{"product_id":"the-cookiepedia-isbn-9781594745355","title":"The Cookiepedia","description":"cook•ie: a small flat, baked cake which is either crisp or soft but firm (often with chocolate chips, candies, or nuts mixed in); insanely delicious.\u003cbr\u003e\u003cbr\u003eIf you miss the days when snacks were simple and handmade, you’ll love this homespun encyclopedia of cookies. Full of hand-drawn illustrations and gorgeous photographs, \u003ci\u003eThe Cookiepedia\u003c\/i\u003e features 50 classic recipes for everything from Amaretti and Animal Cookies to Gingersnaps, Rugelach, Snickerdoodles, and dozens of other favorites—plus hundreds of ideas for adapting recipes and making them your own\u003cb\u003e.\u003c\/b\u003e“An encyclopedia of cookies. Oh yes. Buttery, chocolaty, fancy, fruity, spicy and nutty cookies fill the pages of this super cute book. It lays flat, too. Love that.”—\u003ci\u003eBakerella\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“A spiral-bound cookbook bursting with more than 50 inspired cookie recipes, it’s set apart by fun extras: funky drawings, tips and tricks, copious room for recipe notes, and more.”—\u003ci\u003eGrandparents.com\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“All cookie lovers will enjoy preparing and improvising on classic cookies with this scrumptious cookbook.”—\u003ci\u003eLibrary Journal\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“For a decidedly fun, down-to-earth approach to baking, this one certainly looks the part: a notebook with a kraft paper cover, wire-bound pages, and simple line illustrations. But there's more to this than looks. While Adimando arms you with the basics, there's the intention and hope that you'll be inspired to create your own.”—\u003ci\u003eEpicurious\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“The Cookiepedia is written in a fresh, friendly style, like having a sister or a buddy in the kitchen with you.”—\u003ci\u003eSacramento Bee\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“If you don't already own a great cookie baking book with standards and classics, this one will do the trick. If you own a million cookie books, you're still going to want this one. It's accessible, fresh, fun, and inspiring.”—\u003ci\u003eApartment Therapy: The Kitchn\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“The recipes, delightful hand-drawn illustrations, and full-color photographs make [\u003ci\u003eThe Cookiepedia\u003c\/i\u003e] an absolute delight.”—\u003ci\u003eTucsonCitizen.com\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Totally fun…”—\u003ci\u003eChicago Daily Herald\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Every baker needs a go-to cookie book for basic standbys. This cute cookbook is it, and it makes the perfect stocking stuffer.”—\u003ci\u003eFoodNetwork.com\u003c\/i\u003e\u003cb\u003eStacy Adimando\u003c\/b\u003e lives in Brooklyn and is the deputy lifestyle editor for \u003ci\u003eEvery Day with Rachael Ray\u003c\/i\u003e. She is a graduate of the Institute of Culinary Education and contributor to \u003ci\u003eSerious Eats\u003c\/i\u003e.\u003cb\u003eMINT THINS \u003c\/b\u003e\u003cbr\u003e Nobody you know will not come by when you say you’re baking homemade mint thins. (If they don’t so much as ask, consider defriending them immediately.) The question  is: Do you want to share? The baking and dunking takes no time (especially if you’re tasting as you go), but these bite-size treats do hold up best (and taste yummiest) once the mint chocolate has had ample time to set. If you’re protective of your stash, store them in the freezer. They’re best with a chill anyway. \u003cbr\u003e  \u003cbr\u003e Preheat oven to 350°F \u003cbr\u003e Makes: 3 1\/2 dozen cookies \u003cbr\u003e  \u003cbr\u003e 1 cup unsalted butter, at room temperature\u003cbr\u003e 1 cup powdered sugar\u003cbr\u003e 1 egg \u003cbr\u003e 1 teaspoon vanilla extract \u003cbr\u003e 12 ounces semisweet chocolate\u003cbr\u003e 2\/3 cup cocoa powder \u003cbr\u003e 1\/4 teaspoon salt \u003cbr\u003e 1\/4 cup unsalted butter\u003cbr\u003e teaspoon peppermint flavor\u003cbr\u003e  \u003cbr\u003e 1. Cream the butter until it’s light and fluffy. \u003cbr\u003e add the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition. \u003cbr\u003e 2. