Martha Stewart's Cookies: The Very Best Treats to Bake and to Share
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A perfect Mother’s Day gift!
Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper– or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.
Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).
Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.
½ cup heavy cream 1 drop pure almond extract 1 cup plus 2 tablespoons best-quality apricot preserves 1. Preheat oven to 200°F. Line two baking sheets with parchment. 2. Scoop a spoonful of meringue onto a large oval soupspoon, and use another soupspoon to form meringue into the shape of a small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating
sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days. Cappuccino-Chocolate Bites Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache. MAKES ABOUT 2½ DOZEN ⅔ cup all-purpose flour 1 tablespoon finely ground espresso beans ⅛ teaspoon coarse salt 6 tablespoons unsalted butter,
and a chewy toffee-like topping—balance these indulgent nut bars. Diced candied ginger adds pleasantly surprising spice. MAKES 16 ½ cup plus 6 tablespoons (1¾ sticks) unsalted butter, room temperature, plus more for pan 1¼ cups all-purpose flour ½ teaspoon salt ¾ cup coarsely chopped toasted macadamia nuts (about 4 ounces) ¼ cup plus 3 tablespoons packed light brown sugar 2 teaspoons pure maple syrup ¼ cup finely chopped candied ginger ¼ cup plus 1½ teaspoons maple sugar 2 tablespoons
Recipes for peanut butter cookies abound, but this one packs a particularly powerful punch. The dough is studded with whole salted peanuts for extra crunch. Sandwich a few with jelly for an afternoon snack. Or embellish them instead by piping melted semisweet chocolate into the lines of the cross-hatch pattern. MAKES 2½ DOZEN 1¼ cups all-purpose flour, plus more for flattening cookies ¾ teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature ½ cup granulated sugar ½ cup
snowflakes; immediately sprinkle with sanding sugar. Tap off excess sugar and allow icing to set completely at room temperature, about 1 hour. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week. HOW TO DECORATE GINGERBREAD SNOWFLAKES To create these lacy designs, fill a piping bag fitted with a small plain tip (Ateco #7) with Royal Icing. Pipe a line along each axis, applying a little extra pressure to create a dot. Pipe several dots