Cookies and Brownies by Alice Medrich

  • Easy cookie icing

    from Cookies and Brownies Cookies and Brownies by Alice Medrich

    • Categories: Frostings & fillings; Quick / easy; Cooking ahead
    • Ingredients: confectioner's sugar; food coloring of your choice; flavoring of your choice
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Notes about this book

  • nthompson on March 02, 2014

    I made 1,000 of the Mexican Wedding cakes for my daughters wedding. They were a huge hit and still remain my family's favorite cookie. Do add the optional egg yolk, this is what sets them apart.

Notes about Recipes in this book

  • Espresso swirl brownies

    • Miquette on January 12, 2013

      These are decadent! I recommend cutting into small pieces. I get more requests from friends and family for these brownies than anything else!

  • Apricot-lemon bars

    • breakthroughc on February 23, 2025

      These are really good. I like how crispy the crust stays and I like the ratio of crust to filling. Definitely will make again.

    • KatieK1 on February 23, 2025

      This recipe can be found online: https://sweetthought.ca/recipe/apricot-lemon-squares/print/

  • Rocky road bars

    • crowlands on February 09, 2026

      Decadent and delicious. I’ve made this several times since I first got the book in the early oughts. I’m surprised the recipe doesn’t call for salt; I sprinkled some Maldon when I added the marshmallow layer. The marshmallow layer doesn’t quite adhere to the graham crust, leaving it prone to separating, otherwise it would be 5 stars.

  • Toffee bars

    • KatieK1 on May 02, 2022

      These are delicious. That said, the base didn't get brown in the allotted time. The toffee mixture has to fully melt, which took longer than I expected. Then it needs to be spread/ Used finely chopped milk chocolate and spread it when it melted. These need to be initially refrigerated to set the chocolate.

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Reviews about this book

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Reviews about Recipes in this Book

  • New classic brownies

    • New York Times by Julia Moskin

      For a brownie almost as dark and dense as a chocolate truffle: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.

      Full review
  • ISBN 10 0446523828
  • ISBN 13 9780446523820
  • Linked ISBNs
  • Published May 16 2000
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Warner Books


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