• Eat Your Books

  2001 James Beard Award Nominee

Notes about Recipes in this book

• Crackled chocolate cookies

  • louie734 on January 31, 2015

    Made these for Christmas plates to add something chocolate. Though very pretty, these weren't incredible taste or texture-wise... and once they staled slightly, they were no good at all. These would be an ok bring-to-work-tomorrow cookie, but not something to make ahead of a busy holiday.

• The Good Cook's gingersnaps

  • aeader on January 08, 2012

    After trying this recipe, I can never go back to another. These are by far the best gingersnaps ever. I am one of those people who always adds extra spices to gingerbread recipies, to boost the flavor. But with these I didn't have to - the dark sweetness of the molasses combined with the ginger an other spices were just perfect. Right after baking they have a bit of chewiness to them, but by the next day are perfectly crisp.

• Chunky peanut butter cookies

  • aeader on April 20, 2013

    These make a very crisp peanut butter cookie. Took some to work and everyone liked them, but I think I prefer a more chewy cookie.

• Banana walnut squares

  • Bloominanglophile on April 05, 2014

    (2005) Good!

• Palm Beach lemon cookies

  • Bloominanglophile on April 05, 2014

    (2007) I thought these were just ok, and would rather try other lemon cookie recipes in the future.

• Coffee pecan meringues

  • Bloominanglophile on December 30, 2015

    These taste alright--I made them to use up some extra egg whites from other Christmas baking projects. Just not my favorite, as they are also a bit difficult to pipe evenly (and I'm a stickler for a pretty cookie when I'm giving them as gifts).

• Appenzeller Biberli

  • Bloominanglophile on December 13, 2020

    I just revisited these cookies that I made over 20 years ago! This recipe, along with other interesting Swiss cookies appeared in the December 1994 issue of Gourmet, and I tried a handful of them. These are basically a spice cookie wrapped around an almond filling flavored with lemon zest and kirsch and cut into trapezoid shapes from a log of the dough. If you enjoy (or enjoyed) playing with playdough, then you will enjoy making this cookie--you need to manipulate the dough around the filling and it will probably need a bit of coaxing! The biberli do need to age for a couple of days to develop flavor. The suggestion to add a slice of apple (I used my terra cotta sugar softener) is also encouraged, as it turns the crunchy cookie into a delightfully chewy one. One last tip--don't use much flour to roll out the logs of this dough or let it dry out, as it results in fissures in the finished product.

• Aunt Ida's poppy seed cookies

  • hillsboroks on October 28, 2020

    These are very strange looking cookies on the baking sheet before they go into the oven -they are dark and grayish-colored but once they bake they look just like the picture in the cookbook. I added 1/2 teaspoon orange oil for flavor and cut the vanilla to 1/2 teaspoon but the finished cookie turned out pretty bland. I ended up making a buttercream frosting with more orange oil added and once frosted the cookies were much better. I think they need a bit more salt to bring out their flavor and will try 1/4 teaspoon next time.

• Speculaas

  • hillsboroks on March 18, 2023

    These cookies are such a spice-filled flavor delight and really quite easy to make. I don’t have cookie molds so I used my new Nordic Ware Starry Night cookie stamps. I made a ping pong ball size rounded dough ball, flattened it slightly with the palm of my hand and then used a cookie stamp that had been dipped in flour. This is first dough I’ve had such great success with the cookie stamps. The recipe says to bake them 15-20 minutes and I thought my cookies being smaller might bake in less time but I was wrong. They need to bake at least 15 minutes and could have probably baked another couple of minutes.

• Pecan wafers

  • mamacrumbcake on July 14, 2015

    Love it, easy and delicious. I've also adapted it to gluten free and it is one of my most successful GF adaptations.