Rose's Christmas Cookies Hardcover – Oct 29 1990
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Christmas and cookies are synonymous. Extolling that happy truth, Rose Levy Beranbaum's Rose's Christmas Cookies provides a comprehensive selection of 60 cookie recipes for eating and decoration, for keeping and giving, that is probably the last word on the subject. The author of the award-winning The Cake Bible, Beranbaum has applied her passion for precise, foolproof recipes to the pleasurable business of cookie making. Including full-page color photos of every cookie, and more than 50 line drawings of techniques and templates, the award-winning book is both easy to use and a delight to the eye. Novice bakers and old hands alike will enjoy baking from it.
The recipes are arranged in chapters devoted to tree and mantelpiece cookies; cookies to make for and/or with kids; cookies for sending, for open house, and holiday dinner parties, among others. Included are recipes for classics such as Scottish Shortbread, Chocolate-Dipped Melting Moments, Mexican Wedding Cakes, Spritz Butter Cookies, Springerle, and Pfeffernüsse. Also offered are Beranbaum's own creations, such as Maple Walnut Sablé Sandwiches, and those of her friends, like Lora Brody's Christmas Phantoms and Mrs. King's Irresistibles. Where applicable, recipes offer optional mixing methods for food processor or electric mixer (or by hand). Beranbaum's "Smart Cookie" accompanies each recipe and provides hints on ingredients and techniques. Decoration, storage, and cookie-sending information abounds. Concluding with a color-photo-illustrated glossary of ingredients and equipment, the book is encyclopedic on its subject and virtually guarantees Christmas (or any time) cookie-making success. --Arthur Boehm
From Library Journal
Like Judy Knipe and Barbara Mark's The Christmas Cookie Book ( LJ 10/15/90), this features favorite holiday cookies of all kinds from the author of the authoritative The Cake Bible ( LJ 8/88). There are simple cookies to make with kids, fancy cookies for parties or gifts, beautiful cookies to hang on the tree, and, for the ambitious, a gingerbread cathedral complete with stained glass. Each recipe is accompanied by a full-page color photograph, and Beranbaum's instructions are as clear and detailed as ever--but most of these are fun and easy to make, as Christmas cookies should be. For all subject collections.
Copyright 1990 Reed Business Information, Inc.
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Top Customer Reviews
The book has photos of all of the recipes, which is nice, but is very wordy in terms of directions: the author includes every imaginable way of mixing the cookies and lists specific directions for each. While helpful, it makes each recipe look quite daunting.
I'm sure there are many other recipe books that include just as many nice recipes but actually work....
It's hard to imagine how anyone might have failed with any of these recipes. They're fabulous, and guaranteed to win you popularity, if not outright love.
Some of my favorite ones from this book have been the Swiss Lebkuchen, the Peanut Butter Jewels, the Lemon Bars, and the Melting Moments. The Lemon Bars are a lot more work than the usual version of this cookie -- you have to pre-bake the shortbread crust, cook the lemon curd, then combine the two and bake, but it's well worth it -- by far the best lemon bar I've ever made or eaten. The Melting Moments cookie, a fragile meltaway covered with high-quality dark chocolate is my personal favorite.
The only thing in this book that didn't work for me was the gingerbread for the gingerbread house.Read more ›
The instructions are pretty skimpy and don't tell you anything about how (or if) it's possible to rescue the toffee if the sugar crystalizes or the butter separates out (both have happened to me). I've tried to supplement my knowledge by going to candymaking sites on the internet, but they're full of conflicting advice. I should avoid hot days, damp days; I should use a wooden spoon to stir the mixture; I should raise the temperature under the pot and stir continuously; I should lower the temperature and stir as little as possible. If the butter separates, try dumping in a half cup of very hot water; no -- add a little bit of hot water a tablespoon at a time; no -- do nothing but keep cooking and stirring, it might go back in by itself.
My advice is to buy the book and make the cookies. However, unless you have candymaking experience, don't attempt the Buttercrunch!
Most recent customer reviews
I love this book, too, even though mine is in pieces. The problem with the buttercrunch is this: Once it comes to the boil, you must use a clean spoon each time you stir. Read morePublished on Jan. 29 2004 by T. Giuliana
Rose did an excellent job choosing the recipes for this book. Some recipes could be difficult to make if you are a beginner, but if you are an adventurous baker, I am sure you... Read morePublished on March 8 2003 by Elena Hernandez
My roommate owned this book, but is not much of a cook herself so she gave it to me. I have made at least half of the recipes and they have all been fantastic! Read morePublished on Dec 5 2002
This is such a wonderful book that someone borrowed mine and never returned it so I have to order a new one! Read morePublished on Nov. 12 2002
I have used this cookbook more than any other on my shelf. I pull it out every Christmas. The stained glass cookies and the peanut butter cookies with cherry jam filling are my... Read morePublished on Oct. 6 2002 by Amazon Customer
I bought this book the first year it was published and have made it a part of my holiday celebration every year since. Read morePublished on Aug. 19 2002 by D. Henriksen
Rose Beranbaum, the author, must simply love what she does. All of her books just shine with enthusiasm and mirth. Read morePublished on June 26 2001 by SA
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