Classic Cookies with Modern Twists: 100 Best Recipes for Old and New Favorites

by Ellen Jackson

Overview

Here are 100 recipes every cookie-lover will love, including modern twists on the classics for when you’re in the mood for something a little different. Who can resist a freshly baked cookie, still warm from the oven? Cookies are simple treats, easy to make, and perfect for almost any occasion, from an after-school snack to a thank-you gift, from bake sales to potlucks. For cookies that are delicious every time, look no further than recipes that have stood the test of time. This “best” collection includes classic favorites, like Snickerdoodles, buttery shortbread, and Peanut Blossoms, along with their modern twists, Cappuccino Snickerdoodles, Rosemary Chocolate Shortbread, and Peanut Butter and Jelly Blossoms.  These fresh takes on best-loved cookie jar classics will have you falling in love with your favorites all over again.

Product Details

ISBN-13:	9781632170170
Publisher:	Sasquatch Books
Publication date:	08/25/2015
Pages:	160
Product dimensions:	6.80(w) x 8.10(h) x 0.60(d)

About the Author

Ellen Jackson received her culinary training at the New England Culinary Institute before working for twelve years as a pastry chef in some of Portland's best restaurants. She is a cookbook author, food writer, food stylist, and recipe developer. She wrote The Chefs Collaborative Cookbook, is the co-author of The Grand Central Baking Book, and contributed to The Paley's Place Cookbook. Most recently, she is the author of The Lemon Cookbook.

Table of Contents

Introduction 1

Ingredient Basics 3

Scooped 9

Sliced 51

Sandwiched 71

Rolled 89

Spread in a Pan 103

For the Holidays 121

Acknowledgments 143

Index 144

Editorial Reviews

"Classic Cookies celebrates the tried and true, but also brings a bit of freshness to old standards, like Orange Caraway Shortbread or Apricot Almond Macaroons."
—Cookbooks 365 

 

From the Publisher

09/15/2015
The "twists" in Jackson's (The Lemon Cookbook) new cookbook are modern variations on classic cookies. Plain blondies, for example, can be made into caramel-cashew or maple-walnut blondies. Similarly, a few substitutions can turn vanilla bean meringues into pistachio-rosewater or chocolate-anise meringues. Jackson includes a broad range of categories (e.g., scooped, rolled, sandwiched, sliced, holiday) and sticks to popular cookies that are easy to prepare and decorate. She also swaps a few out-of-favor ingredients, such as shortening and cornstarch, for more fashionable alternatives such as coconut oil and rice flour. Most bakers will already have a version of the base recipes (e.g., peanut blossoms, shortbread, chewy coconut macaroons) in their repertoire, but they'll be impressed by Jackson's tweaks. VERDICT Like Dawn Casale and David Crofton's One Girl Cookies and Tracey Zabar's One Sweet Cookie, this cookbook offers fresh inspiration for bake sales, cookie exchanges, and edible gifts.

Library Journal