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Rose's Christmas Cookies Hardcover – Oct 21 1998

4.7 out of 5 stars 39 customer reviews

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Product Details

  • Hardcover: 272 pages
  • Publisher: William Morrow Cookbooks; Reissue edition (Oct. 21 1998)
  • Language: English
  • ISBN-10: 0688101364
  • ISBN-13: 978-0688101367
  • Product Dimensions: 20.3 x 2.3 x 25.4 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.7 out of 5 stars 39 customer reviews
  • Amazon Bestsellers Rank: #82,922 in Books (See Top 100 in Books)
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Product Description

From Amazon

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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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
As professional reviews of Rose Levy Berenbaum's other books promised, I would not bake cakes or pies without her "Bibles." And so with great anticipation I read Rose's Christmas Cookies. While it is a lovely book, with useful photos and some delicious recipes, it lacks the scope, variety and scientific insight into baking that I expected. The recipes seem to fall into only a few rather boring categories: several recipes for shortbreads, plain butter-type cookies, and meringues. While each recipe does include "smart cookie" tips, there is really no insight into the technique of baking cookies, no excellent tips that make the recipes fool-proof. Other than the opening section of "mantlepiece cookies," the book lacks innovative ideas for creative cookie interpretations. With Berenbaum's other cookbooks, I could barely wait to get into the kitchen and try her beautiful and delicious creations. I found the Christmas Cookie book a little boring. I am confident that I will use this cookbook, if not to the extent of some others, and am sure that the basic recipes will be excellent.
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Format: Hardcover
Well, it's the second Christmas in a row that I have ventured to make cookies from this recipe book. Last year's "Mexican Wedding Cakes" cookies were a total disaster----couldn't even get a dough to form. Today I made the "Mom's Coconut Kisses" with some degree of success, but baking time was too long and I burnt the first batch. What is with these recipes? I am a decent cook, can certainly follow directions, and yet keep getting disappointed. Perhaps you will have better luck than I.
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....
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Format: Hardcover
I have tried at least 8 of the recipes in this book and they all tasted great. I give them as presents, and people always ask for them again. But I get annoyed each time I pick up the book because of its shoddy construction. I treat all books carefully. However, within less than 1 year of purchase, whole chunks of pages were falling out of this book. The book is in about 10 pieces - delicious cookies, but I wouldn't spend money on the book again.
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By A Customer on Dec 21 2000
Format: Hardcover
I feel compelled to dissent from the glowing comments I've read here. I've tried 5 recipes, only one of which I'd make again (Bernachon's Biarritz); the other four varieties went into the trash. I bake extensively and have many cookie books, and to be fair, find most of them hit or miss, but this book is one of the most mediocre I've encountered both in range of recipes and results. The binding is doing fine, though.
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Format: Hardcover
Like many of you out there in review land, I bake a couple thousand or so cookies each Christmas to give as gifts. Usually round about September, friends and relatives start asking me if I'm going to bake the ones that are their particular favorites, whatever those might be. As a veteran cookie baker, I can't say enough good things about this book from Rose Levy Beranbaum. First of all, there is a large, full color glossy of every single cookie in the book. So you know exactly what they should look like. Secondly, she not only gives you very, very explicit measurements in both cups and grams, but her directions are quite thorough and well-explained. Then she tells you exactly how to store each kind of cookie, and how long it keeps. This is really helpful to me, since I bake about a dozen different kinds of cookies for gifts between Thanksgiving and Christmas. This way I can bake the cookies that keep the best first, and work my way toward the more fragile ones toward the end.
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.
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Format: Hardcover
This is an excellent cookie book and every cookie I've made from it has been outstanding. Unfortunately, there's one recipe that temps me over and over again -- even though I've failed at it everytime. It's a divine-looking recipe for a chocolate- and almond-topped toffee called Mahogany Buttercrunch. It looks so-o-o tempting. Unfortunately, I am a novice at candymaking and every attempt to prepare this recipe has been an ignominious failure. I even went out and bought a professional candy thermometer -- didn't help.
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!
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