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The Christmas Cookie Book [Paperback]

By Lou Seibert (Author)
Our Price $ 12.71  
Retail Value $ 14.95  
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Item Number 140517  
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Item Specifications...

Pages   96
Est. Packaging Dimensions:   Length: 7.9" Width: 7.8" Height: 0.3"
Weight:   0.75 lbs.
Binding  Softcover
Release Date   Oct 31, 2000
Publisher   Chronicle Books
ISBN  0811830950  
EAN  9780811830959  
UPC  765145030953  


Availability  0 units.


Item Description...

From spicy Gingerbread to simple and elegant Biscotti, The Christmas Cookie Book offers up a mouthwatering collection of forty traditional and contemporary cookie recipes. Classics like Sugar Cookies and Spritz make an appearance alongside more modern takes on long-cherished recipes such as French Lemon Wafers and Mahogany-Iced Brown Bears. Baking expert Lou Pappas shares the enchanting history of Christmas cookies and demonstrates which are best for shipping, which are fun to bake with kids, and which make the most elegant cookie-tray displays. With tempting photographs throughout, this book is a joyous celebration of baking, giving, and most importantly, enjoying everyone's favorite Christmastime treat.





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Product Categories
1Books > Subjects > Cooking, Food & Wine > Baking > Cookies   [105  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]
3Books > Subjects > Cooking, Food & Wine > Special Occasions > Christmas & Hanukkah   [73  similar products]
4Books > Subjects > Cooking, Food & Wine > Special Occasions > Seasonal   [169  similar products]



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Reviews - What do our customers think?
Not perfect, but enjoyable  Nov 29, 2006
This is a comparatively small book, but the presentation is beautiful and the photos are elegant and lovely. Certainly it'll help to get you in the mood for holiday cooking. The only problem with the layout is that the name and description for each recipe is presented between the ingredient list and the directions. Because of this my brain keeps trying to associate each set of directions with the following list of ingredients rather than the preceding list; the only thing that keeps this from resulting in a ton of recipe mishaps is the fact that the book starts each recipe on a new page.

The book includes a wonderful array of fairly traditional recipes from all over the place, although Pappas often puts her own touch on them: Springerle cookies, Lebkuchen, gingerbread, Viennese marzipan bells, sugar cookies, frosty snowmen, pecan snowdrops, gingersnaps, Florentines, Norwegian lace cookies, macadamia-white chocolate brownies, and plenty more.

For the most part these recipes are pretty simple and easy; cookies don't usually take a lot of work. I only had problems with one of the recipes we tried: the embossed macadamia cookies. The dough is very dry (vanilla and butter are the only non-dry ingredients), and for a while I wondered if the dough was even going to come together as a dough; a little warning that this would be the case might have been nice. Also, the directions for flattening and decorating the cookies really didn't work very well. They said to "dip a dampened cookie press... into the bowl of sugar, then press a ball to flatten...." The idea is that it leaves behind a pattern in the dough and decorating sugar. Instead, the dampened press made the bowl of sugar clump up and stick to itself, and the sugar rarely stayed behind on the cookies. It ended up working a lot better to use the dampened press to flatten the cookies, then sprinkle colored sugar overtop. It might not have made the nice designs from the photo, but it looked better than what we started with by following the directions! The flavors worked out better than the directions--the Norwegian lace cookies are the best I've ever had, and I love those macadamia cookies.

This might not be a 100% perfect cookbook, but it's a beautiful and inspiring source of Christmas cookies, and if that's what you're looking for I think you'll enjoy it!
 
EXCELLENT!...  Feb 17, 2002
I LOVE THIS BOOK! THE PHOTOGGRAPHY IS SO SIMPLE AND BEAUTIFUL AND THE RECIPES ARE SOME OF MY FAVORITES. LOU PAPPAS HAS A DELICATE PALATE THAT DOESN'T OVERPOWER THE PASTRY WITH ONE INGREDIENT. I HAVE TASTED ALMOST EVERY RECIPE SO I SHOULD KNOW!! IT IS SO GOOD I GAVE THIS TO 8 FRIENDS FOR CHRISTMAS AND THEY LOVED IT TOO.
 
tasteless  Dec 19, 2001
I tried 2 recipes: the Florentines- which were worse than tasteless, they also spread so much and were so thin/holey, that the chocolate on the back dripped through, making it basically a very unattractive thing.
The 2nd recipe was for lemon wafers: this time I was prepared for a weak cookie so I added half again the lemon zest, AND I added a couple of drops of lemon flavoring....well it was better texture but again it would have been tasteless had I not doctored it up a bit. They were still quite flavorless.
 

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