Last week’s book, “Gooseberry Patch: Big Book of Home Cooking.” is on its way to Priscilla Cochran.
If you are not Priscilla Cochran, gather your motivation to check out \"Fine Cooking Cookies: 200 Favorite Recipes for Cookies, Brownies, Bars & More\"
I should warn you, none of the recipes in this book are simple. All of them look delicious, but this isn’t for someone who wants to whip something up before a party, unless you like to take a couple of hours to whip something up. I made one slightly modified recipe from it (I call it Cranberry Crumb Bars) that I’ll write about in a future column, and it had a few time-consuming steps.
If you’re an ambitious baker, though, and are always on the lookout for something special, this is for you. It contains 200 recipes, most of them gorgeously photographed.
If you want to win the book, send me an e-mail at email@example.com including the name of the book, your name and your mailing address, so I can get it to you if you win.
Here’s one recipe, the shortest I could find, that I will photocopy before I send this out, along with a few others. Well, maybe more than a few:
1/2 pound, (1 cup) unsalted butter, softened at room temperature; more for the cookie sheets
12 ounces (2 2/3 cups) unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons ground cinnamon
1. Position a rack in the center of the oven and heat the oven to 350 degrees. Grease a cookie sheet with butter.
2. In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt to blend. Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and 1 1/2 cups of the sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula. Beat in the eggs, until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour mixture until incorporated, about 30 seconds.
3. In a small bowl, mix the cinnamon and remaining 1/4 cup sugar. Drop the dough by rounded tablespoonfuls into the cinnamon sugar and roll around to coat. Set the coated balls of dough about 3 inches apart on the prepared cookie sheet. Bake until golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool completely. Repeat with the remaining dough.
– Joanne Chang, “Fine Cooking Cookies”