The All-American Cookie Book

By Nancy Baggett

For this trailblazing selection of America’s favourite cookies, Nancy Baggett crisscrossed the country, vacationing small-town bakeries, stylish city cookie boutiques, rural hotels, bed-and-breakfasts, farmers’ markets, and the houses of in the community well known chefs. She combed via group cookbooks and searched out long-lost heirloom recipes, sure-handedly transforming each recipe in her personal kitchen.
THE ALL-AMERICAN COOKIE ebook celebrates local gemstones from each nook of the rustic: Pennsylvania Dutch gentle Sugar Cookies, manhattan Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha coffee Wafers from Seattle. a worldly hazelnut chocolate sandwich cookie that was once the heavily guarded mystery of an Oregon hostess is right here, and so is a delightfully crisp (and effortless to roll out) out of date gingerbread cookie recreated from a handwritten 1880 notebook.
Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate chew tarts, and Caramel-Frosted Brown Sugar Drops. the gathering additionally gains devastatingly scrumptious modern creations like Chewy Chocolate bite Monster Cookies and Cranberry-Cherry Icebox Ribbons. for kids and adults alike, probably the most fascinating chapters may be the lavishly illustrated “Cookie adorning and Crafts,” including every little thing from uncomplicated tasks like Christmas cookies and Chocolate Gingerbread Bears to an difficult gingerbread apartment. As Nancy Baggett tells the tale of America’s background, she slips in interesting bits of background, displaying the evolution of our homegrown baking traditions.

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Eighty one C h o c o overdue a n d W h ite C h o c o past due C h i p C o o okay i e s ....... Makes forty to forty five Peppermint highway Chocolate Chipsters (2⁄/¢-inch) cookies. considering not anyone idea to place chocolate bits into cookies until eventually the Thirties, it’s striking how a ways we’ve taken the assumption. Now all types of sweet, from M&M’s to broken-up toffee bars to chopped gumdrops, get tossed in—with various levels of good fortune. those strange cookies function beaten peppermint sweet and chocolate morsels in a chocolatey dough, a mix that kids and so much grownup lovers of chocolate-mint confections love.

Sixty seven C h o c o overdue a n d W h ite C h o c o past due C h i p C o o ok i e s ....... In a wide bowl, completely stir jointly the flour, floor hazelnuts, baking powder, baking soda, and salt; put aside. In one other huge bowl, with an electrical mixer on medium velocity, beat jointly the butter and shortening till mild and good mixed. upload the brown sugar and sugar and beat until eventually fluffy and gentle. upload the egg, milk, and vanilla and beat until eventually flippantly included. Beat or stir within the flour mix, then the chopped hazelnuts and chocolate morsels, till calmly integrated.

Wakefield’s Toll apartment cookies and chocolate tarts have been brought that our entire repertoire has passed through a obvious “chocolafication” during the last 50 years. Early chefs have been additionally restricted through no longer having the convenient chemical leaveners, baking soda and baking powder, to lighten their cookies. until eventually a forerunner of baking soda known as pearlash grew to become on hand in the US within the past due 1700s, doughs may possibly simply be leavened with yeast or overwhelmed egg whites. thoroughly unleavened doughs like gingerbreads and early sugar “cakes” have been dense, occasionally even leaden, yet there has been not anything chefs may well do approximately it.

11/3 cups all-purpose white flour 1/ three TOPPING cup packed gentle brown sugar 1 14-ounce can sweetened condensed milk 1 /4 teaspoon salt 1 2 huge eggs, plus 1 huge egg yolk 1 /2 cup plus 2 tablespoons (1 /4 sticks) chilly unsalted butter, lower into chunks 1 /4 cup plus 21/2 tablespoons packed darkish brown sugar 21/2 teaspoons vanilla extract 1 /4 teaspoon baking soda beneficiant 1/8 teaspoon salt 21/2 tablespoons all-purpose white flour 11/2 cups (6 oz) chopped pecans 1 cup (about three oz) shredded or flaked sweetened coconut 2 /3 cup (4 oz) semisweet chocolate morsels Preheat the oven to 325 levels F.

Okay. M. Lee. it'd be great to credits Mrs. Lee with an excellent American cookie step forward, yet I can’t: she copied her recipe notice for notice from The Cook’s Dictionary and Housekeeper’s listing, written by means of a British writer of a similar interval, Richard Dolby. however, Mrs. Lee’s creation of a chocolate cookie to the yank public used to be step one in an extended “chocolafication” approach that has finally ended in a whole cookie paradigm shift. In 200 years, we've long past from no chocolate cookies to just about all our favourite cookies containing chocolate.

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