The International Cookie Cookbook by Nancy Baggett

  • Lemon bars (page 16)

    from The International Cookie Cookbook The International Cookie Cookbook by Nancy Baggett

    • Categories: Brownies, slices & bars; Quick / easy; Dessert; American
    • Ingredients: all-purpose flour; granulated sugar; eggs; lemons; powdered sugar; unsalted butter
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Snickerdoodles

    • trudys_person on April 26, 2018

      Perfect classic Snickerdoodle recipe ... (pp. 22-23.)

  • Butterscotch brownies

    • hibeez on September 01, 2017

      smell better than they taste.

  • Napoleon's hats (Napoleonhattar)

    • Jane on December 15, 2013

      I made these for a Swedish friend's glögg party. They were nice, good almondy flavor. I had a couple of issues. The marzipan filling was very runny with the directed egg white, lemon juice and water. I added quite a lot of ground almonds to bulk it up - which I was glad about as there wouldn't have been enough filling to make the 36 cookies (as it was, I had quite a bit of pastry left over so wished I had even more filling). My other advice is to pinch the corners of the hat - with my first batch the sides flopped open when baking. The cookies come out looking pale and under-baked but are actually fine - the underside is crisp.

  • Chocolate spritz cookies (Lekebergskakor)

    • hibeez on October 19, 2017

      fragile but very good.

  • Cinnamon stars (Zimtsterne)

    • hibeez on October 19, 2017

      While these are tasty, I recall using almost twice as much confectioner's sugar as called for, to keep the dough manageable.

  • Jam-filled butter cookies (Huszárcsók)

    • hibeez on May 15, 2017

      recipe doubles nicely (using a 6 qt. stand mixer). Can use other jams - have tried blueberry/raspberry, apricot, strawberry. It helps to stir the jam first.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1556703287
  • ISBN 13 9781556703287
  • Published Aug 26 1993
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

A diverse collection of recipes for cookies from around the world. The book includes old-fashioned American favouries such as Chewy Raisin Oatmeal Cookies and contemporary recipes such as Macadamia Nut-White Chocolate Chunk Cookies. French Tuiles, Italian Biscotti and Swedish Lace Cookies are among the many other offerings from around the world. History and background information accompany the recipes and the chapter on cookie-making basics - from supplies to techniques and helpful hints - includes an updated resource list. "The International Chocolate Book", by the same author, won the IACP award for Best Dessert.

Other cookbooks by this author