THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. As Nancy Baggett tells the story of America’s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions.
Table of Contents
Chapter 1 Read This: How to Make Great Cookies Every Single
Chapter 2 Sugar Cookies and Shortbreads
Chapter 3 Chocolate and White Chocolate Chip Cookies
Chapter 4 Chocolate and Mocha Cookies
Chapter 5 Brownies, Blondies, and Other Bar Cookies
Chapter 6 Fruit, Pumpkin, and Carrot Cookies
Chapter 7 Nut and Peanut Cookies
Chapter 8 Oat, Coconut, and Sesame Seed Cookies
Chapter 9 Ginger, Spice, and Molasses Cookies
Chapter 10 Cookie Decorating and Crafts
Bibliography
Index
Reviews
The San Francisco Chronicle ...
"The All-American Cookie Book by Nancy Baggett (Houghton Mifflin, $35) is a flag-waver of a cookbook, built on the contention that American bakers have not just copied European customs but have created a distinct sweet repertoire of their own. The collection is accompanied by enough basic advice and instructions to tempt even a kitchen klutz to dip into the flour sack and the sugar jar."
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