The Art of the Cookie : Baking Up Inspiration by the Dozen.

ISBN:

9781681882024

Title:

Author:

Kaldunski, Shelly.

Personal Author:

Kaldunski, Shelly.

Physical Description:

1 online resource (140 pages)

Contents:

Intro -- Title Page -- Contents -- All about creative cookies -- DECORATED FAVORITES -- Vanilla sugar cookies -- Lemon-buttermilk cookies -- Brown sugar cookies -- Chocolate sugar cookies -- Gingerbread cookies -- Garden flowers -- Lemon window panes -- Jam swirls -- Black & white slices -- Ceramic tile cookies -- Petits fours -- Alphabet cookies -- Neapolitans -- Bird's nests -- Marble slabs -- Stained glass cookies -- Abstract art cookies -- Place card cookies -- Zigzag squares -- Tree rings -- Polka dots -- Tartlet tin cookies -- Pinwheels -- Fire & ice cookies -- Paisley cookies -- Chocolate sweethearts -- Candy corn cookies -- Twinkle stars -- Gingerbread trees -- MODERN CLASSICS -- Glazed oatmeal lace cookies -- Sparkly macarons -- Almond-marmalade spoonprints -- Meringue spirals -- Chocolate-butterscotch crackles -- Crunchy toffee triangles -- Pistachio sables -- Chocolate waffle cookies -- Lemon-thyme wreaths -- Chocolate-dipped coconut clouds -- Apricot-pistachio biscotti -- Vanilla spritz sandwiches -- Orange truffle cookies -- Graham cracker sandwiches -- Chocolate pretzels -- Peppermint sticks -- Chocolate chip wafers -- Dried cherry shortbread -- Cornmeal sticks -- Chocolate-peanut butter squares -- Maple-pecan streusel bars -- Basic recipes -- Index -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Caruso, Maren.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

San Francisco :

Weldon Owen,

2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.8654	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Turn simple cookies into delicious masterpieces with this illustrated cookbook featuring more than forty delectable recipes and inspired decorating ideas. A beautifully crafted cookie is a work of art. The Art of the Cookie is packed with delicious cookie recipes that combine fantastic flavor with visual appeal. Whether it's a cookie exchange, holiday gathering, or Mother's Day tea, these cookies will be a memorable addition to any occasion. The Art of the Cookie begins with versatile roll-and-cut dough recipes, such as brown sugar cookies and gingerbread. These classic treats are then elevated with clever yet simple decorating ideas: vibrant vanilla-sugar flowers; alphabet shapes flooded with icing and sprinkled with colorful sugars; and petits fours stacked to resemble a miniature wedding cake.There are also recipes that put a modern twist on more extravagant cookies such as sparkly macaroons; wreath-shaped sugar cookies baked with lemon and thyme. Decoration and filling ideas include icing ornaments and striped cookies that taste and look like peppermint sticks.

Author Notes

Shelly Kaldunski is a Northern California-based food stylist, culinary teacher, and expert in all things sweet. As a pastry chef, Shelly worked in restaurants in San Francisco before becoming a food editor at Martha Stewart Living. She was the food stylist for and contributor to Martha Stewart's Baking Handbook and is the author of Sweet Scoops and Ice Pops.

Excerpts

Vanilla Spritz Sandwiches 21⁄4 cups (111⁄2 oz/360 g) all-purpose flour 1⁄2 teaspoon salt 3⁄4 cup (6 oz/185 g) plus 2 tablespoons unsalted butter, at room temperature 1 cup (4 oz/125 g) confectioner's sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract Chocolate Glaze (page 116), chilled tools needed 1 pastry bag with a 3⁄4-inch (2-cm) star tip one pastry bag with a 1⁄4-inch (6-mm) round tip *Makes about 15 cookies, 1 Have ready 3 baking sheets. 2 In a bowl, whisk together the flour and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2--3 minutes. Add the egg and vanilla and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until just incorporated, scraping down the sides of the bowl as needed. Transfer the dough to a large pastry bag fitted with a 3⁄4-inch (2-cm) open star tip (page 15). 3 Pipe rosettes of dough onto the sheets, using firm pressure to extrude the dough in a circular motion. Make cookies about 11⁄4 inches (3 cm) in diameter, spacing them 1 inch (2.5 cm) apart. Chill in the refrigerator or freezer until firm, about 15 minutes. 4 Preheat the oven to 325°F (165°C). 5 Bake until the cookies are firm to the touch but have not yet taken on any golden color, 15--17 minutes. Let cool on the sheets for 5 minutes. Using a metal spatula, transfer to wire racks and let cool completely, about 30 minutes. 6 Spoon the glaze into a pastry bag with a 1⁄4-inch (6-mm) round tip. Turn half of the cookies bottom side up. Pipe a layer of glaze over each cookie bottom. Gently press the remaining cookies, bottom side down, onto the filling. Refrigerate until firm, about 1 hour. 7 Store the cookies in an airtight container, layered between sheets of parchment paper, in the refrigerator for up to 3 days. Excerpted from The Art of the Cookie: Baking up Inspiration by the Dozen by Shelly Kaldunski All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.