Cookies, Cookies & More Cookies! - Couverture rigide

German, Lilach

Couverture rigide

ISBN 10 : 1936140233 ISBN 13 : 9781936140237

Editeur : Imagine, 2011

Synopsis

These sweet treats are for everyone and any occasion!

There's nothing better than the tantalizing aroma and mouthwatering taste of a freshly baked cookie—and here are more than 75 recipes to choose from, including special delicacies just right for birthdays, showers, and holidays. Put a smile on a child’s face with a Sprinkled Chocolate Ball or Nutella Thumbprint. Enjoy classic temptations like Madeleines and Linzer Sables, or decadent brownies and truffles. Satisfy the most discerning palate with colorful and icing-filled macaroons, lady fingers, or Scottish shortbread. Even the health-conscious will find yummy options, including energy bars and Oatmeal and Cranberry Cookies.

Many of the recipes produce large batches, perfect for sharing with family and friends. Includes instructions for whipping up basic types of dough, icing, and meringue. And just in case you need a little more inspiration to pull out the mixer, there are luscious photos throughout.

A propos du livre

À propos de l'auteur

Lilach German is the founder of Lilach: Food and Design, a successful gourmet catering company. Lilach studied at the prestigious Le Cordon Bleu School in Paris and has a sophisticated sense of style—a trait that shines through clearly in the colorful photographs.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

Almond Lace Cookies
 
The short list of ingredients required for these crispy, nutty and sweet cookies makes them the perfect treat to make when you are low on groceries.
 
Makes 20 cookies.
 
Ingredients:
2 egg whites
1 cup powdered sugar
1 teaspoon almond liqueur, such as Amaretto
2 cups almond slivers
 
Preparation:
1.     Preheat the oven to 350 F. In a large bowl, mix together the egg whites, powdered sugar, and almond liqueur, making sure not to over mix (no foam should appear).
2.     Add the almond slivers and mix until the almonds are well covered.
3.     Scoop out a heaped teaspoon of the batter and smooth it out on a baking sheet lined with parchment paper. Repeat with the rest of the batter, leaving a 1 ½ -inch space betwee cookies.
4.     Bake for about 12-15 minutes, until pale gold in color. Cool on baking sheet on a cooling rack. Decorate cookies with powdered sugar before serving.
5.     Cookies can be stored in an airtight container at room temperature for up to 1 week.

Détails de l'édition

• Éditeur: Imagine
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 1936140233
• ISBN 13: 9781936140237
• Reliure: Relié
• Nombre de pages: 144
• Coordonnées du fabricant: non disponible
• Personne responsable: CEANOTHE; nadja.manseur@ceanothe.com; ; 20 RUE EUGENE HENAFF; VENISSIEUX CEDEX; 69637; France