The Art of the Cookie offers delicious cookie recipes and innovative decorating ideas for a cookie exchange. This book differs from others on the market in its focus on the art of decorating cookies, rather than the technique of baking them. Recipes are selected for their visual appeal as much as for their flavor.
A beautifully crafted cookie is a work of art and beloved by all. Still-warm cookies fresh from the oven are irresistibly enticing but decorating the treats doubles the fun. Whether it's a cookie exchange, holiday gathering, or Mother's Day tea, decorated cookies are a sweet and memorable addition to any special occasion.
The Art of Cookie presents over 40 delectable recipes and inspiring decorating ideas. With a focus on transforming a simple cookie into a masterpiece, each recipe promises both exceptional flavor and visual appeal. The cookie recipes are divided into two main chapters. The first offers favorite and versatile roll-and-cut dough recipes, such as brown sugar cookies and gingerbread, followed by clever, yet simple ideas for decorating them: vibrant vanilla-sugar flowers; alphabet shapes flooded with icing and sprinkled with colorful sugars; and petits fours stacked to resemble a miniature wedding cake. The second chapter includes classics with a modern twist, such as sparkly macarons; wreath-shaped sugar cookies baked with lemon and thyme and decorated with icing ornaments; and striped cookies that taste and look like peppermint sticks. Recipes for various fillings to use with many of the cookies round out the collection.
Packed with gorgeous colorful photographs, this book has all the encouragement and know-how you'll need to create artful cookies that look as if they were purchased from a pastry shop.
|Product dimensions:||8.40(w) x 9.40(h) x 0.70(d)|
About the Author
Shelly Kaldunski (Santa Rosa, CA) is a Northern California–based food stylist, culinary teacher, and expert in all things sweet. As a pastry chef, Shelly worked in restaurants in San Francisco before becoming a food editor at Martha Stewart Living. She was the food stylist for and contributor to Martha Stewart’s Baking Handbook and is the author of Sweet Scoops and Ice Pops.
Read an Excerpt
Vanilla Spritz Sandwiches
21⁄4 cups (111⁄2 oz/360 g) all-purpose flour
1⁄2 teaspoon salt
3⁄4 cup (6 oz/185 g) plus 2 tablespoons unsalted butter, at room temperature
1 cup (4 oz/125 g) confectioner’s sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Chocolate Glaze (page 116), chilled
1 pastry bag with a 3⁄4-inch (2-cm) star tip
one pastry bag with a 1⁄4-inch (6-mm) round tip
*Makes about 15 cookies,
1 Have ready 3 baking sheets.
2 In a bowl, whisk together the flour and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2—3 minutes. Add the egg and vanilla and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until just incorporated, scraping down the sides of the bowl as needed. Transfer the dough to a large pastry bag fitted with a 3⁄4-inch (2-cm) open star tip (page 15).
3 Pipe rosettes of dough onto the sheets, using firm pressure to extrude the dough in a circular motion. Make cookies about 11⁄4 inches (3 cm) in diameter, spacing them 1 inch (2.5 cm) apart. Chill in the refrigerator or freezer until firm, about 15 minutes.
4 Preheat the oven to 325°F (165°C).
5 Bake until the cookies are firm to the touch but have not yet taken on any golden color, 15—17 minutes. Let cool on the sheets for 5 minutes. Using a metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
6 Spoon the glaze into a pastry bag with a 1⁄4-inch (6-mm) round tip. Turn half of the cookies bottom side up. Pipe a layer of glaze over each cookie bottom. Gently press the remaining cookies, bottom side down, onto the filling. Refrigerate until firm, about 1 hour.
7 Store the cookies in an airtight container, layered between sheets of parchment paper, in the refrigerator for up to 3 days.