Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
by Martha Stewart Living Magazine
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Book Summary Information
Author: Martha Stewart Living MagazineEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-03-11
ISBN: 0307394549
Number of pages: 352
Publisher: Clarkson Potter
Book Reviews of Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
Book Review: Gorgeous book, delicous cookies
Summary: 5 Stars
Received Martha Stewart's Cookies as a gift last weekend. Given that I attend or hold a cookie baking party every winter, I've made a few cookies in my day, and still the recipes in this book caught my eye enough to tempt me into baking 4 different (and I mean different!) recipes already. The book itself is gorgeous. The table of contents is pictures of cookies arranged by texture, which is both innovative and dead useful, not to mention drool worthy.
Three of the four trial recipes worked out pretty easily, but the pistachio tuiles were problematic to bake and form because I didn't know what to look for. If you make them, don't use an airbake pan, I recommend lightly buttering up the silpat or other non-stick surface for insurance, and making sure the cookies get pretty brown before approaching with a spatula. Make them small so they're easy to handle. If you undercook them or make them too big so only half cooks at a time, you'll get to eat a lot of ugly rejects if you can get them off the pan. If you have more patience and wait for them to thoroughly cook, you'll have a hit cookie. My trial tasters cleared me out. (Also, I used a coffee grinder reserved for baking -no coffee allowed- to grind my pistachios finer and it worked great.)
I can also recommend the Earl Grey cookies. It's so odd to put actual tea in a food! Again the non-coffee grinder enabled deliciousness. I'm about 2/3 of the way through the batch with the final third resting in a paper towel tube in the freezer ready to be baked on demand. I've never seen this idea of tea in cookies before, so that's why it was the first thing I tried and it was easy.
The Coconut Swirl Brownies were terrific, even though I subbed 2/3c coconut milk +1/3c sugar boiled down to 1/3c for the evaporated milk. It worked great but splattered everywhere when boiling it down. Reviews were again raves, although one suggested adding a quarter tsp cayenne, which I might do next time. Moist but still light and delicious.
Lastly, I halved the Apricot Window tart recipe and made it in an 8" round springform pan. Worked great. I piped the topping on in circles with radial lines like a spiderweb instead of a square grid. (will try to upload photo). Don't know yet if it tastes as good as it looks but the uncooked batter was buttery goodness.
So: recipes 4 of 4 for deliciousness, 3 of 4 for "reasonable" to do straight out of the gate for an experienced baker, and probably 2 of 4 were both tasty and easy for a beginner. That's actually a superb record for any cookbook so I have high hopes that anyone can find at least one or two cookies in here that they will love, and that they might not find anywhere else. Add in the delightful images, and this cookbook is a winner.
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Summary of Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
The perfect cookie for every occasion.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.
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