The perfect cookie for every occasion.
Cookies are the treat that never disappoints. Whether you’re
baking for a party or a picnic, a formal dinner or a family
supper–or if you simply want something on hand for snacking–there
is a cookie that’s just right. In Martha Stewart’s Cookies, the
editors of Martha Stewart Living give you 175 recipes and
variations that showcase all kinds of flavors and fancies. Besides
perennial pleasers like traditional chocolate chip and oatmeal
raisin, there are other sweet surprises, including Rum Raisin
Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling,
and Lime Meltaways.
Cleverly organized by texture, the recipes in Martha Stewart’s
Cookies inspire you to think of a classic, nostalgic treat with
more nuance. Chapters include all types of treasures: Light and
Delicate Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues;
Rich and Dense Key Lime Bars, Chocolate Mint Sandwiches, Peanut
Butter Swirl Brownies; Chunky and Nutty Magic Blondies, Turtle
Brownies, White Chocolate-Chunk Cookies; Soft and Chewy
Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies;
Crisp and Crunchy ANZAC Biscuits, Chocolate Pistachio Biscotti,
Almond Spice Wafers; Crumbly and Sandy Cappuccino-Chocolate
Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches; and Cakey
and Tender Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies
with Brown-Butter Icing.
Each tantalizing recipe is accompanied by a lush, full-color
photograph, so you never have to wonder how the cookie will look.
Beautifully designed and a joy to read, Martha Stewart’s Cookies is
rich with helpful tips and techniques for baking, decorating, and
storing, as well as lovely gift-packaging ideas in standout Martha
Stewart style.
關於作者：
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.
內容試閱：
Rum Raisin Shortbread
*Makes about 4 12 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.
* 12 cup dark rum
* 1 cup currants
* 1 cup 2 sticks unsalted butter, room temperature
* 34 cup confectioners'' sugar
* 12 teaspoon finely grated orange zest
* 1 teaspoon pure vanilla extract
* 1 12 cups all-purpose flour
* 34 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 downthe 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 12 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
into14-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.
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