Favourite Cookies Our 100 top recipes presented in one cookbook

Favourite
Cookies Whether you are a devotee of cinnamon stars and vanilla crescent cookies or just looking for some new, original recipe ideas, you are bound to find the ideal cookie be it chocolate, nutty, delicately crunchy, filled with jam or colourfully decorated in this charmingly presented book. Small in size but elegant in appearance, a selection of these little cookie treats will not only look amazing, they will also make the perfect companions to a quick espresso or a more comprehensive coffee get-together. There are so many different kinds of cookies to choose from that it will never become boring. Bake your way through our extensive recipe collection and discover a new favourite cookie of your own! Favourite
Cookies Naumann & Gbel Verlagsgesellschaft mbH,
a subsidiary of VEMAG Verlags- und Medien
Aktiengesellschaft
Emil-Hoffmann-Strae 1, 50996 Cologne (Germany)
www.vemag-medien.de
Cover photos: StockFood/Johnr
Translation from German: Susan Ghanouni in association with First Edition Translations Ltd, Cambridge
Complete production:
Naumann & Gbel Verlagsgesellschaft mbH
All rights reserved
ISBN 978-3-8155-8755-3 Picture credits Food photography Michael Brauner: P. Studio Klaus Arras: P. TLC Fotostudio: all other photos Contents Introduction Introduction Traditional and simple recipe favourites Gingerbread cookies Bethmnnchen German Christmas cookies Butter cookies Edible tree decorations Sour cream rings with cinnamon Oat cookies with raisins Heidesand shortbread cookies Almond crescents with honey Cointreau moons with orange Cherry cookies with ginger Santa Claus boots Ox-eye cookies Orange hearts with vanilla Aniseed cookies Cookie-filled Advent calendar Pepper nut cookies Cinnamon stars Ginger fingers Vanilla crescents traditional favourites Cup cookies Piped cookies Ice crystal cookies Black and white cookie rings Snowmen cookies Star towers Orange cookies with pine nuts Butter cookies with sprinkles Shortbread cookies with vanilla Caramel cookies with cinnamon Gingerbread cookies with walnuts Gingerbread with brown sugar Butter cookies with vanilla Almond Christmas spice cookies With nuts and chocolate Hazelnut fingers with rum raisins Florentine bites Cookies with rum Praline cookies Cherry and chocolate chip cookies Almond and amaretto hearts Macadamia and cherry cookies Almond crescents Macadamia moons Marzipan hearts with almonds Nutty triangles Ginger medallions with pistachios Almond triangles with redcurrant jelly Marzipan crunch cookies Pistachio gingerbead cookies Chocolate treats Chocolate and peppercorn stars Chocolate and mint cookies Espresso cookies with cocoa Chocolate medallions Walnut medallions with vanilla sugar Chocolate and peach cookies Cinnamon balls with hazelnuts Black shortbread cookies Walnut crescents Mocha hearts Spice cookies with pecan nuts Coconut and orange medallions Coconut macaroons on a chocolate base Almond rings with chocolate Delicious fillings Jelly hearts with marzipan Nougat hearts with hazelnut Walnut balls with marzipan Brandy and nut cookies The longer-the better cookies Hazelnut medallions with cherry filling Mocha macarons Lime cookies Jam rings Rum cookies with nougat filling Angels eyes cookies with rum Amarena cookies with kirsch schnapps Brabanzerl chocolate cookies with redcurrant jelly Peanut cookies Banana stars Espresso and chocolate kisses Chocolate meringues dipped in dark chocolate Nut cookies with nougat filling Cherry jam cookies Chocolate and coconut stars Orange cookies with vanilla Viennese fingers with hazelnut filling Marzipan and amaretto cookies International and trendy Amarena and limoncello cookies Calvados stars Cranberry crunch cookies Cappuccino crescents with white and dark icing Earl Grey cookies with redcurrants Espresso and ginger amaretti Finnish spicy cookies Strawberry and mint macarons Linz cookies Macarons dotted with cranberries Rosemary cookies Shortbread with salt caramel Viennese pastries Cocoa macarons with chocolate ganache Nutmeg cookies with egg liqueur filling Amarettini Christmas spice cookies with mulled wine icing Red macarons with cherry filling Apricot swirl cookies Cocoa and coffee swirls Baked apple tartlets Oriental crescent cookies with white chocolate Scottish shortbread Chocolate amaretti More Gourmet eBooks! Introduction Introduction Cookies and biscuits are all-rounders.

They can be small and sweet, crunchy, moist and chewy, vanilla-flavoured or aromatic with exotic spices, they will delight our taste buds and senses. The secret of their success lies in their perfect size. A cookie is perfect at any time of day: in the morning as a breakfast pick-me-up, in the evening as a bedtime treat and in between whenever it is time for a little break or you need extra motivation. Cookies are small enough not to spoil your appetite yet big enough to linger on the taste buds as a sweet and lasting memory. Storing cookies Cookies and biscuits are ideal for baking in quantity and storing. Unlike many other types of pastries and confectionery, cookies keep wonderfully well and will remain fresh and delicious for a long time if stored correctly.

The only exceptions are cookies with buttercream filling. After baking and cooling, cookies can quite simply be placed in a tightly sealed plastic container and stored in the freezer. Alternatively, they can be stored in a metal tin or ceramic container. Crunchy and chewy varieties of cookie should be stored separately from each other. Soft cookies will stay fresh longer in an airtight, sealed container whilst crunchy cookies keep best in a ceramic cookie jar, in which the small amount of air keeps the cookie dry. 150 C, Gas Mark 2). 150 C, Gas Mark 2).

The basic equipment You do not need an extensive range of complicated kitchen equipment to bake wonderful cookies, but it is a good idea to invest in the following if you plan to bake on a regular basis: Measuring equipment: the more precisely and carefully ingredients are weighed and measured, the more likely it is that the cookies will turn out successfully. Electronic scales obviously provide the most accurate measuring system. Mixing bowls: one can never have too many mixing bowls. At least one of the bowls should be heatproof so that it can be placed in the microwave or in a bain-marie for melting chocolate or butter. Hand-mixer, food processor: whisking egg whites and cream is best done with a hand-mixer, which can also be used to mix and knead cookie dough. Kitchen brushes: Silicon brushes are best. Kitchen brushes: Silicon brushes are best.

They are used for brushing on and evenly spreading glazing and do not leave hairs behind. Cookie cutters: there are all kinds of different shapes available, depending on the time of year and the respective occasion. The best results are achieved using good-quality cutters made from stainless steel. If necessary, you could also make do with a small, thin-edged drinking glass. Wire rack: after baking, cookies and biscuits need to be left to cool down. Rolling pin: A rolling pin is used for rolling out the cookie dough before cutting out individual shapes. Icing bag: this fabric pouch comes with a selection of different nozzles and is used either to pipe cookie mix onto a baking sheet or to decorate cookies with cream or icing. Icing bag: this fabric pouch comes with a selection of different nozzles and is used either to pipe cookie mix onto a baking sheet or to decorate cookies with cream or icing.