Format: PDF / Kindle (mobi) / ePub
On the one hand, it’s all about the swap: when to swap (Christmas, of course, and other holidays, but also birthdays, bridal showers, graduation parties, PTA meetings, and fund-raisers―or just at your next book club meeting). And how to swap―with a planner, cookie swap math guide (so everyone gets the same number of cookies), ideas for invitations, decorations, containers, and then, when the crumbs have settled, how to make a keepsake.
On the other hand, it’s all about the cookies. Lauren Chattman is a former professional pastry chef and baking writer who’s put together a knockout collection of more than 60 delectable, easy-to-make, simple-to-sophisticated recipes covering every kind of cookie―from crowd-pleasing favorites like Chewy Chocolate Chip Cookies and Pumpkin Cheesecake Brownies to unexpected treats like Flaky Cardamom Palmiers and Green Tea Sandwich Cookies with Almond Cream. Finally, the book ends with a chapter of drink recipes―such as Iced Irish Coffee, Mini Strawberry Milk Shakes and Juicy Sangria―because not every cookie wants milk.
that there is at least 1 inch overhanging the top of the pan on all sides. 2. Make the brownie batter: Put water to a depth of 1 inch in the bottom of a double boiler or medium saucepan set over low heat and bring to a bare simmer. Combine the butter and chocolate in the top of the double boiler or in a stainless steel bowl and set it on top of the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the butter and chocolate are
cork stoppers—all are inexpensive, easy-to-come-by vessels that can be repurposed in your recipient’s kitchen. If the container is see-through (recommended!), make attractive layers of dry ingredients so that your creation looks like a masterpiece of sand art. Design a tag with abridged instructions, and attach it with decorative ribbon or yarn. A cute goody like a measuring scoop or a wee butter mold make a precious addition to your gift; if you like, go ahead and loop one into the ribbon. Just
Palmiers A little bit of cardamom and ginger added to the cinnamon sugar typically found on palmiers, or elephant ears, gives these miniature cookies an out-of-the-ordinary, slightly lemony flavor. MAKES: 36 cookies BAKE TIME: 15 to 20 minutes QUICK PREP FREEZE ME! � cup sugar, plus more for sprinkling the work surface � teaspoon ground cardamom � teaspoon ground cinnamon � teaspoon ground ginger 1 sheet (about 8 ounces) frozen puff pastry, thawed but well chilled Flour, for dusting
bowl. 3. Place the butter and sugar in a large bowl and beat together with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Add the eggs, vanilla, and espresso mixture and beat until smooth. Beat in the flour mixture on low until just incorporated. 4. Divide the dough in half. Turn one portion out onto a piece of wax paper and shape it, rolling it inside the paper and pressing it flat on four sides, into a squared-off log about 8 inches long. Wrap the dough in plastic and freeze
or overnight before proceeding as directed from Step 4. Walnut Sandwiches with Fig Filling Almost like a homemade Fig Newton— but better. A little whole wheat flourin the dough gives these cookies a wholesome graham cracker–like flavor. For a more refined cookie, you could replace it with white flour. When you cook the figs, watch them carefully toward the end—just a little liquid should remain in the pot, so the filling is moist but not watery. MAKES: 36 sandwich cookies BAKE TIME: 12 to 15