By Nancy Baggett
THE ALL-AMERICAN COOKIE ebook celebrates nearby gemstones from each nook of the rustic: Pennsylvania Dutch tender Sugar Cookies, ny Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha coffee Wafers from Seattle. a worldly hazelnut chocolate sandwich cookie that was once the heavily guarded mystery of an Oregon hostess is right here, and so is a delightfully crisp (and effortless to roll out) out of date gingerbread cookie recreated from a handwritten 1880 notebook.
Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate bite cakes, and Caramel-Frosted Brown Sugar Drops. the gathering additionally good points devastatingly scrumptious modern creations like Chewy Chocolate bite Monster Cookies and Cranberry-Cherry Icebox Ribbons. for kids and adults alike, the most fascinating chapters stands out as the lavishly illustrated “Cookie adorning and Crafts,” along with every thing from easy tasks like Christmas cookies and Chocolate Gingerbread Bears to an complex gingerbread apartment. As Nancy Baggett tells the tale of America’s historical past, she slips in interesting bits of background, displaying the evolution of our homegrown baking traditions.
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Extra resources for The All-American Cookie Book
Bake the cookies, one sheet at a time, within the higher 3rd of the oven for eight to eleven mins, or until eventually golden brown everywhere and a little bit darker on the edges. opposite the sheet from entrance to again midway via baking to make sure even browning. move the sheet to a twine rack and enable stand until eventually the cookies enterprise up a little, 1 to two mins. utilizing a spatula, move the cookies to cord racks. permit stand until eventually thoroughly cooled. allow the baking sheets cool among batches to maintain the cookies from spreading an excessive amount of. shop in an hermetic box for as much as 2 weeks or freeze for as much as 1 month. . . . . . . . . . . . . . . . . . . . . . . . . fifty nine C h o c o past due a n d W h ite C h o c o past due C h i p C o o ok i e s ....... Chewy Chocolate chew Monster Cookies Makes 20 to 24 (4⁄/™-inch) cookies. Monster cookies got here into model within the past due Nineteen Eighties and feature been well liked by the young—and the hungry—ever considering that. the belief is to show out unmarried cookies that pack a 4- or five-cookie wallop, possibly to save lots of humans the time formerly spent going again for seconds, or even to allow them to declare they ate just one. At any fee, those monsters healthy with the present spirit of overindulgence; they're approximately five inches throughout and loaded with a complete pound of chocolate chunks. also they are crispy and brown at the edges and chewy far and wide else—just the way in which many lovers imagine chocolate chip cookies might be. 23/4 cups all-purpose white flour 2 teaspoons cream of tartar 1 teaspoon baking soda three/ four cup packed gentle brown sugar 1 2 /2 tablespoons mild corn syrup 2 huge eggs 1 /2 teaspoon salt 21/2 teaspoons vanilla extract 1 cup (2 sticks) unsalted butter, somewhat softened 23/4 cups (about sixteen oz) semisweet chocolate chunks (divided) three/ four cup plus 2 tablespoons sugar Tip In a wide bowl, completely stir jointly the flour, cream of tartar, baking soda, and salt; put aside. In one other huge bowl, with an electrical mixer on medium pace, beat jointly the butter, sugar, brown sugar, and corn syrup until eventually good combined and fluffy, approximately 2 mins. upload the eggs and vanilla and beat until eventually lightly integrated. Beat in 1/2 the flour mix till flippantly integrated. Stir within the ultimate flour combination and a beneficiant 1 cup chocolate chunks until eventually flippantly integrated. Refrigerate the dough for 30 to forty mins, or till company sufficient to form into balls. (If valuable, the dough can relax for 1 to two hours, however the cookies will unfold much less and be smaller. ) position the rest chocolate chunks in a shallow bowl. organize the cookies with both ready-to-use semisweet chocolate chunks or semisweet chocolate bars chopped into 1/8-to-1/4-inch items. Preheat the oven to 350 levels F. Grease a number of baking sheets or coat with nonstick spray. engaged on a sheet of wax paper, form the dough right into a disk, then divide it into quarters. Divide every one area into 5 - 6 equivalent parts. form the parts of dough into balls with flippantly greased fingers (the dough may be soft). Dip 1/2 each one ball into the reserved chocolate 60 .