Great Cookies: Secrets to Sensational Sweets

Best cookie book I own. Full of pictures and wonderful recipes. Highly recommend

Here in western PA, the cookie table is a tradition at wedding receptions. For my daughter's July wedding I wanted more than the usual run-of-the-mill favorites and purchased several cookie cookbooks. This was by far the best! I probably baked 12-15 of these cookie recipes for the bridal shower & wedding reception. Guests were drooling! They were so beautiful & easy to make. Nancy's Nuthouse Cookies are now my favorite chocolate chip recipe. The Strudelettes were yummy & much easier than I imagined. Only the recipe for Peanut Jumbles was disappointing, but a little chocolate ganache rescued them. If you are looking for something elegant but still easy, this is the book for you. Carole Walter's directions are detailed and simple to follow. I am buying a copy for my mother-in-law for Christmas and can't wait to start baking again for my son's April wedding!

I'm an experienced baker who has tried many cookie recipes and Great Cookies is the best book I've come across (better than The All-American Cookie Book or Maida Heatter's Cookies or The Good Cookie). Not only are her recipes good but I loved having high quality photographs for almost ever recipe and the "cookie characteristics" information, like about whether the cookie travels well or whether it can be frozen or how long it lasts. Every fall I start making Christmas cookies and I store them in the freezer until they're ready for distribution, so this information really helps. I also like how she pays attention to making the cookies look appealing, like pressing peanuts into peanut saucers or topping midnight macaroons with a blanched almond or dipping the ends of pignoli crescents in chocolate. My only complaint is that I wish that she had also included weights of ingredients like flour and "lightly packed brown sugar" since these ingredients can vary depending on how they're scooped up. I've tried 18 recipes so far. One was excellent (chocolate macaroon bar p. 212 -- but I'm a fan of chocolate and coconut); 7 were "very good" (spanish peanut saucers, chocolate shortbread nuggets, midnight macaroons, chocolate-dipped pignoli crescents, chocolate coconut devils, Stephen Schmidt's white chocolate macadamia squares, black beauties); 9 were "good". Only one recipe bombed: fudgy nutwiches with caramel mascarpone filling, p. 26. The cookies didn't spread so they were tiny and I couldn't get the filling ingredients to blend. Still, that is the best track record that I've ever had with a cookie book.

Carole Walter belongs to a select group of women writing on baking in the home. Leading this group with Walter is Maida Heatter, the queen of cakes, Rose Levy Beranbaum of the baking `Bible' series and Susan Purdy, also a writer on both pies and cakes. I suppose we should give an honorable mention to Nick Malgieri, who has written on pastry, cakes, cookies, and breads. The book in my library which most closely compares to Walter's cookie book is Nancy Baggett's `The All-American Cookie Book'.These two books are of similar length, these two authors have both won awards for their books on baking, and, of course, both are devoted entirely to cookies. Both books have sizable bibliographies. Both books have general chapters on technique. The scope of Baggett's book is somewhat limited in that it is focusing on cookie recipes born or nurtured in America. For that reason and for her larger bibliography, I give a few points to Baggett at the outset.Baggett's introductory chapter on technique is, I believe, a little gem. Walter gives a much larger chapter at the end of her book on ingredients, tools, and techniques, which has a much more academic air about it. To even things up and actually come off ahead of Baggett in the pedagogical arena, Walter has page long sidebars with pointers on making each different type of cookie.The chapter headings are quite different in the two books. Both divide cookies by type. Baggett's classification is largely based on ingredients. Walter's classification is largely based on technique. If I owned neither, I would pick Walter's book for this reason alone.Both authors give entertaining headnotes to each of their recipes. This feature is a wash. Baggett provides photographs for a small minority of her recipes. Walter provides a very effective, arty but informative picture for each and every cookie. A big plus here. Photographs in cookbooks do generally not sway me and many great ones have been with us for decades with no rotogravure at all. But, I think good pictures are a definite plus to cookie books. Score a big plus to Walter.Walter gives an excellent thumbnail guide to each recipe by giving an `at a glance' table of `Pan', `Pan Prep', `Oven Temperature', `Baking Time', and `Difficulty' ranking of 1, 2, or 3. Another big score for Walter.I compared the recipes for two cookies I know well, Snickerdoodles and Chocolate Chip cookies, in the two books and I found some interesting differences, especially in the Snickerdoodles recipes. Walter uses half butter and half vegetable shortening while Baggett uses all butter. Baggett includes corn syrup and Walter does not. Baggett includes nutmeg and Walter does not. Walter evens things up by providing a delightfully simple way to achieve uniform spheres of cookie dough to roll in the cinnamon and sugar. Aside from this rolling technique, I would tend to prefer Baggett's recipe to avoid the vegetable shortening and get the nutmeg. The chocolate chip recipes were less different. I

This book is what it says it is...a book full of Great cookie recipes! Each recipe I have tried so far has been a success...Snowballs, Jan Hagels, peanut butter balls, and a couple others. Her directions are clear and concise. As the previous reviewer mentioned, this is not a cookie primer book...it is assumed that one has baked before. BUT nothing is hard to follow! Plus, there are tons of pictures of the finished product...very helpful to ANYONE! I highly recommend this book to ANYONE!

This is a beautifully written, beautifully photographed book of cookie recipes; some classics, some new to me. On the plus side, for the most part, the recipes are clearly written and explained. And I feel that even a novice could turn out a great batch of cookies following the recipes in this book. What I have tried, Chocolate, chocolate chocolate Biscotti; Coconut Lemon Lime Tassies; Tipsy Date Nut Gems; Chocolate Snowcaps; Mississippi Bayou Bars, Yoceved Hirschenstein's Passover Mandelbrot--all delicious and turned out well. However, there are shortcomings. There was a cup of glaze leftover from the biscotti, so I don't think the quantity required was worked out; you cannot cut Mississippi Bayou Bars neatly without chilling first, which was not in the directions; and Tipsy Date Nut Gems turned out very wet, and even repeated coatings of confectioners' sugar continued to soak in. I would suspect that either the baking time is not correct, or that there should be more flour/cocoa in the recipe. Keeping these cookies chilled helped, but was not suggested. All this does not mean that all these recipes were not extraordinarily delicious, but rather that a beginning baker may get discouraged. Also, there is not a thorough discussion of the types of cookie sheets available and their virtues or lack of them. From my years of baking, I know that the type and weight of the cookie sheet can make a huge difference, and I don't feel this was adequately addressed. The main problem with this book, upon further inspection, is that all the information about ingredients and techniques, and equipment is put in the back of the book, following the recipes, rather than before the recipes. Since it is much better to know this information before you begin, this part of the book design makes no sense. I have a copy of one of Ms. Walter's previous books, and this information was up front, where it should be. It is also unclear how a quantity equal to "walnut size" is achieved. The author also does not address the current bad press of vegetable shortening and its negative health effects, since a number of recipes include it. But most puzzling of all is the direction for measuring light and dark brown sugar. The term "lightly packed" is not a common direction for measuring brown sugar and for a very good reason. One person might arrive at 1/2-cup packed from 1 cup lightly packed, and another might arrive at 3/4-cup packed from 1 cup lightly packed. So I believe, whatever the author's reason for this direction, that the weight amount of the sugar should have been included, since baking requires meticulously precise measurements. Other than these rather minor flaws, I think anyone who enjoys baking will have many wonderful hours with this book. It's obvious that great care and a lot of work went into this wonderful volume.