pretty good recipes.
Date published: 2011-06-15
Rated 1 out of 5 by from Not a Martha Fan I got this book a while ago because I love to bake, especially cookies. So I thought this book would be the mother load for someone like me. I have tried a few recipes in this book, and so far I am not impressed. I have actually made a decision that I am not a fan of Martha Stewart's recipes. And some of the cookies look a little too artful for someone who is not a professional baker. Even recipes that I have tried from her website are duds for me. I did like the tips that she has at the back of the book for tools and techniques like how to shape different types of cookie dough and the different tools that can be used. And trooper that I am, I will probably try more recipes from this book.
Date published: 2010-02-18
Rated 5 out of 5 by from great recipes This book is a great collection of recipes broken down into categories such as "light and crisp", "chunky and nutty", "soft and chewy", etc. Most of the recipes use everyday ingredients and are easy to follow. There are also plenty of glossy, tantalizing pictures to inspire you. Martha lives up to her reputation for quality recipes and publications with this book. My only issue with this book is that many of the recipes are repeats (exact same recipes) as the ones in her Christmas special cookie magazine publication. I would highly recommend this book if you have not previously purchased any cookie magazines by Martha. If you have, you probably already have these recipes.
Date published: 2009-04-01
Rated 5 out of 5 by from Terrific i was more than happy with this book. There's pictures of every cookie and bar, the recipes are easy and I especially like the intro to each cookie. How it was developed, where it came from, etc. i highly recommend this book.
Date published: 2008-06-17

Read from the Book

Rum Raisin Shortbread *Makes about 4 1/2 dozen* This crumbly shortbread is studded with dried currants, which are tinyraisins 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 roomtemperature overnight. Drain; reserving 2 tablespoons rum. 2. Put butter, confectioners' sugar, and zest in the bowl of an electricmixer fitted with the paddle attachment. Beat until creamy and smooth,about 2 minutes. Add vanilla and reserved rum. Beat well, scraping downthe 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 indiameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days). 3. Preheat oven to 325°F. Remove dough from parchment; slice into1/4-inch-thick rounds. Place on parchment paper-lined baking sheets,spacing about 1 inch apart. Bake until pale golden, about 20 minutes,rotating sheets halfway through. Transfer to wire racks to coolcompletely. Cookies can be stored in airtight containers at roomtemperature up to 1 week.