COOKIES, COOKIES & MORE COOKIES!

These sweet treats are for everyone and any occasion! There’s nothing better than the tantalizing aroma and mouthwatering taste of a freshly baked cookie and here are more than 75 recipes to choose from, including special delicacies just right for birthdays, showers, and holidays. Put a smile on a child s face with a Sprinkled Chocolate Ball or Nutella Thumbprint. Enjoy classic temptations like Madeleines and Linzer Sables, or decadent brownies and truffles. Satisfy the most discerning palate with colorful and icing-filled macaroons, lady fingers, or Scottish shortbread. Even the health-conscious will find yummy options, including energy bars and Oatmeal and Cranberry Cookies. Many of the recipes produce large batches, perfect for sharing with family and friends. Includes instructions for whipping up basic types of dough, icing, and meringue. And just in case you need a little more inspiration to pull out the mixer, there are luscious photos throughout.

About author… LILACH GERMAN is the founder of Lilach: Food and Design, a successful gourmet catering company. She studied at the prestigious Le Cordon Bleu School in Paris. She is also the author of Cupcakes, Cupcakes, & More Cupcakes!

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PEPPERMINT CHOCOLATE COOKIES RECIPE

These Peppermint Chocolate Cookies are a perfect sweet ending to wow guests and a rich treat for indulging.

Makes 16
Prep Time: 30 min (plus chilling and cooling)
Bake Time: 20 min

1-1/2 sticks (6 ounces) unsalted butter, softened
1-1/2 cups confectioners’ sugar
1 large egg
1-1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°F; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. 5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

Source: 2008 December/January issue of Every Day Rachel Ray. Click here for $4.69 MAGAZINE SUBSCRIPTIONS!

FLOURLESS PEANUT BUTTER CHOCOLATE CHUNK COOKIES

I’ve always liked the flavor of peanut butter cookies, but was turned off by the dryness and gritty texture that comes from using flour. This recipe is great because it uses organic peanut butter as binder rather than flour. While you’re making them, the dough might seem a little different than what you’re used to. It’ll be more wet seem to fall apart a little bit. Don’t worry. Once they’re baked, everything falls into place and you’ll really appreciate the flavor and consistency organic peanut butter gives these cookies.

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