Cookies For Dummies E-Book

Carole Bloom

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 487

Veröffentlichungsjahr: 2011

Beschreibung

Have you ever opened a box of store-bought cookies and after the first dry bite, wished you were eating a warm, fresh baked one instead? Even store-bought cookies that claim to taste homemade really can't compare to the real thing. Well, cookie lovers, thanks to baker Carole Bloom, you can have the real thing--any time and any day of the week. With Cookies For Dummies, you'll be whipping up platefuls of the most scrumptious cookies imaginable in absolutely no time. Think Very Rich Cakelike Brownies. Or Almond Butter Cookies. Or Chocolate Biscotti. And not only will the book's nearly 200 recipes awaken the baker within, you'll get foolproof tips on making any type of creation in cookiedom--from simple drop, rolled, and refrigerator cookies to the more challenging bar, sandwich, and filled cookies, and finally, the pressed, hand-formed, and molded cookies that'll let you style eye-catching cookies that bear your unique signature. With help on every page, the book cues you in on: * Baking basics--such as choosing the right kitchen equipment and stocking up on essentials * Foolproof techniques for outstanding cookies, plus tips on troubleshooting baking mishaps * Decorating with chocolate (with tips on piping, painting, and stenciling) * Creating "slender'" versions of old favorites, while maintaining texture and boosting flavor * Discovering cookies from other cultures * Baking for the holidays and making baking fun for kids With a summary cheat sheet of baking essentials, helpful how-to illustrations, and humorous cartoons along the way, Cookies For Dummies will help you bake awe-inspiring homemade cookies that will have even the fanatical cookie lovers in your family clamoring for more.

Leseprobe

Cookies For Dummies®

by Carole Bloom

Cookies For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2001 by Wiley Publishing, Inc., Indianapolis, Indiana

Published by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

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Library of Congress Control Number: 2001092751

ISBN-13: 978-0-7645-5390-5

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1

About the Author

Carole Bloom, CCP, is a European-trained pastry chef and confectioner, cookbook author, food writer, media chef, cooking instructor, and spokesperson. In addition to having professional experience in world-class hotels and restaurants in Europe and the United States, Carole has taught her art for over 20 years at cooking schools throughout the United States. She has also worked as a consultant for both new and established culinary enterprises.

Carole is the author of five cookbooks. Her most recent is All About Chocolate: The Ultimate Resource for the World’s Favorite Food (Macmillan/IDG), winner of Best Chocolate Book 1999 at Eurochocolate. Carole’s other books include Truffles, Candies, and Confections (Crossing Press), The International Dictionary of Desserts, Pastries, and Confections (Morrow), The Candy Cookbook (Chronicle Books), and Sugar and Spice (HP Books). She also contributed to the candy chapter for the newly revised edition of the American culinary classic Joy of Cooking (Scribner). Carole’s food articles appear regularly in national magazines, including Bon Appétit, Fine Cooking, Food & Wine, and Gourmet. She is often on television for cooking demonstrations and interviews, with appearances on the Today Show, ABC World News This Morning, CNN, and Better Homes and Gardens Television. Carole speaks frequently at national and international conferences and is one of the chefs who make annual appearances at the Chef’s Holidays in Yosemite, California. She has been the national spokesperson for the American Boxed Chocolate Manufacturers Group.

Dedication

With love to my husband, Jerry, a true cookie monster.

Author’s Acknowledgments

For moral support and tasting lots of cookies, I thank my mother, Florence Bloom, and good friends Terrie Chrones, Susie Hostetter, and April Stinis (ice skating buddies extraordinaire), and Suzy Semanick-Schurman. Special thanks to Kitty Morse for being such a supportive and understanding friend. Thanks to my agent, Jane Dystel, for her savvy and for always being there when I need her. Thanks to acquisitions editor Linda Ingroia for breathing new life into this book. Project editor Suzanne Snyder did a masterful job and was a real pleasure to work with. Many thanks to my husband, Jerry, my premiere cookie taster, dish washer, computer guru, resident comedian, and travel planner. Without his unwavering support and help I would not have been able to complete this project.

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our Dummies online registration form located at www.dummies.com/register/.

Some of the people who helped bring this book to market include the following:

Acquisitions, Editorial, and Media Development

Project Editor: Suzanne Snyder

Senior Acquisitions Editor: Linda Ingroia

Senior Copy Editor: Tina Sims

Assistant Acquisitions Editor: Erin Connell

Technical Editor and Recipe Tester: Emily Nolan

Nutritional Analyst: Patty Santelli

Editorial Manager: Pam Mourouzis

Editorial Assistant: Carol Strickland

Composition Services

Project Coordinator: Nancee Reeves

Layout and Graphics: Amy Adrian, LeAndra Johnson, Jackie Nicholas, Barry Offringa, Jacque Schneider, Betty Schulte, Joyce Haughey

