{"product_id":"martha-stewarts-cookies-isbn-9780307394545","title":"Martha Stewart's Cookies","description":"\u003cb\u003e175 cookie recipes and variations that showcase all kinds of flavors and fancies to make the perfect cookie for any occasion. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCookies are the treat that never disappoint, whether you’re baking for a party or a picnic, a formal dinner or a family supper, or if you simply want something on hand for snacking. \u003ci\u003eMartha Stewart's Cookies\u003c\/i\u003e feature recipes for  perennial pleasers like traditional chocolate chip and oatmeal raisin, as well as  other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches  with Chocolate Filling, and Lime Meltaways. \u003cbr\u003e\u003cbr\u003e Cleverly organized by texture, the  recipes in \u003ci\u003eMartha Stewart’s Cookies\u003c\/i\u003e inspire you to think of a classic, nostalgic  treat with more nuance. Chapters include all types of treasures: Light and Delicate  (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime  Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty  (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy  (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy  (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and  Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches);  and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with  Brown-Butter Icing).\u003cbr\u003e\u003cbr\u003e Each tantalizing recipe is accompanied by a lush, full-color  photograph, so you never have to wonder how the cookie will look. Beautifully designed  and a joy to read, \u003ci\u003eMartha Stewart’s Cookies\u003c\/i\u003e is rich with helpful tips and techniques  for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout  Martha Stewart style.For more than twenty years, the food editors and chefs in the kitchens of MARTHA STEWART LIVING have been producing bestselling cookbooks, including \u003ci\u003eMeatless, Everyday Food: Light, Power Foods,\u003c\/i\u003e and \u003ci\u003eMartha Stewart’s Cooking School\u003c\/i\u003e.\u003cp\u003eMARTHA  STEWART is America’s most trusted lifestyle expert and teacher and the  author of more than 80 books on cooking, entertaining, crafts,  homekeeping, gardens, weddings, and decorating.\u003c\/p\u003e\u003ci\u003eRum Raisin Shortbread\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e*Makes about 4 1\/2 dozen*\u003cbr\u003e \u003cbr\u003eThis crumbly shortbread is studded with dried currants, which are tiny\u003cbr\u003eraisins made from Zante grapes. The currants must be soaked overnight,\u003cbr\u003eso you'll need to plan your craving a day in advance.\u003cbr\u003e \u003cbr\u003e    * 1\/2 cup dark rum\u003cbr\u003e    * 1 cup currants\u003cbr\u003e    * 1 cup (2 sticks) unsalted butter, room temperature\u003cbr\u003e    * 3\/4 cup confectioners' sugar\u003cbr\u003e    * 1\/2 teaspoon finely grated orange zest\u003cbr\u003e    * 1 teaspoon pure vanilla extract\u003cbr\u003e    * 1 1\/2 cups all-purpose flour\u003cbr\u003e    * 3\/4 cup finely shredded unsweetened coconut\u003cbr\u003e    * 1 teaspoon coarse salt \u003cbr\u003e \u003cbr\u003e1. Combine rum and currants in an airtight container; let sit at room\u003cbr\u003etemperature overnight. Drain; reserving 2 tablespoons rum.\u003cbr\u003e \u003cbr\u003e2. Put butter, confectioners' sugar, and zest in the bowl of an electric\u003cbr\u003emixer fitted with the paddle attachment. Beat until creamy and smooth,\u003cbr\u003eabout 2 minutes. Add vanilla and reserved rum. Beat well, scraping down\u003cbr\u003ethe sides of the bowl as necessary. Reduce speed to low. Add flour,\u003cbr\u003ecoconut, and salt, and beat for 3 minutes. Stir in currants by hand.\u003cbr\u003eDivide dough in half and form each into a log about 1\/2 inches in\u003cbr\u003ediameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).\u003cbr\u003e \u003cbr\u003e3. Preheat oven to 325°F. Remove dough from parchment; slice into\u003cbr\u003e1\/4-inch-thick rounds. Place on parchment paper-lined baking sheets,\u003cbr\u003espacing about 1 inch apart. Bake until pale golden, about 20 minutes,\u003cbr\u003erotating sheets halfway through. Transfer to wire racks to cool\u003cbr\u003ecompletely. Cookies can be stored in airtight containers at room\u003cbr\u003etemperature up to 1 week.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46301829464293,"sku":"NP9780307394545","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307394545.jpg?v=1767732293","url":"https:\/\/k12savings.com\/es\/products\/martha-stewarts-cookies-isbn-9780307394545","provider":"K12savings","version":"1.0","type":"link"}