• cpauldin on January 05, 2012

  I haven't made a bad recipe from this book. Excellent directions and a wide variety of cookies.

Notes about Recipes in this book

• Sour cherry white chocolate chunk cookies

  • cpauldin on January 05, 2012

    Excellent cookie! Whenever I make these I'm asked for the recipe. It's quite sweet so beware.

• Banana-oatmeal chocolate chip cookies

  • Breadcrumbs on March 15, 2013

    p. 68 This book just arrived on my doorstep yesterday and as soon as I saw this recipe, I knew I had to give it a try. We happened to have some over-ripe bananas that ultimately inspired my recipe choices and I’m delighted to have discovered this recipe! These cookies are truly scrumptious! Almost healthy-sounding don’t you think? I used ½ cup of whole grain spelt flour in place of the same amount of All-Purpose flour (along w 1 cup of AP) and we loved the nutty flavour this brought to the cookie. The cookie is nice an crisp on the outside but very tender on the inside with nice oozy chunks of chocolate. Interestingly the banana is cubed and stirred in at the last minute. Though you don’t see any banana it does add a delicate flavour to the cookie and it’s that lovely banana flavour that lingers on your palate. Delicious cookie sure to become a staple here! Photos here: http://chowhound.chow.com/topics/892460#7956774

• Peanut butter shortbread rounds

  • bakingtherapist on April 08, 2012

    I love these cookies! I have made them as sandwiches using nick malgieri's milk chocolate ganache. Amazing!!!

• Maple walnut leaves

  • cpauldin on January 05, 2012

    These are fabulous! Try to use Grade B maple syrup to get the most flavorful maple taste. Using a maple leaf cookie cutter makes them a special Autumn cookie.

• Tangerine kumquat rounds

  • Bloominanglophile on January 05, 2022

    I have been wanting to try this recipe for a long time--they are so attractively photographed in the book. The kumquat rounds have to be candied, and then the tangerine cookie (shortbread) dough is made, cut out, and the kumquats baked on top. I thought these would be more citrusy than they were--they just tasted like candied kunquats on top of a plain shortbread. My organic tangerine zest must not have had much flavor. I ended up using the finished cookies for brandy balls, where they were a bit more satisfying. Don't think these are a repeat--too much work for too little flavor.

• Crunchy peanut bars

  • trudys_person on April 09, 2022

    Delicious! Straight-forward, easy recipe. (page 120)

• Blueberry crumble bars

  • Bloominanglophile on September 01, 2013

    These bars are RICH! I would increase the amount of blueberries to at least 2 1/2 cups--maybe 3; 2 cups just wasn't enough. I might also decrease the amount of sugar with the blueberries and add some lemon zest to bring out the blueberry flavor. I only used 10 Tbsp butter in the crust because I didn't want to break out a third stick of butter for these bars (I said they were rich)! I think at least a couple of tablespoons of butter could be removed from this recipe without any ill effects. If serving these as a dessert instead of as a snack bar, I would couple them with vanilla ice cream, yoghurt ice cream (would nicely offset the richness), or barely sweetened whipped cream.

• Gingersnaps

  • Bloominanglophile on December 04, 2024

    A decent recipe if you need a crisp gingersnap.

• Triple-ginger pecan biscotti

  • Thredbende on August 19, 2015

    Making this according the the recipe, I only let the cookies cool longer, 20 minutes, before slicing the cookie logs into slices. This is a grown up cookie, with spicy heat from the raw and candied ginger and pepper (I used white). The crunch, complex flavors of ginger, butter and pecans, and keeping qualities of biscotti make is a favorite. Yesterday at a meeting, a young woman remarked to me that she knew I was a cook because of the biscotti cookies I had shared. I candy my own ginger for this cookie.

• Caramelized pecan-orange biscotti

  • PatriciaScarpin on January 24, 2012

    So good! Delicious beyond imagination. I sent them to my sister-in-law otherwise I'd have ended up eating the whole batch myself (not pretty). :)

• Honey-roasted peanut butter cookies

  • Bloominanglophile on December 13, 2020

    For some reason, the inclusion of honey-roasted peanuts in this cookie really called to me, and I decided to include it in my Christmas baking (although I would say it is a year-round type of recipe). This cookie has the benefit of being a slice cookie, so the dough can be frozen until needed (perfect for the holidays). I did make it with crunchy natural peanut butter, and that worked just fine. A simple but nice tasting cookie!

• Linzer hearts

  • sdeathe on August 22, 2024

    Very good, very easy. Chilled dough rolls out well, and will cut-and-carry to the cookie sheet even when not as cool. I found 350° for 12 to 14 minutes far too long in my oven, especially for the centre-cut hearts. Part way through I switched to 325° convection, starting at 8 minutes; much better. I used homemade raspberry jam, stuffed with seeds. Just fine and yummy. A lovely cookie to take to a tea party.

• Rum-raisin sandwich cookies

  • Bloominanglophile on December 30, 2015

    This was a new cookie recipe I was dying to try this year. It is a production but boy, are they delicious. A very adult cookie (each batch uses about 1/2 cup dark rum)! It does make quite a few (about 50 sandwich cookies), and the size is perfect ( 1 3/4" diameter) for the richness of the cookie. The dough, however, is a bit tricky, and needs to be well chilled to roll out (and softens very quickly). It occurred to me that the dough might need some more flour, and I may try adding 1/4 cup next time to see how the dough behaves. Regardless, these make a fabulous cookie that will be the hit of your holiday cookie plate!

• Brown sugar crust 2

  • Bloominanglophile on September 01, 2013

    Made this as the base for the Blueberry Crumble Bars. Only used 10 Tbsp butter instead of 11 without any ill effects--the base still baked up nice and firm. I did line my pan with overlapping sheets of aluminum foil (long enough to come up over the sides and top edge of pan) so the bars could be lifted out and cut into bars in an easier fashion (do butter the foil).