Proofreaders: Aptara, Marianne Santy, Rob Springer

Indexer: Aptara

Illustrator: Liz Kurtzman

Art Director: Michele Laseau

Cover: David Bishop, photographer; Brett Kurzweil, food stylist; Donna Larsen, prop stylist

Publishing and Editorial for Consumer Dummies

Diane Graves Steele, Vice President and Publisher, Consumer Dummies

Joyce Pepple, Acquisitions Director, Consumer Dummies

Kristin Ferguson-Wagstaffe, Product Development Director, Consumer Dummies

Ensley Eikenburg, Associate and Publisher, Travel

Kelly Regan, Editorial Director, Travel

Publishing for Technology Dummies

Andy Cummings, Vice President and Publisher, Dummies Technology/General User

Composition Services

Debbie Stailey, Director of Composition Services

Contents

Title

Introduction

How to Use This Book

Conventions Used in This Book

Foolish Assumptions

How This Book Is Organized

Icons Used in This Book

Part I : Ready, Set, Let’s Bake Cookies

Chapter 1: How to Get Started as a Great Cookie Baker

The Benefits of Making Your Own Cookies

A Good Cookie Maker Is Always Prepared

Be Organized

Making the Cookies

Chapter 2: The Cookie Baker’s Toolbox

Take Your Measure

Heavy Equipment

Pots, Pans, Sheets, and Racks

Basic Tools

Specialty Tools

Cookie Storage Containers

Paper Goods and Wrappings

Chapter 3: Ingredients for the Cookie Cupboard

Dry Ingredients

Dairy Liquids

Eggs

Fats

Flavorings

Fruit: Dried and Crystallized

Liquid Sweeteners

Nuts and Nut Pastes

Preserves and Jams

Salt

Special Ingredients

Sugar

Substitutions

Chapter 4: Foolproof Techniques for Outstanding Cookies

Preparing Ovens and Pans

Measuring and Sifting

Different Strokes for Different Ingredients

Dough Mixing 101

Baking Considerations

Cooling

Part II : Popular Types of Cookies

Chapter 5: Drop Cookies

Don’t Be a Drop Cookie Dropout

Chunky Drop Cookies

Chocolate Chip-Walnut Cookies

White Chocolate Chunk- Macadamia Nut Cookies

Oatmeal-Raisin Cookies

Peanut Butter Cookies

Not So Chunky Drop Cookies

Chocolate Macaroons

Molasses Spice Drops

Maple Pecan Crisps

Chapter 6: Rolled Cookies

Handling the Dough

Baking Your Rolled, Cutout Cookies

Decorating Your Cookies

Ready to Rock and Roll

Mocha Hazelnut Snaps

Almond-Cinnamon Stars

Walnut-Lemon Stars

Rolled Sugar Cookies

Almond Butter Cookies

Sablés

Chapter 7: Refrigerator Cookies

Chilling in the Fridge

Roll Your Own and Then Slice ’Em Off

Almond Coins

Diamond Circles

Butterscotch Coins

Benne Wafers

Hazelnut Slices

Part III : Stylish Cookies

Chapter 8: Bar Cookies

The Best, Bar None

All-Time Favorites

Oatmeal Shortbread Bars

Coconut-Pecan Squares

Lemon Squares

Belafonte Bars

Date-Nut Bars

The Art of Shortbread

Classic Scottish Shortbread

Cakelike Bars

Very Rich Cakelike Brownies

Gingerbread

Chapter 9: Sandwich Cookies

Sticking Together

Mastering Pastry Bag Techniques and Piping

Cocoa Sandwiches

White Chocolate Cream Filling

Hazelnut-Almond Sticks

Sandwiches with a Touch of Class

Pofer Cookies

Ischl Tartlets

Chapter 10: Filled Cookies

Thumbs Up to Thumbprints!

Raspberry-Hazelnut Thumbprints

Apricot-Almond Thumbprints

Hidden Surprises and Mini-Pies

Rugelach

Pecan Tassies

Date Pinwheels

Part IV : Shaping Up Your Cookies

Chapter 11: Pressed Cookies

Let the Presses Roll!

Using a Pastry Bag to Press Cookies

Delicious Pressed Cookies

Chocolate Butter O’s

Almond Macaroons

Cocoa Wafers

Nut Wafers

Chapter 12: Hand-Formed Cookies

Handling Hand-Formed Cookies

Familiar Favorites

Classic Sugar Cookies

Gingersnaps

Snickerdoodles

Keeping the Balls Rolling

Coconut Butter Balls

Cardamom-Orange Nut Balls

Hazelnut Chocolate Balls

Dressy Cookies

Hazelnut Crescents

Hazelnut Crisscross Cookies

Almond Jam Slices

Biscotti

Anise Biscotti

Chocolate Biscotti

Cornmeal Almond Biscotti

Chapter 13: Molded Cookies

Keeping Your Shape

Madeleines: Proust’s Favorite Cookies

Basic Madeleines

Dark Chocolate Madeleines

White Chocolate Madeleines

Almond Madeleines

Making Spectacular Speculaas

Speculaas

Springing into Springerle

Springerle

Part V : Cookies of Distinction

Chapter 14: International Specialties

Cookies Are Everywhere!

