Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

Alice Medrich

Language: English

Pages: 384

ISBN: 1579653979

Format: PDF / Kindle (mobi) / ePub


 2010 IACP Baking Book of the Year

With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .

Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. “What if cookies reflected our modern culinary sensibility―our spirit of adventure and passion for flavors and even our dietary concerns?” Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky.  An inveterate tester and master manipulator of ingredients, she draws on the world’s pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.

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oven. Unwrap the dough and transfer it to a cutting board. Use a long sharp knife to cut the dough crosswise into ¼-inch (or thinner if possible) slices. Use the knife to transfer each slice to the lined or greased cookie sheets, placing the slices 1 inch apart. The slices will be fragile and require the support of the knife in transit; the results will be worth your careful effort. Bake for 12 to 18 minutes, until the cookies are a darker brown at the edges. Rotate the sheets from top to

into thin rounds with or without a template. Absent a template (which requires that you use a little offset spatula), home bakers may find it easier to smear the tuile batter out to the desired diameter with the back of a small spoon using a circular motion. HOW TO MAKE AND USE A STENCIL FOR TUILES Cut stencils for tuiles out of any thin piece of plastic—such as a cottage cheese container lid or a flexible plastic place mat or cutting mat, or one normally used as a cutting board. Rounds,

brown sugar 1 tablespoon dark rum 1 large egg ⅛ teaspoon salt 2 tablespoons unbleached all-purpose flour ½ cup (2 ounces) finely chopped pecans, walnuts, or almonds, sliced almonds, or unsweetened dried shredded coconut A nutmeg or cinnamon stick for seasoning (optional) EQUIPMENT Cookie sheets, lined with parchment paper, silicone baking mats, or heavy-duty foil Small cups or a rolling pin for shaping the cookies (optional) Preheat the oven to 350°F. Position a rack in the

hot cookies. For flat cookies, slide the foil or parchment off the pan onto a rack to cool; let cookies baked on silicone cool for 30 seconds before transferring them to a rack to cool. If the cookies are to be shaped, let rest for 30 seconds, then slide an offset spatula under each and shape as desired by draping the cookies over a rolling pin, nestling them into a cup, rolling them into cornets, or pinching or twisting them into any desired shape before they cool. Cool completely before

and French, it doesn’t really matter so long as you have some kind of rack so cookies can cool quickly with lots of air circulation. MIXERS AND SPOONS Most of the recipes in this book call for a moderate amount of mixing, rather than lengthy beating. Unless specified otherwise, a handheld mixer or a big wooden or metal spoon is the best mixing tool for single batches of cookies and may actually prevent overmixing as compared with bigger, more powerful heavy-duty electric stand mixers. If

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