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

4.4 out of 5 stars 26 customer reviews

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  • Martha Stewart's Cookies: The Very Best Treats to Bake and to Share
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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: 4.4 out of 5 stars 26 customer reviews
  • Amazon Bestsellers Rank: #44,916 in Books (See Top 100 in Books)
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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

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

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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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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The pictorial index was such an eye-catcher that I ordered 3 - one for each daughter-in-law and one for myself. I delivered one to my granddaughter (age 19 months) and her mother at the Little Gym after class. It started with me going through the index with Little Miss and ended with every adult eye in the place straining to see the pictures and a great deal of ooohing and ahhhing. If the cookies are half as tasty as they look on the pages, we have a real winner on our hands.
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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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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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Just to see Martha Stewart's name on the front of the book and I am sold to it! I only made two recipes so far and been very pleased with the results. I first bought Martha Stewart Pies and Tarts cookbook recommended by a solid reference here in Québec, Ricardo Larrivée. He considers Martha as a prime reference to his liking cooking!! Do not hesitate and buy this book that you will probably use many times during the year.
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Martha Stewart Cookies.....i have made several of these recipes and without a doubt!!! Have been told they are the best cookies EVER!!!! I love the way the book seperates the cookies by type. Soft and chewy, crisp etc, the pictures in the index are such a fabulous quick reference. I would reccomend this book to any true cookie lover.
I have given this book as gifts many times!
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Format: Paperback
This is a fantastic book and I get tons of compliments on everything I make from it (I recommend the dulce de leche and the back and white cookies). Not sure why the 3 star reviewer was surprised that the recipes are complicated, it is Martha Stewart.

These book is best for someone who knows how to bake and wants something a bit more challenging and exciting/different.
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