Cookies Are Magic
Classic Cookies, Brownies, Bars, and More
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5.0 • 1 Rating
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- $14.99
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- $14.99
Publisher Description
Whether you are a chocolate chip or an old-fashioned gingersnap, this is the only cookie book you'll ever need -- from one of the best bakers of all time.
Maida Heatter is one of the most trusted and beloved cookbook authors of all time. Her recipes, each a modern classic, have inspired extraordinary bakers such as Dorie Greenspan, Christina Tosi, and Smitten Kitchen's Deb Perelman, whose foreword introduces the joy of Maida's cookies to a new generation.
Maida knew that cookies are the key to happiness, and she always kept them nearby: a fudgy, minty Palm Beach Brownie in her purse, neatly wrapped in cellophane, a batch of Absolutely-the-Positively-Best Chocolate Chip Cookies in the freezer, or a box of delicate brandy snaps ready for an elegant gift.
Now, Cookies Are Magic collects nearly 100 of Maida's very best recipes from her "legendary" (New York Times) 50-year career-her crispiest, crunchiest, and most ooey-gooey cookies, bars, and more.
Developed for foolproof baking by anyone, each recipe is written with Maida's warm but no-nonsense instructions and carries her guarantee that it will work perfectly every time. Filled with classic sugar cookies, tart lemon bars, cookie kisses, and chocolate and peanut butter ripples, this is the only cookie book you will ever need.
PUBLISHERS WEEKLY
"My philosophy is that cookies are fun pure, simple fun," writes the late Heatter (Queen of Cake) in her indispensable collection of cookie recipes. Heatter, who died in 2019, affirms that she tested each of the recipes "over and over," and this is clearly reflected in her thorough, easy-to-follow, instructions ("If the foil does not peel away easily, the cookies have not baked long enough," she writes for her praline wafers). The mostly classic recipes range from drop cookies and bar cookies, such as chocolate chip cookies and cream cheese brownies, to icebox cookies and rolled cookies, such as pinwheels and rugelach. Additional sections include hand-formed cookies like chocolate pepper pretzels, as well as savory baked goods such as corn melba crackers. Readers will appreciate fun facts about some of the recipes (she writes that the blind date cookies "originated over 100 years ago... in Milwaukee") as well as storage tips ("I freeze almost all cookies in plastic freezer boxes"). Unfortunately, the book contains no photographs of the cookies, but the whimsical illustrations by Alice Oehr are a nice addition. Bakers of all levels will find plenty to enjoy in Heatter's thorough volume.
