The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 by Gourmet Magazine Editors

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Norwegian butter cookies (Spritz)

    • IvyManning on December 17, 2014

      These did not work at all , way too dry to press out of pastry bag

  • Aunt Sis's strawberry tart cookies

    • IvyManning on December 17, 2014

      These did not work well. As instructed I cut the butter into the flour and kneaded briefly and chilled for several hours. A lot of the butter separated out of the dough and left lacy, bubbly edges and messy, sloppy cookies. Another fail from this book :(

    • Astrid5555 on December 16, 2012

      Easy and delicious. Made one half with strawberry, the other half with apricot jam.

    • mamacrumbcake on March 08, 2019

      We love these cookies and have been making them for many, many years. It makes a lovely, tender, and buttery cookie. I use the food processor to mix them and have never had a problem. They always turn out beautifully. Sometimes, I add a little more jam after baking. The dough by itself is very versatile. I have used it for sugar cookies, put it through a cookie press, and even converted to gluten free. The GF version makes one of the nicest GF cookies and kids love them.

  • Walnut acorn cookies

    • IvyManning on December 17, 2014

      This recipe make dough that is much too soft to form into acorn shapes as instructed. They just looked liked greasy blobs. This is one of many fails from this book. I think the recipes are really dated and perhaps they haven't cross tested with modern ingredients. I wish they would have listed dry ingredients in grams or ounces for better accuracy. Dumping this book!

  • Cottage cheese cookies

    • sgump on June 23, 2013

      A lovely 50-year-old recipe. Used unsalted butter and 1% milkfat small-curd cottage cheese; added 1/2 tsp rosewater (in addition to the 1 tsp vanilla called for); baked for about 12 minutes at 350+. And even though I used a teaspoon to shape the cookies as I dropped them, my yield was only 4 dozen (not 8 dozen). Quite tasty, though, and quick! (Page 48.)

  • Apricot chews

    • jp_nyc on April 10, 2016

      These were one-bowl / no-mixer easy and turned out well. I used California apricots as suggested and the filling was deep orange, tart and intense (probably too much so for little kids); overall these bar cookies were not very sweet. I cut them into squares when were probably still too hot from the oven; next time will wait until a bit cooler. Also next time I might add a dash of vanilla, and also finish with a light dusting of confectioner's sugar.

  • Chocolate wafers

    • twoyolks on November 29, 2015

      I had problems making these because I didn't read the recipe notes first. I used rum instead of rum extract. These are basic chocolate wafers but they didn't end up quite as crisp as expected.

  • Chocolate peppermint bar cookies

    • twoyolks on December 26, 2018

      This are nice but a bit basic. The peppermint candy is the dominant flavor with just a bit of chocolate.

  • Mocha cookies

    • scparks on April 14, 2012

      A wonderfully Chocolate cookie. Always gets rave reviews and requests for more. Adapts well to Gluten Free using Cup 4 Cup or KA all-purpose.

  • Polish apricot-filled cookies

    • hillsboroks on December 30, 2019

      These were a wonderful addition to my Christmas cookie gift boxes. They were not terribly rich or sweet but had a delightful flavor from the apricot filling and a nice pastry crust. I did dust them with powdered sugar and would not recommend skipping it. I received many compliments on these cookies and will definitely make them again.

  • Linzer bars

    • hibeez on January 06, 2019

      Dough was very difficult to work with much too soft. Cookies were not crisp.

  • Pecan tassies

    • Jviney on July 25, 2021

      These were surprisingly quick and unfussy. No greasing the muffin pan, basic ingredients, and they’re so tasty and cute.

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

Reviews about this book

Reviews about Recipes in this Book

  • ISBN 10 0547328168
  • ISBN 13 9780547328164
  • Linked ISBNs
  • Published Nov 02 2010
  • Format Hardcover
  • Page Count 161
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt (HMH)

Publishers Text

For this stunning collection, the editors of Gourmet delved deep into their archives and selected the most delicious cookie for each year of the magazine’s sixty-eight-year existence. After marathon testing sessions and winnowing from thousands of recipes—many sent in by readers—they chose an amazing array, from the almond-scented French-style Cajun Macaroons, from the magazine’s beginnings in 1941, through Mocha Toffee Bars (1971), to the contemporary Glittering Lemon Sandwich Cookies. The enticing assortment includes:

Cookies of every type and description: from the homey (Aunt Sis’s Strawberry Tart Cookies) to the exotic (Grand Marnier-Glazed Pain d’Epice Cookies), including balls, bars, refrigerator cookies, drop cookies, even deep-fried cookie confections.

Cookies from around the world: from Dutch Jan Hagels to Irish oatmeal sandwich cookies filled with cream and Irish whiskey, to Scandinavian Rosettes.

Dozens of Christmas cookies: Old-Fashioned Christmas Butter Cookies, star-shaped Moravian White Cookies, Chocolate Peppermint Bar Cookies.

Printed exactly as they originally appeared in the magazine, with abundant tips and recipe notes from Gourmet’s test kitchen, and with headnotes describing their cultural context, the recipes present a fascinating bite-by-bite history of how our appetites evolved.

Other cookbooks by this author