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Martha Stewart's Cookies: The Very Best Treats to Bake and to Share Paperback – Mar 11 2008


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Martha Stewart's Cookies: The Very Best Treats to Bake and to Share + Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat + Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more
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Product Details

  • Paperback: 352 pages
  • Publisher: Clarkson Potter (March 11 2008)
  • Language: English
  • ISBN-10: 0307394549
  • ISBN-13: 978-0307394545
  • Product Dimensions: 18.7 x 2.3 x 23.2 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: #14,677 in Books (See Top 100 in Books)

Product Description

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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews

9 of 9 people found the following review helpful By Cookbook Crazy on May 4 2008
Format: Paperback
This book is dessert for the eye and the mouth. The table of contents is creatively designed to show you a picture of the cookie and it organizes them into cookie type. So far I have tried 7 different cookie types to great success and I plan to do more very soon. The instructions are easy to follow. The back of the cookbook has examples of useful tools, decorating materials and packaging ideas. Some of the cookies I have tried are the Chocolate Peanut Butter Swirl Brownies, the Chocolate Thumbprint and the Chocolate Pistachio cookies. Some of the cookies are easy and some are more difficult to prepare, but even if you only make a few (there are 175 recipes to try) it is well worth it.
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2 of 2 people found the following review helpful By Tara Hargreaves on April 9 2009
Format: Paperback
I was pleasantly surprised when this book was delivered. I figured I might get 20 or so cookie recipes, but this whopping volume contains around 150 cookie recipes!

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!
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1 of 1 people found the following review helpful By Hannah on Nov. 15 2010
Format: Paperback
There has not been a recipe I have tried that I have not liked. And trust me, I have made plenty. This book is also perfect because it is organized into categories like chewy or sandy or crunchy, etc. And in the front there is a index with photos. It is one of my favourites, if not the best, cookbooks.
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By Apple on Jan. 23 2011
Format: Paperback
The book arrived in a great condition. This book is like a cookie encyclopedia, has nice photos of cookies in the beginning and you can see their recipes in the later pages. Just looking through the book is a lot of fun for your eyes too. Love this book!!
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9 of 12 people found the following review helpful By Vala Mal Doran on March 19 2008
Format: Paperback
Martha's new book is gorgeous! A full colour picture accompanies every recipe, just daring you to make it. I find Martha's recipes work out very well. Of her cookie recipes, my favourites are : sugar cookies, jam thumbprints, classic chocolate chip and oatmeal raisin. The recipes are carefully tested and I think that you will be pleased with the results!
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Format: Paperback
Excellent book. In the table of contents each cookie is listed with a picture so you know what it looks like.
Great recipes, variety of different recipes from around the world. Great gift, I've given this to family and friends.
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By Hong Eak on Feb. 2 2014
Format: Paperback Verified Purchase
I bought it for my wife and she really liked it. she uses it quite often since she likes to cook. Price and delivery is excellent.
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By Reader Writer Runner TOP 50 REVIEWER on Jan. 18 2014
Format: Paperback
For a party or a picnic, a formal dinner or a quick snack, cookies rarely disappoint. With its 175 recipes, "Martha Stewart's Cookies" provides the perfect cookie for every occasion; perennial favourites like chocolate chip and oatmeal raisin share chapters with surprises like peppermint meringue sandwiches, ginger brownies and lime meltaways.

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.
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