Big, Soft, Chewy Cookies
Format: PDF / Kindle (mobi) / ePub
Newly revised, this bestseller now boasts even more to chew on with 25 additional recipes for colossal cookie creations. While it's clear--from malls to vending machines to grocery stores--that big, old-fashioned cookies are incredibly popular, many cookbook recipes still produce bite-size, crunchy results. EnterBig, Soft, Chewy Cookies to right this wrong with more than75 recipes for enormous, gooey cookies to sink your teeth into.
Readers will find traditional and new favorites like:
- Coconut Bars
- Chocolate Chips
- Apricot Pillows
- Oatmeal White Chocolates... and more
Big, Soft Chewy Cookies has a cookie for every palette. Easy to-follow recipes for bar, drop, and holiday treats make this tasty tome a staple for every kitchen.
1 cup granulated sugar * * * 1 large egg * * * 1 teaspoon vanilla extract * * * 3 cups all-purpose flour * * * 1 teaspoon baking powder * * * ½ teaspoon baking soda * * * ¼ teaspoon salt * * * ½ cup buttermilk * * * 1 cup apricot spreadable fruit * * * 1 Heat oven to 375°F. 2 In a mixing bowl, cream butter and sugar until fluffy and smooth. Add egg and vanilla and blend. 3 In a separate bowl, mix flour, baking powder, baking soda, and
to three days. Just the mention of German chocolate evokes a warm, nostalgic response in most people. The taste of these brownies will confirm the validity of your craving for an old-fashioned favorite. German Chocolate Brownies * * * 4 ounces German sweet chocolate, cut into pieces * * * 10 tablespoons unsalted butter * * * 2 large eggs plus 2 egg yolks * * * ½ cup granulated sugar * * * 2½ teaspoons vanilla extract * * * ½ cup cake flour * * *
coffee, at room temperature * * * ½ cup dark molasses * * * ½ cup light corn syrup * * * Icing (recipe follows) * * * 1 Heat oven to 350°F. 2 Combine flour, baking soda, spices, salt, and pepper in a bowl. Set aside. 3 In a separate bowl, cream butter and brown sugar until smooth. Add eggs; then add coffee, molasses, and corn syrup and blend. Add the flour mixture and stir to form stiff dough. 4 Grease the 5" × 3" × ¾" molds of a gingerbread pan. Scoop 3 level
tablespoons of batter into each mold and spread evenly to fill the space. 5 Bake until an inserted toothpick comes out clean, about 15 minutes. Unmold from pan while warm, about 5 minutes out of oven, onto a wire rack to cool. Clean and regrease pan to bake remaining cookies. 6 When cookies are completely cool, frost with icing. * * * ICING 3 cups confectioners’ sugar * * * 2 egg whites, beaten slightly * * * 1 teaspoon lemon juice * * * 1 In a bowl, stir
stick) plus 3 tablespoons unsalted butter, at room temperature * * * 2/3 cup granulated sugar * * * 1/3 cup dark corn syrup * * * 1 large egg * * * 1 Heat oven to 375°F. 2 Mix flour, ¾ teaspoon cinnamon, the remaining spices, baking soda, and salt in a bowl. Set aside. 3 In a separate bowl, cream butter and sugar until smooth. Add corn syrup and egg and blend. 4 Add the flour mixture and stir to form stiff dough. 5 Roll into 1½-inch balls and drop onto ungreased