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
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Notes about this book

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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.

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  • ISBN 10 0556700414
  • ISBN 13 9780556700418
  • Published Apr 13 1989
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc


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