Martha 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

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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.

About The Author

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...

Details & Specs

Title:Martha Stewart's Cookies: The Very Best Treats To Bake And To ShareFormat:PaperbackDimensions:352 pages, 9.12 × 7.35 × 0.92 inPublished:March 11, 2008Language:English

The following ISBNs are associated with this title:

ISBN - 10:0307394549

ISBN - 13:9780307394545

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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.