Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Baker's Dozen

Cookie Cookbook

Recommended Posts

I would like your opinion on Cookie Cookbooks. I'm looking to buy a few and would like your input.

Nancy Baggett's cookie cookbook is very good. I've cooked from it with good success.

Share this post


Link to post
Share on other sites

Sweet Maria's (Maria Bruscino Sanchez) Cookie Jar and Sweet Maria's Italian Cookie Tray -- everything I've tried has been wonderful!

Some of the Better Homes & Gardens and Williams-Sonoma books on cookies are very good as well, but my heart is with Maria...

Share this post


Link to post
Share on other sites

I can't believe that no one has mentioned Maida Heatter yet. She has several books of cookies that are out of print and a newer one that has a bunch of the recipes from her older books. If you can find the out of print ones, I'd recommend buying those. There's a thread about her books here.

Share this post


Link to post
Share on other sites

Anyone interested in cookies would do well to peruse this blog:

Cookie Madness

I think it's the definitive spot for cookies on the web.

And maybe in the entire universe. :wub:


Edited by Jaymes (log)

Share this post


Link to post
Share on other sites
I would like your opinion on Cookie Cookbooks. I'm looking to buy a few and would like your input.

Nancy Baggett's cookie cookbook is very good. I've cooked from it with good success.

I second Nancy Bagget. She did both The All-American Cookie Book and The International Cookie Cookbook - I have them both and always end up baking from them.

Share this post


Link to post
Share on other sites

Some of my all time favorites : The Good Cookie by Tish Boyle and Great Cookies by Carol Walter. Carol Walter is my new favorite baking author, delicious recipes, well written and fully realized. Not had one recipe that didn't act and taste as written. Also think that the Flo Braker book: Sweet Miniatures is good. I do not personally own the King Arthur Flour cookie book, but have heard rave reviews of that one as well.

Share this post


Link to post
Share on other sites

I have 1001 Cookies by Gregg R Gillespie that I have used several times. It has some fairly good recipes, alphabetical and broken down into bar, formed, dropped, rolled, etc.

Share this post


Link to post
Share on other sites

I have always had sucess with Great Cookies by Walter. I have made the Oatmeal Raisin, Chocolate Chip Oatmeal (with different addons of my on choosing such as dried cranberries, another with unsalted peanuts and chopped up mini reese's peanut butter cups), Peanut Butter balls, Peanut Jumbles, and my favorite: Walnut Orange Merinque Mounds

Another good book is Got Milk Cookie Book By Cullen. I have enjoyed the many variation of Chocolate chip cookies. Probably written for the begininng baker but I found the book useful.

Alice Medrich's Cookies and Brownies is out of print but a definite favorite. Using her recipe I finally made a White Chocolate Macadamia nut cookie I liked. My version was always greasy. tThe recipe in the book used pulverized oatmeal which took care of the greasiness problem. I also liked the Espresso swirl brownies, Robert's Chocolate chip cookies and New Classic Brownies using a technique called Steve's ritual. I made Oatmeal cookies out of the book and was in a hurry. So I accidently combined the Oatmeal cookie recipe and the Cashew Cookie recipe on the previous page. I made the best Oatmeal cookie I ever made. The cookies were crisp and caramelly with a yummy saltiness. They were ugly though. I took them to work and people fought over them! One coworker told me the next day she dreamed about them. I tried many times but could never duplicate them again.... :sad:

Share this post


Link to post
Share on other sites

I really like the King Arthur Flour Cookie Companion. It's a good resource in that it gives you tips, techniques, and also a whole lot of cookie recipes (the book is huge!). Also, the cookies turn out as described, which is always a good thing.

Share this post


Link to post
Share on other sites

I'm surprised no one's mentioned RLB's Rose's Christmas Cookies. I've had it for years; there's not a dud in it; and I couldn't get through December without it.

Share this post


Link to post
Share on other sites

You asked for book recommendations, but how about a cookie recipe website hosted by eGullet member and Pillsbury Bake-Off Grand Prize winner, Anna Ginsberg?

CookieMadness

She bakes cookies everyday and posts her favorites in her blog.

Share this post


Link to post
Share on other sites

I thought I'd posted on this topic previously, but I must have forgotten? :blink:

Betty Crockers Cooky Book has great recipes for all the time tested favorites.

My copy is a 1963 First Edition which contains, as a bonus, several dozen cookie recipes cut out of magazines by my Mother. :wub:

SB (has to remember to tape the cover back together one of these years :biggrin: )

Share this post


Link to post
Share on other sites

I have almost all of the books listed on this thread. I like the King Aurthor Flour Cookie Companion the best. I like Alice Medrich's cookies and brownies also.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By CCB
      I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
    • By KennethT
      Is there a discussion in the book about the purpose of adding ascorbic acid?  I just saw the contest #2 in which the recipe called for it.  I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid.  Does it act as a gluten relaxer?  Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
    • By quiet1
      We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them  ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
       
      I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
    • By Raamo
      HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
      *****
       
      Figured I don't need to dump all this into the contest thread - so I'll post here.  My journey to making my first MC loaf.
       
      Her's the poolish after >12 hours:

       
       
      Not pictured - water with yeast in it below the bread flour and poolish

       
      That went into the mixer and not long later I had a shaggy mass:
       

       
      That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
       
      Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
       

       
      Proofed it in the oven - I have a picture of that but it's just foggy window oven
       
      Then it went into the oven, here it is at max temp - 450 with steam turned on.
       

       
      Completed loaf:
       
      \
       
      And the crumb - this is awesome bread:

       
    • By gibbs
      I got my copy of Eleven Madison Park: The Next-Chapter earlier this year and have enjoyed reading through it several times. 
      As a result, I have been considering getting the version published in 2011 for Christmas, however, I am not sure if it is a duplicate of the recipe book included with the next chapter set. 
      So I am wondering if somebody has access to both if they would be able to advise me whether the recipes are duplicated between the two books.
  • Recently Browsing   0 members

    No registered users viewing this page.

×