The 250 Best Cookie Recipes by Esther Brody is full of cookie recipes from traditional to more exotic. The cookies are sorted into categories such as Sliced Cookies, Sandwich Cookies and No-Bake Cookies. Shortbread Cookies even get their own category! Each recipe is well laid out with clear numbered steps and the ingredient lists include both metric and imperial measurements.
This book not only has 250 yummy cookie recipes, but there's also lots of extra information about how to get the best results from your cookie baking. There's even a troubleshooting section to let you know why your cookies may not be turning out the way you want. Helpful tips from a seasoned baker can make all the difference when trying a new recipe!
To give you a better idea of the recipes included in this book, take a look at these samples:
Preheat oven to 425°F (220°C)
Lightly greased cookie sheet
2 cups all-purpose flour 500 mL
2 tsp baking powder 10 mL
1⁄2 tsp salt 2 mL
1⁄2 cup softened shortening 125 mL
3⁄4 cup granulated sugar 175 mL
1⁄2 cup packed brown sugar 125 mL
1 egg 1
1 tsp vanilla 5 mL
1⁄2 cup chopped nuts 125 mL
1. In a bowl, mix together flour, baking powder and salt.
2. In another bowl, beat shortening and sugars until smooth and creamy. Beat in egg until well incorporated. Stir in vanilla and nuts. Add flour mixture and mix until a soft dough forms.
3. On a lightly floured surface, divide dough in half. Shape into two long rolls about 2 inches (5 cm) wide. Wrap each tightly in plastic wrap and refrigerate for at least 2 hours until firm.
4. When ready to bake, remove from wrap and cut dough into slices 1⁄4 inch (0.5 cm) thick. Place about 2 inches (5 cm) apart on prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes until golden brown. Immediately transfer to wire racks to cool.
Makes about 4 dozen
Preheat oven to 300°F (150°C)
Ungreased cookie sheet
1 cup softened butter 250 mL
3⁄4 cup granulated or fruit sugar 175 mL
21⁄2 cups sifted all-purpose flour 625 mL
1. In a bowl, beat butter and sugar until smooth. Gradually add flour, mixing thoroughly after each addition. Knead lightly. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours.
2. On a lightly floured surface, roll out dough to about 1⁄2-inch (1-cm) thickness. Using a cookie cutter or a glass dipped in flour, cut into desired shapes and place on cookie sheet. Bake in preheated oven for 20 to 25 minutes or until golden brown. Immediately transfer to wire racks to cool.
Makes about 3 dozen
(Excerpted from The 250 Best Cookie Recipes by Esther Brody © 2013 www.robertrose.ca. Reprinted with publisher permission)
Don't they sound easy and look delicious? Whether you're a beginner baker or a seasoned cook, this book has enough recipes and helpful tips to be the only cookie recipe book you ever need!
*Disclosure - I received the product(s) mentioned free of charge for review purposes. Opinions expressed are my own.