Cookie Swap!

Cookie Swap!

Lauren Chattman

Language: English

Pages: 240

ISBN: 0761156771

Format: PDF / Kindle (mobi) / ePub


Cookie swaps are joyful. Cookie swaps are social. Cookie swaps are hip yet old-school, trendy yet traditional. Cookie swaps are creative, inexpensive, DIY, and a great way to entertain. Cookie swaps are baking meets Stitch ’n Bitch, with newspapers, magazines, and websites―including The New York Times, The Washington Post, Better Homes and Gardens, Real Simple, Family Fun, Southern Living, Kraft.com, and Ed Levine’s Serious Eats―all writing about the trend. Cookie Swap! captures all of this and more in an idea-packed, slightly sassy guide.

On the one hand, it’s all about the swap: when to swap (Christmas, of course, and other holidays, but also birthdays, bridal showers, graduation parties, PTA meetings, and fund-raisers―or just at your next book club meeting). And how to swap―with a planner, cookie swap math guide (so everyone gets the same number of cookies), ideas for invitations, decorations, containers, and then, when the crumbs have settled, how to make a keepsake.

On the other hand, it’s all about the cookies. Lauren Chattman is a former professional pastry chef and baking writer who’s put together a knockout collection of more than 60 delectable, easy-to-make, simple-to-sophisticated recipes covering every kind of cookie―from crowd-pleasing favorites like Chewy Chocolate Chip Cookies and Pumpkin Cheesecake Brownies to unexpected treats like Flaky Cardamom Palmiers and Green Tea Sandwich Cookies with Almond Cream. Finally, the book ends with a chapter of drink recipes―such as Iced Irish Coffee, Mini Strawberry Milk Shakes and Juicy Sangria―because not every cookie wants milk.

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Cataloging-in-Publication Data is available. eISBN 978-0-7611-6399-2 Workman books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. Special editions or book excerpts also can be created to specification. For details, contact the Special Sales Director at the address below, or send an e-mail to specialmarkets@workman.com. Cover and interior design by Rae Ann Spitzenberger All original photography of baked

sheet for 5 minutes and then remove them with a metal spatula to a wire rack to cool completely. Chewy Chocolate Chip Cookies will keep in an airtight container at room temperature for 3 to 4 days. A STEP AHEAD The dropped dough can be frozen on the baking sheets, transferred to ziplock plastic freezer bags, and stored in the freezer for up to 1 month. Transfer frozen dough to ungreased baking sheets and bake a minute or two longer than directed. VARIATIONS Chocolate chip cookies definitely

I’ve been wanting to develop a fudgy truffle-like brownie for years, and working on this book gave me the perfect opportunity to try out a few different approaches. When I came up with these moist bars, I knew I’d hit the jackpot. They are dark and dense in the extreme. They’re an ideal cookie swap choice because they stay fresh longer than cakey brownies. MAKES: 36 brownies BAKE TIME: 30 to 35 minutes QUICK PREP FREEZE ME! 4 ounces unsweetened chocolate, finely chopped 1½ cups semisweet or

in an airtight container at room temperature for 3 to 4 days. PARTY ON Swap Meet VALENTINE’S DAY COOKIE MIXER There’s no reason why a cookie swap can’t be an occasion for some neighborly matchmaking. Invite unattached friends for a Valentine’s Day get-together and ask them to bring their most romantic cookies (heart-, rose-, and angel-shaped cookie cutters come in especially handy here). Serve sparkling wine along with some luxury appetizers: Smoked salmon on toast points, figs stuffed with

circles, and frost them with two icings. MAKES: 36 cookies QUICK PREP FREEZE ME! FOR THE MARSHMALLOW TREATS Nonstick cooking spray 3 tablespoons unsalted butter 1 package (10.5 ounces) mini marshmallows � teaspoon pure vanilla extract � teaspoon salt 4 cups puffed rice cereal FOR THE “VANILLA” ICING 1⅓ cups confectioners’ sugar � � cup heavy cream, plus more as needed 1 teaspoon fresh lemon juice FOR THE CHOCOLATE ICING 4 ounces bittersweet chocolate, finely chopped � cup heavy

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