The United Nations of Cookies

Husar Rounds

Mexican Wedding Cakes

Chinese Almond Cookies

Pinolate (Italian Pine Nut Cookies)

Walnut Mandelbrot

Pizzelles

Bizochitos

Chapter 15: Cookies to Celebrate the Holidays

Holiday Baking Tips

Holiday Cookies from Around the World

Kourambiedes (Greek Butter Cookies)

Cocoa Brownie Balls

Spritz Cookies

Almond-Vanilla Crescents

Moravian Molasses Spice Cookies

Lebkuchen

Chapter 16: Chocolate Indulgences

Life without Chocolate? No Way!

So Go Ahead, Indulge Yourself

Chocolate Drops

Chocolate-Peanut Butter Coins

Mocha Pretzels

Cocoa Spice Drops

Chocolate Fudge Brownies

Mocha Walnut Coins

Mocha Hazelnut Fingers

Florentines

Chapter 17: Big Cookies

Thinking Big

Giving Your Small Cookies Growth Hormones

No, You Don’t Need an Airplane Hangar

Ginger Molasses Giants

Giant Pecan O’s

Cocoa Walnut Giants

Oatmeal Raisin Walnut Giants

Chapter 18: Cookies Are for Kids

Nearly All Ages Can Help Bake Cookies

Baking Safely with Kids

Peanut Butter and Jelly Disks

Butterscotch Nut Squares

Gingerbread People

Trail Mix Cookies

Hermits

Chapter 19: Slender Cookies

Where Fat in Cookies Comes From and What It Does

Lowering the Fat in Cookie Recipes

Maintaining Texture

Boosting Flavor

Chocolate and Cocoa Touches

Florentine Bars

Cocoa Meringue Drops

Swiss Cocoa Spice Cookies

Spice It Up!

Honey Spice Bars

Pfeffernuesse (Spice Nuts)

Cinnamon Stars

Reduced-Fat Ischl Tartlets

Spiced Sugar Cookies

Zalettini

Part VI : Dressing Up Your Cookies

Chapter 20: Chocolate Embellishments

Anything Tastes Better with Chocolate

Treating Your Chocolate Like an Honored Guest

Dipping Cookies in Chocolate

Be a Chocolate van Gogh (or Renoir, or . . . )

Chapter 21: Decoration Sensations

Spreading It On

Basic Decorating Icing

Royal Icing

Cookie Paint

Jazzing Up Your Cookies

Part VII : The Part of Tens

Chapter 22: Ten Troubleshooting Tips

My Cookie Dough Is Too Soft or Sticky When It’s Rolled or Pressed

My Dough Is Too Crumbly and Cracks When It’s Rolled

My Cookies Spread Too Much When Baking

My Cookies Are Too Crisp and Dark on the Bottom

My Cookies Are Too Dry or Too Moist

My Cookies Break Apart When Moved to a Cooling Rack

My Cookies Stick to the Cookie Sheet

My Cookies Bake Unevenly on the Cookie Sheet

My Cookie Dough Sticks to the Mold

My Molded Cookies Lose Their Detail When Baked

Chapter 23: Ten Tips for Storing and Transporting Your Cookies

Keeping the Freshly Baked Taste and Consistency

Storing Chocolate Cookies

Storing Iced or Filled Cookies

Cookie Stacking 101

Don’t Put Warm Cookies in Storage

Freezing Cookies

Taking Cookies on the Road

Cookie Exchanges

Cookies Make Great Gifts

Shipping Cookies Out of Town

Appendix A: Glossary

Appendix B: Sources for Ingredients and Equipment

Appendix C: Metric Conversion Guide

Introduction

E veryone seems to like cookies and has a favorite cookie or two or three. Maybe for you it’s one of the old standards, like oatmeal, chocolate chip, or peanut butter. Or maybe it’s a cookie with ethnic origins that your mother or grandmother made. Actually, I like just about every cookie. I especially like homemade cookies fresh out of the oven. With milk, coffee, or tea, or just plain as a snack, cookies seem to fit in nicely whenever and wherever.

This book goes much further than simply showing you how to make great cookies. It tells you how to make cookies easily, quickly, and with flair. It gives you all the necessary tips and tricks so that you can streamline the process and avoid any pitfalls. By following the guidelines in this book, you’ll quickly be a pro at making drop, rolled, refrigerator, shaped, bar, and sandwich cookies. This book is a fail-safe guide to making great cookies. You get all the necessary information to guide you to success, from what equipment and ingredients to have on hand to how to show off your cookie creations. The book is loaded with easy techniques to help you be successful every time you make cookies. I offer more than 100 cookie recipes, many with variations. These are the best of the best cookies.

How to Use This Book