Martha Stewart's Cookies: The Very Best Treats to Bake and to Share Paperback – Mar 11 2008
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About the Author
MARTHA STEWART LIVING magazine was first published in 1990. Since then, more than two dozen books have been published by the magazine’s editors. MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television show.
Excerpt. © Reprinted by permission. All rights reserved.
Rum Raisin Shortbread
*Makes about 4 1/2 dozen*
This crumbly shortbread is studded with dried currants, which are tiny
raisins made from Zante grapes. The currants must be soaked overnight,
so you'll need to plan your craving a day in advance.
* 1/2 cup dark rum
* 1 cup currants
* 1 cup (2 sticks) unsalted butter, room temperature
* 3/4 cup confectioners' sugar
* 1/2 teaspoon finely grated orange zest
* 1 teaspoon pure vanilla extract
* 1 1/2 cups all-purpose flour
* 3/4 cup finely shredded unsweetened coconut
* 1 teaspoon coarse salt
1. Combine rum and currants in an airtight container; let sit at room
temperature overnight. Drain; reserving 2 tablespoons rum.
2. Put butter, confectioners' sugar, and zest in the bowl of an electric
mixer fitted with the paddle attachment. Beat until creamy and smooth,
about 2 minutes. Add vanilla and reserved rum. Beat well, scraping down
the sides of the bowl as necessary. Reduce speed to low. Add flour,
coconut, and salt, and beat for 3 minutes. Stir in currants by hand.
Divide dough in half and form each into a log about 1/2 inches in
diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
3. Preheat oven to 325°F. Remove dough from parchment; slice into
1/4-inch-thick rounds. Place on parchment paper-lined baking sheets,
spacing about 1 inch apart. Bake until pale golden, about 20 minutes,
rotating sheets halfway through. Transfer to wire racks to cool
completely. Cookies can be stored in airtight containers at room
temperature up to 1 week.
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Top Customer Reviews
The cookies range from scrumptious drop cookies to very fancy cookies. There are plenty of flavours and types to satisfy all cookie cravings.
The book has a great picture overview at the beginning to allow for easy recipe picking. There is also a helpful list of tools at the back, with pictures, as well as tips for making the cookies as well as gift wrapping.
This is an indispensable cook book for the cookie lover!
Cleverly organized by texture, chapters include "Light and Delicate" (tuiles/meringues), "Rich and Dense" (bars/brownies/sandwich cookies) "Chunky and Nutty" (stuffed blondies/cookies with extra goodies), "Soft and Chewy" (fruit bars/gingerbread), "Crisp and Crunchy" (wafers/biscotti), "Crumbly and Sandy" (shortbread/sugar cookies) and "Cakey and Tender" (madeleines/iced cake-style cookies).
A lush, full-color photograph accompanies each recipe and the beautifully designed book includes helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.
I have given this book as gifts many times!
These book is best for someone who knows how to bake and wants something a bit more challenging and exciting/different.
Most recent customer reviews
Martha's recipes never fail! These cookies are amongst the tastiest I've ever had! And I've tried several.Published 3 months ago by Melissa
Bought for my Wife as part of a birthday gift, so far I've gained 10lbsPublished 6 months ago by Tim Malo
This is a great format for cookbooks. So quick to find a recipe. Traditional cookbooks have sections for meats, veggies, appetizers, etc... Read morePublished 6 months ago by Lisa
Fantastic book with great recipes. Most are not even all that difficult.Published 15 months ago by SanRamonRover