It’s no secret that I love cookies. Ever since I was kid, they’ve been my favorite dessert (okay, they might be ties with ice cream as my favorite). Mom had an old cookbook devoted entirely to cookies that was always fun to look through. Every holiday season, we’d pull it out and decide what we wanted to make – they were all good. Unfortunately that book is long out of print (she got it at a yard sale, and it looked pretty old even then). So you can imagine my excitement when I found out that a new cookie-themed cookbook was coming out, right in time for cool autumn nights that call for fresh from the oven cookies.
The Cookiepedia, by Stacy Adimando definitely doesn’t disappoint. First off, the book is adorable! From it’s brown paper bag cover to the bright colors and cute illustrations to the spiral binding that lays flat on the counter, this book is really nicely put together.
The recipes themselves range from classics (chocolate chip, pecan sandies) to fancier recipes (cornmeal cookies with rosemary, French macarons) arranged into chapters like “buttery,” “chocolaty,” and “spicy.” Each recipe has tips, twists and variations, and a place to record your own notes. Like I said, the design is really nice – you can tell they put a lot of thought into how it was laid out.
The recipes are short, easy to follow, and for the most part can be made with ingredients that you probably have on hand. And they’re good. Really good. The chocolate sandwich cookies with cream filling taste like the best Oreos you’ve ever imagined. I may or may not have eaten half a batch of the gingersnaps in one sitting. The pistachio butter cookies are stroke of pure genius (like peanut butter cookies, but better).
My only complaint about The Cookiepedia is that there are only 50 recipes. I can only hope that there’s a sequel in the works.
- 3 cups All Purpose Flour
- 2-1/2 teaspoons Baking Soda
- 1-1/2 teaspoons Ground Ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
- 1 cup unsalted Butter at room temperature
- ¼ cup Sugar
- ¼ cup Light Brown Sugar
- 1 Egg
- ⅓ cup Molasses
- Sift flour, baking soda, spices, and salt into a bowl and set it aside.
- Cream the butter and sugars on medium spee for several minutes until smooth, light, and fluffy.
- Beat in the egg, then molasses, and mix again. The dough will start turning a lovely brown color.
- Mix in the flour mixture one-third at a time. Turn out the dough on a lightly floured surface. Roll the dough into two 9-inch logs. Wrap in foil and refrigerate for at least 30 minutes, or until firm enough to slice.
- Grease several cookie sheets. Using a sharp knife, cut sliced 1/4 to 3/8 inch thick. Place on cookie sheet and sprinkle the tops with additional sugar.
- Bake at 350F for 6 to 10 minutes, until set but not browned. Cool sheets for a few minutes before moving cookies to a wire rack.
- Once cooled, sandwich two gingersnaps with a small dollop of marshmallow fluff. Dip in melted chocolate that has been cooled slightly.