Download e-book for kindle: The Good Cookie: Over 250 Delicious Recipes from Simple to by Tish Boyle

By Tish Boyle

ISBN-10: 1118169549

ISBN-13: 9781118169544

A scrumptious selection of cookie recipes of all kinds—now in paperback
Here's the booklet that no self-respecting cookie lover can withstand. The stable Cookie stocks a clean and tantalizing collection of greater than 250 recipes from round the globe—complete with specialist directions on how you can bake them. From rugged Cranberry Orange Nut Bars and impossible to resist Bittersweet Chocolate Biscotti to stylish Chocolate-Filled Almond Hearts, you'll locate recipes of each kind and stripe.
The publication positive factors uncomplicated drop cookies, attractive hand-formed cookies, delectable sandwich cookies, advanced decorator cookies, and extra. Plus, there's lots of fascinating and enjoyable info at the cookie's historical past, procedure, components, and different tidbits of information.* Combines a treasure-trove of vintage and modern cookie recipes with specialist baking recommendation in a single convenient volume
* Written through the nutrients editor and try kitchen director of Chocolatier and Pastry artwork & Design magazines
* bargains definitive recommendation on freezing, storing, packaging, and transport cookies

For domestic bakers who like to bake cookies, even if they're amateur bakers or skilled kitchen palms, The stable Cookie is an irresistibly scrumptious source.

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A metal ginger grater or the fine side of a box grater (cover it with plastic wrap for easy removal of the zest from the grater) also works well. I highly recommend the Microplane Zester, a device that looks like a carpenter’s rasp and is the perfect tool for zesting citrus fruits. Equipment 19 Cookie•02•Final 7/24/02 1:47 PM Page 20 Cookie•03•Final 7/23/02 5:45 PM Page 21 ingredients Cookie•03•Final 7/23/02 5:45 PM Page 22 Have you ever tasted a wonderful cookie and wondered what made it so great?

You may have used too little flour; add a tablespoon or two to the remaining dough. The dough may need to chill for longer prior to portioning. You may have used too much flour; used the wrong type of flour or the wrong sugar (not fine enough); overworked the dough; used too much flour during rolling the dough; or baked the cookies for too long or at the wrong oven temperature (the oven may need to be recalibrated). If your cookies are hard or dry You probably either added too much flour, or other dry ingredient, or overbaked them.

1 teaspoon salt 2. Sift together the flour, baking soda, and salt into a medium bowl. Set aside. I cup (1H sticks) unsalted butter, softened 3. In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugars, and vanilla extract at medium speed until creamy, about 2 minutes. 1 cup granulated sugar Beat in the eggs one at a time, beating well after each addition and scraping H cup firmly packed dark brown sugar down the sides of the bowl as necessary. Add the sour cream, mixing until 1 tablespoon vanilla extract Using a wooden spoon, stir in the raisins, nuts, and chopped chocolate.

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The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime by Tish Boyle

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