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Will this settle the chocolate chip cooky debate?

Just released, Cookies: Step-by-Step Techniques (Lane Publishing Co., Menlo Park, Calif., 1985; $5.95) is a comprehensive and well-chosen collection of new and traditional favorites, party treats, and holiday ideas. The 96-page cook book, by the editors of Sunset Books and Sunset Magazine, is a splendid resource for good cooks looking for good cooky recipes, and for newer cooks who will find the step-by-step directions featured in the 84 color illustrations a reassuring guide to success. Opening remarks give some pertinent thoughts on how to store cookies.

The chapters are divided mostly by techniques--drop, bar, hand-molded, cut-out, icebox--and each opens with a dramatic, full-page color picture that is a sampler of the recipes to come. Among special mini-chapters tucked here and there, one gives information on the best cookies to mail and includes postal requirements.

Next are the easy-to-make bar cookies, then hand-molded cookies, sure to please those who enjoy the shaping as much as the baking. Cut-out and specialty cookies make sure of tools: cutters, presses, irons. Simple icebox cookies come next, followed by wholesome cookies made with hearty flours, seeds, and fruits.

The holiday chapter taps techniques from throughout the book. Old favorites mingle with cookies suited for tradition.

From the first chapter on drop cookies comes this quintessential chocolate chip recipe, with a variation that uses coconut and mecadamia nuts.

Chocolate Chip Cookies at Their Best 1 cup (1/2 lb.) butter or margarine, at room temperature 1/2 cup solid vegetable shortening 1-1/3 cups granulated sugar 1 cup firmly packed brown sugar 4 large eggs 1 tablespoon vanilla 1 teaspoon lemon juice 3 cups all-purpose flour 2 teaspoons baking soda 1-1/2 teaspoons salt 1 teaspoon ground cinnamon (optional) 1/2 cup rolled oats 2 large packages (12 oz. each) semisweet chocolate baking chips 2 cups chopped walnuts

In large bowl of an electric mixer, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, stir together flour, baking soda, salt, cinnamon, and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate and walnuts.

Use a scant 1/4 cup of dough for each cooky. Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart.

For soft cookies, bake in a 325[deg.] oven until light golden brown, 17 to 19 minutes; for crisp cookies, bake in a 350[deg.] oven until golden brown, 16 to 18 minutes. Transfer to racks to cool. Serve, or store airtight. Makes about 3 dozen.

Coconut-Macademia Cookies

Follow directions for chocolate chip cookies at their best, but use 2/3 cup granulated sugar and 1-2/3 cups firmly packed brown sugar; increase all-purpose flour to 3-1/2 cups, and omit cinnamon and oats. Omit chocolate chips and walnuts; instead stir in 2-1/2 cups sweetened shredded coconut and 1-1/2 cups very coarsely chopped macadamia nuts. Bake in a 325[deg.] oven until golden brown, 22 to 25 minutes. Makes about 3 dozen.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes; book of cookie recipes
Article Type:Bibliography
Date:May 1, 1985
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