Williams Chuck - Williams-Sonoma Collection: Cookies
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- Book:Williams-Sonoma Collection: Cookies
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- Publisher:Weldon Owen; Free Press
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- Year:2002
- City:New York
- Rating:5 / 5
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Williams-Sonoma Collection: Cookies: summary, description and annotation
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Williams-Sonoma Collection Cookies offers over 40 delicious recipes, including time-honored favorites as well as fresh new ideas. Brighten up a rainy day with chocolate cookie sandwiches, tempt guests with light hazelnut meringues after a dinner party, or celebrate the holidays with sweet and sparkly cutout stars. Here, you will find all the classics as well as cookies for making with and enjoying with kids or for sending to faraway friends. If you are planning a party or searching for a cookie to establish new holiday tradition, youll find plenty of recipes with style inside these pages. In addition, a chapter devoted entirely to decorating provides you with simple ideas for transforming cookies into little works of art.
Full-color photographs of each cookie recipe help make it easy to decide which one to bake, and photographic side notes throughout highlight key techniques or essential ingredients, making this book the ideal source to have on hand for making cookies. An informative basics section and glossary fill in all you need to know to create a wide array of irresistible cookies
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cookie. And, because cookies are as easy and fun to make as they
are to eat, you have every reason to try one of the tempting recipes
in this book. Whether you prefer crisp cookies flavored with
cinnamon and chopped nuts, dense chocolate bars with a touch
of espresso, powdered sugardusted rounds filled with raspberry
jam, or a buttery wedge of shortbread, youll find more than a
few favorites inside.
results and is accompanied by an informative side note that covers
an essential ingredient or technique, helping you to make cookies
that are always delicious. And, if you turn to the basics section in
the back of the book, you will find additional tips, as well as
creative ideas for packaging and presenting cookies as thoughtful
gifts. I wish you much success with these recipes, which I hope you
will share with all your family and friends.
the most beloved sweet treat. Here are all the popular favorites,
from buttery shortbread and delicate madeleines to irresistible
chocolate chip cookies and crunchy anise biscotti. Perfect for an
afternoon pick-me-up or a late-night snack, these cookies can
only be improved on by a cup of hot tea or a glass of cold milk.
sheets. Sift the flour, baking powder, baking soda, and salt onto a
sheet of waxed paper; set aside.
butter until fluffy and pale yellow. Add the granulated and brown
sugars and continue beating until the mixture is no longer gritty
when rubbed between your finger and thumb. Add the egg and
vanilla and beat on low speed until blended, occasionally stopping
the mixer and scraping down the sides of the bowl with a rubber
spatula as needed.
or stir with a wooden spoon just until blended. Add the chocolate
chips and the walnuts, if using, mixing or stirring just until blended.
balls or drop by rounded tablespoons onto the baking sheets,
spacing the cookies about 2 inches (5 cm) apart.
12 minutes. Let the cookies cool briefly on the pans on wire racks
before transferring them to the racks to cool completely.
all-purpose (plain) flour
powder
(bicarbonate of soda)
unsalted butter, at room
temperature
granulated sugar
packed light brown sugar
(essence)
sweet (plain) chocolate
chips
toasted (), then
coarsely chopped (optional)
chocolate chip cookie is
studded with semisweet
(plain) chocolate chips, but
your choice of chips is much
greater. Markets now carry
chips made of milk chocolate,
white chocolate, peanut butter,
and old-fashioned butterscotch.
You can also choose between
standard-sized chips, or
morsels, and mini chips that
are about half the size. Store
chips of any flavor in an airtight
container in a cool, dry place
to avoid bloom, a harmless
dusting of white that forms on
the surface of chocolate
when it has been exposed to
extreme temperatures.
9-inch (23-cm) square baking pan.
butter until fluffy and pale yellow. Add the confectioners sugar
and the / cup granulated sugar and continue beating until the
mixture is no longer gritty when rubbed between your finger and
thumb. Beat in the vanilla.
Gradually add the flour mixture to the butter mixture and mix on
low speed or stir with a wooden spoon just until blended.
Sprinkle evenly with the 1 tablespoon granulated sugar.
Remove the pan from the oven and immediately use a thin, sharp
knife to cut the shortbread into strips 3 inches by 1 inch (7.5 cm
by 2.5 cm). Use a toothpick or the tines of a fork to decorate the
shortbread with a pattern of dots. Let the strips cool in the pan on
a wire rack for 30 minutes before transferring them to the rack to
cool completely.
unsalted butter, at room
temperature
confectioners (icing) sugar
granulated sugar, plus
1 tablespoon for sprinkling
(essence)
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