Cookies Unlimited by Nick Malgieri

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  • 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.

  • 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.

  • Banana walnut squares

  • 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).

  • 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.

  • 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.

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  • ISBN 10 0060192852
  • ISBN 13 9780060192853
  • Published Oct 01 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks
  • Imprint William Morrow Cookbooks

Publishers Text

Few things in life are as comforting as home-baked cookies, and popular cooking teacher and acclaimed author Nick Malgieri teaches how to make them right in this beautifully illustrated cookbook. Praised for his delectable recipes and flawless, easy-to-follow approach to baking, Malgieri has collected his favorite recipes from across the world to provide a range of more than 350 original and time-tested recipes for cookies for every occasion. From classics like peanut-butter drop cookies and gingersnaps to impressive French tuiles, marbled chocolate biscotti, and spectacular gingerbread houses, this book offers everything homebakers want to know about making cookies. Whether you've made one cookie or hundreds, this volume will help you to always keep that cookie jar full!

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