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour. \u003ci\u003eTip: If you’re short on time, do 25 minutes in the freezer instead.  \u003c\/i\u003e\u003cbr\u003e 3. Working on a floured surface (you’ll need a decent amount, since the dough is sticky), roll out the dough to O\/8-inch thick. Shape the cookies using a 1.-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely. \u003cbr\u003e 4. Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the bowl doesn’t touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it’s fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly. \u003cbr\u003e 5. One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paperlined baking sheet. When they’re all coated, move the sheet to the refrigerator or freezer to set. \u003cbr\u003e  \u003cbr\u003e \u003cb\u003eMint-Thin-Stuffed Cookies \u003c\/b\u003e\u003cbr\u003e Prepare a batch of the mint thins and store them in the freezer. Then prepare a batch of the chocolate chip dough on page 43. When both are chilled, sandwich the mint cookie between 1 tablespoon each of the chocolate chip dough, then press the dough around the mint thin to cover it completely. Bake according to the chocolate chip directions. \u003cbr\u003e  \u003cbr\u003e \u003cb\u003eLEMON CHEWIES \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eWith Honey\u003c\/b\u003e\u003cbr\u003e Anything I’ve ever baked with loads of honey and salt has come out incredible. When I added lemon to the mix, it took this dough to a whole new level. I like these cookies to be just an inch in diameter, since they pack a sweet, lemony punch. Between their teeny size and the back-of-the cheek pucker you get from biting into one, they really make you feel like a kid again. \u003cbr\u003e  \u003cbr\u003e Preheat oven to 350°F \u003cbr\u003e Makes: 3 dozen cookies \u003cbr\u003e  \u003cbr\u003e 2 cups all-purpose flour \u003cbr\u003e 1 teaspoon baking powder \u003cbr\u003e 1 teaspoon kosher salt \u003cbr\u003e 1 egg\u003cbr\u003e 1\/3 cup honey\u003cbr\u003e teaspoon lemon zest\u003cbr\u003e  \u003cbr\u003e 1. Sift together the flour, baking powder, and salt into a bowl and set it aside.\u003cbr\u003e 2. Cream the butter and sugar until they look light and fluffy. Add the lemon zest and mix to incorporate.  \u003cbr\u003e 3. In a separate bowl, crack in the egg and add the honey. Stir them together until they’re fairly well mixed. Then add it to the butter mixture and beat until combined. Add the flour mixture a third at a time and let it mix in fully each time before adding the next batch; you’ll see the dough start to come together. Blend just until it looks smooth. \u003cbr\u003e 4. Lightly grease a cookie sheet. Then scoop teaspoons of the dough and roll them gently into little balls. Place them on the sheets about 2 inches apart and flatten slightly with the tips of fingers or a fork. \u003ci\u003eTip: Flour the fork if it sticks. \u003c\/i\u003eBake for 10 to 12 minutes, until cookies are set and bottoms are golden brown.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eGINGERSNAPS \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDusted in Sugar \u003c\/b\u003e\u003cbr\u003e Anytime of day, anytime of year, this is a cookie that calls my name. Reminiscent of graham crackers in flavor, it’s a treat that makes the perfect breakfast (albeit one your mom would never approve), snacktime or end to a meal. I dream about floating one in a glass of milk for dessert before dinner is even over. By the time you’ve rolled a few of the snaps in the sugar, you’ll start to feel the same. \u003cbr\u003e  \u003cbr\u003e Preheat oven to 350°F \u003cbr\u003e Makes: 4-5 dozen cookies \u003cbr\u003e  \u003cbr\u003e 3 cups all-purpose flour \u003cbr\u003e 2 1\/2 teaspoons baking soda \u003cbr\u003e 1 1\/2 teaspoons ground ginger \u003cbr\u003e 1 teaspoon ground cinnamon \u003cbr\u003e 1\/4  teaspoon black pepper \u003cbr\u003e 1\/4 teaspoon salt \u003cbr\u003e 1 cup unsalted butter, at room temperature \u003cbr\u003e 1\/4 cup sugar, plus extra for rolling \u003cbr\u003e 1\/4 cup light brown sugar \u003cbr\u003e 1 egg \u003cbr\u003e 1\/3 cup molasses \u003cbr\u003e  \u003cbr\u003e 1. Sift the flour, baking soda, spices, and salt into a bowl and set it aside. \u003cbr\u003e 2. Cream the butter and sugars on medium speed for several minutes until smooth, light, and fluffy. \u003cbr\u003e 3. Beat in the egg, then the molasses, and mix again. The dough will start turning a lovely brown color. \u003cbr\u003e 4. Mix in the flour mixture one-third at a time. Turn out the dough onto a lightly floured surface. Using a big piece of parchment paper, roll the dough into one 18-inch log or two 9-inch logs—they’re much easier to handle. Tuck the parchment around the ends and stick dough in the fridge for 30 minutes, or until firm enough to slice.  \u003cbr\u003e 5. Grease several cookie sheets. Fill a small bowl with the extra sugar. Using a sharp knife, cut slices S- to 3\/8-inch thick. Coat the slices in sugar and place on the sheets about 2 inches apart. \u003cbr\u003e 6. Bake for 6 to 10 minutes, until set but not browned. \u003ci\u003eTip: For chewy cookies, remove them from the oven a minute or two earlier, when each cookie is just barely holding it’s shape when nudged. \u003c\/i\u003eCool sheets for a few \u003cbr\u003e  \u003cbr\u003e \u003cb\u003eGingersnap S’mores \u003c\/b\u003e\u003cbr\u003e Sandwich two gingersnaps around a small dollop of marshmallow fluff, then dunk in melted and slightly cooled milk chocolate. (Follow the chocolate dunking recipe on page 147, step 6, but substitute milk or semisweet chocolate.) \u003cbr\u003e  \u003cbr\u003e \u003cb\u003eGingersnap Sandwiches with Dulche de Leche \u003c\/b\u003e\u003cbr\u003e Gently spread about 1 tablespoon of store-bought dulce de leche onto the flat side of one cookie; top with another cookie. Dust lightly with powdered sugar, if desired. \u003cbr\u003e  \u003cbr\u003e \u003cb\u003eTHE COOKIEPEDIA\u003cbr\u003e\u003c\/b\u003eTABLE OF CONTENTS\u003cbr\u003e Introduction \u003cbr\u003e  \u003cbr\u003e THE ABCS OF COOKIE BAKING \u003cbr\u003e Kitchen Tools\u003cbr\u003e Cookie Speak\u003cbr\u003e Fun with Decorating\u003cbr\u003e  \u003cbr\u003e BUTTERY COOKIES \u003cbr\u003e Animal Cookies\u003cbr\u003e Butter Balls\u003cbr\u003e Blondies\u003cbr\u003e Cornmeal Cookies\u003cbr\u003e Everything-but-the-Kitchen-Sink Cookies\u003cbr\u003e Frosted Maple Pecan Cookies\u003cbr\u003e Italian Biscuits\u003cbr\u003e Old-Fashioned Sugar Cookies\u003cbr\u003e Sables\u003cbr\u003e Shortbread\u003cbr\u003e  \u003cbr\u003e CHOCOLATY COOKIES \u003cbr\u003e Brownies\u003cbr\u003e Chocolate Chip Cookies\u003cbr\u003e Crinkles\u003cbr\u003e Chocolate Sandwich Cookies\u003cbr\u003e Chocolate Spritz Cookies\u003cbr\u003e Florentines\u003cbr\u003e Mint Thins\u003cbr\u003e Triple Chocolate Cookies\u003cbr\u003e  \u003cbr\u003e FANCY COOKIES \u003cbr\u003e Alfajores\u003cbr\u003e Amaretti\u003cbr\u003e Black and White Cookies\u003cbr\u003e French Macarons\u003cbr\u003e Madeleines\u003cbr\u003e Palmiers\u003cbr\u003e Pinwheels\u003cbr\u003e Vanilla Meringues\u003cbr\u003e  \u003cbr\u003e FRUITY COOKIES\u003cbr\u003e Coconut Macaroons\u003cbr\u003e Dried-Fruit Cookies\u003cbr\u003e Fig Bars\u003cbr\u003e Lemon Chewies\u003cbr\u003e Linzer Cookies\u003cbr\u003e Oatmeal Raisin Cookies\u003cbr\u003e Rugelach\u003cbr\u003e Thumbprints\u003cbr\u003e  \u003cbr\u003e SPICY COOKIES\u003cbr\u003e Cardamom Cookies\u003cbr\u003e Gingersnaps\u003cbr\u003e Gingerbreads\u003cbr\u003e Green Tea Cookies\u003cbr\u003e Molasses Spice Cookies\u003cbr\u003e Salt-and-Pepper Cookies\u003cbr\u003e Snickerdoodles\u003cbr\u003e  \u003cbr\u003e NUTTY AND SEEDY COOKIES\u003cbr\u003e Almond Biscotti\u003cbr\u003e Almond Crescents\u003cbr\u003e Caramel Nut Bars\u003cbr\u003e Peanut Butter Cookies\u003cbr\u003e Pecan Sandies\u003cbr\u003e Pignoli Cookies\u003cbr\u003e Pistachio Cookies\u003cbr\u003e Poppy Seed Squares\u003cbr\u003e Sesame Crisps\u003cbr\u003e  \u003cbr\u003e INDEX","brand":"Quirk Books","offers":[{"title":"Default Title","offer_id":46302821712101,"sku":"NP9781594745355","price":18.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781594745355.jpg?v=1767738832","url":"https:\/\/k12savings.com\/products\/the-cookiepedia-isbn-9781594745355","provider":"K12savings","version":"1.0","type":"link"}