Martha Stewart's cookies : the very best treats to bake and to share /

by Schrager, Victor; Stewart, Martha.
Material type: materialTypeLabelBookPublisher: New York : Clarkson Potter/Publishers, c2008Edition: 1st ed.Description: 352 p. : col. ill. ; 24 cm.ISBN: 9780307394545 :; 0307394549.Title notes: $24.95 prolam 4-2008 (db)$24.99 prolam 12/3/2014Other title: Cookies.Uniform titles: Martha Stewart living.Subject(s): CookiesOnline resources: Table of contents only | Contributor biographical information | Publisher description
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Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Altadena Main Library
Adult Collection Adult NonFiction 641.8654 MAR Available 39270003820564

Enhanced descriptions from Syndetics:

This one-stop resource for making just about any kind of cookie you can imagine has 175 recipes, each accompanied by a full-color photo and clear and simple instructions.

$24.95 prolam 4-2008 (db)

$24.99 prolam 12/3/2014

Includes index.

Excerpt provided by Syndetics

<opt> <anon I1="BLANK" I2="BLANK">Rum Raisin Shortbread   *Makes about 4 1/2 dozen*   This crumbly shortbread is studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.       * 1/2 cup dark rum     * 1 cup currants     * 1 cup (2 sticks) unsalted butter, room temperature     * 3/4 cup confectioners' sugar     * 1/2 teaspoon finely grated orange zest     * 1 teaspoon pure vanilla extract     * 1 1/2 cups all-purpose flour     * 3/4 cup finely shredded unsweetened coconut     * 1 teaspoon coarse salt   1. Combine rum and currants in an airtight container; let sit at room temperature overnight. Drain; reserving 2 tablespoons rum.   2. Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy and smooth, about 2 minutes. Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. Divide dough in half and form each into a log about 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).   3. Preheat oven to 325°F. Remove dough from parchment; slice into 1/4-inch-thick rounds. Place on parchment paper-lined baking sheets, spacing about 1 inch apart. Bake until pale golden, about 20 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week. Excerpted from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share by Martha Stewart Living Magazine Staff All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.</anon> </opt>

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