What would the holiday season be without the tantalizing aroma of freshly baked cookies? Imagine the taste of that first still-hot cookie, just out of the oven and melting in your mouth. Whether given as a heart-warming gift, brought to a holiday gathering, or eaten as an everyday treat, cookies are always a welcome pleasure. Favored for their variety as well as their simplicity, cookies are baked by the millions every year, in kitchens near and far.
Ever wonder why some people turn out perfect batches of cookies with ease, while others struggle to achieve that balance of crisp and tender, moist yet crunchy? Wonder no more! Baker and cookbook author extraordinaire, Linda J. Amendt, has taken the guess-work out of cookie making with her new cookbook: 400 SENSATIONAL COOKIES (Robert Rose; September 2009; softcover/$24.95; ISBN: 978-0-778802297). Clear instructions and tried and true expertise accompany Linda’s mouth-watering recipes.
“I’ve written this book specifically for home bakers of all skill levels,” Linda explains. “As a highly successful and knowledgeable baker, I have included lots of helpful information, expert tips on all aspects of cookie baking, as well as an array of cookie recipes to suit any palate.”
Filled with delicious, comforting recipes, 400 SENSATIONAL COOKIES, winner of the 2009 National Best Book Award in the Baking/Bread category, has recipes for every occasion, any time of the year. Linda’s recipes range from special versions of traditional favorites and modern classics to new and tempting delicacies. These recipes are perfect for cookie lovers of all ages :
- Snowflake Cookies
- Raspberry Cream Sandwich Cookies
- Peanut Butter Oat Chippers
- Coconut Macaroons
- Pumpkin Spice Cookies
- Cranberry Orange Spirals
- Ginger Cookies
- Sour Cream Cookies
- Chocolate-Glazed Coffee Cookies
- Apricot Crunch Squares
- Cranberry Almond Slices
- Raspberry Streusel Squares
- Marbled White Chocolate Cream Cheese Brownies
- Maple Pecan Biscotti
- Traditional Shortbread
Many of these delightful recipes can be made quickly, making it simple to whip up homemade cookies for a last-minute holiday party or family gathering. Linda has organized all of the recipes into chapters to make the cookie you are looking for easier to find. Chapters include: Drop Cookies, Hand-Shaped Cookies, Dream Cookies, Rolled Cutout Cookies, Refrigerator Slice-and-Bake Cookies, Bars and Squares, Biscotti, Brownies, Shortbreads, Chocolate Chip Heaven, and Extra-Special Cookies.
Linda believes that “with the right recipes, clear instructions, and essential baking information, anyone can perfect the art and science of cookies and become a great cookie baker.”
Linda has given home-cooks the instructions they need to bake the perfect batch of cookies. The first part of the book is devoted to giving the home-baker all the information they need, from basic equipment and tools, to pantry ingredients and baking techniques. There is also information included on how to package and ship cookies, cookie problem solving, and supply sources, making 400 SENSATIONAL COOKIES the must-have cookbook this holiday season.
About the Author
Linda J. Amendt is an accomplished baker and home canner. She has won over 900 awards in food competitions across America, including over 600 blue ribbons and special awards for excellence. She is the author of several best-selling cookbooks including Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More; and 175 Best James, Jellies, Marmalades & Other Soft Spreads, which won a Cordon d’ Or – Gold Ribbon International Cookbook Academy Award and is the recipient of the 2009 National Best Book Award in the Canning & Preserving category. The 2-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner currently serves as a highly respected judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. Linda also shares her insider secrets on preparing the best entries and how to win those coveted blue ribbons in baked goods and preserved foods competitions. Linda Amendt enjoys talking with other home cooks and bakers and sharing her extensive knowledge, expertise, and experience. In addition to her love for baking and home canning, the author and California native also enjoys gardening, choral singing, and has been a volunteer float decorator for the Tournament of Roses Parade for over 20 years.
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Sample Recipe from the Book
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Pumpkin Spice Cookies
These slightly spicy, soft, chewy, cake-like cookies are a perfect fall treat.
Makes about 4 dozen cookies
Tip
Flavors can blend during storage, so store cookies with strong flavors in separate containers.
· Preheat oven to 350°F (180°C)
· Cookie sheets, lined with parchment paper
Cookies
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) grated nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, softened
3/4 cup (175 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla extract
1 can (15 oz/398 mL) solid pack (purée) pumpkin
1 cup (250 mL) chopped pecans
Icing
1 cup (250 mL) confectioner’s (icing) sugar
1 to 2 tbsp (15 to 25 mL) half-and-half (10%) cream or milk
1/2 tsp (2 mL) maple flavoring
Cookies: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in pecans.
Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time, in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Icing: In a small bowl, combine confectioner’s sugar, 1 tablespoon (15 mL) of the cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency. Drizzle icing over cooled cookies.
Ultimate Dark Chocolate Espresso Cookies
Intensely chocolate and flavored with espresso powder for an extra kick, these fudgy cookies are even better the next day!
Makes about 5 dozen cookies
Tip
These cookies are very sticky, so it is important to lightly spray hands with nonstick cooking spray to prevent dough from sticking while shaping cookies.
Cookie sheets, lined with parchment paper
10 ounces (300 g) bittersweet chocolate, chopped
2-1/4 cups (50 mL) all-purpose flour
1/2 cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
2-1/2 teaspoon (12 mL) baking powder
1/2 teaspoon (2 mL) salt
2/3 cup (150 mL) unsalted butter, softened
1-1/2 cups (375 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
2-1/2 teaspoons (12 mL) instant espresso powder
4 eggs
2-1/2 teaspoons (12 mL) vanilla extract
In a microwave-safe bowl, heat chopped chocolate in microwave at Medium-High (75%) power for 1 minute. Stir chocolate until smooth. If necessary, heat at Medium (50%) power for 10 seconds at a time, stirring between each heating, just until chocolate is melted. Set aside to cool.
In a bowl, whisk together flour, cocoa powder, baking powder and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar, granulated sugar and espresso powder until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. Add melted chocolate and stir until thoroughly combined. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. Cover dough with plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (180°C). Lightly grease hands with nonstick cooking spray. Roll pieces of dough into 1-inch (2.5 cm) balls. Place about 2 inches (5 cm) apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10 to 12 minutes or until set around the edges but slightly soft in the center.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
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