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Classic Cookies with Modern Twists: 100 Best Recipes for Old and New Favorites, by Ellen Jackson
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Here are 100 recipes every cookie-lover will love, including modern twists on the classics for when you’re in the mood for something a little different. Who can resist a freshly baked cookie, still warm from the oven? Cookies are simple treats, easy to make, and perfect for almost any occasion, from an after-school snack to a thank-you gift, from bake sales to potlucks. For cookies that are delicious every time, look no further than recipes that have stood the test of time. This “best” collection includes classic favorites, like Snickerdoodles, buttery shortbread, and Peanut Blossoms, along with their modern twists, Cappuccino Snickerdoodles, Rosemary Chocolate Shortbread, and Peanut Butter and Jelly Blossoms. These fresh takes on best-loved cookie jar classics will have you falling in love with your favorites all over again.
- Sales Rank: #760549 in Books
- Brand: Sasquatch Books
- Published on: 2015-08-25
- Released on: 2015-08-25
- Original language: English
- Number of items: 1
- Dimensions: 8.29" h x .63" w x 6.97" l, .0 pounds
- Binding: Hardcover
- 160 pages
Review
"Classic Cookies celebrates the tried and true, but also brings a bit of freshness to old standards, like Orange Caraway Shortbread or Apricot Almond Macaroons."
- Cookbooks 365
About the Author
Ellen Jackson received her culinary training at the New England Culinary Institute before working for twelve years as a pastry chef in some of Portland's best restaurants. She is a cookbook author, food writer, food stylist, and recipe developer. She wrote The Chefs Collaborative Cookbook, is the co-author of The Grand Central Baking Book, and contributed to The Paley's Place Cookbook. Most recently, she is the author of The Lemon Cookbook.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Might become my go-to cookie cookbook
By John W. Graham
I love baking cookies and I was excited to receive Ellen Jackson's book entitled "Classic Cookies with Modern Twists."
The book is organized into cookie types - scooped, sliced, sandwiched, rolled, spread-in-pan and Holiday.
The book starts with the typical cookbook basics - notes on ingredients and measurements.
To review, I decided to make some representative cookies from different categories.
I was torn between the many good sounding and looking recipes in the scooped category.
But I settled in on a classic: Oatmeal cookies.
Ellen Jackson titled the book "Classic Cookies with Modern Twists" because there is a short section of additions/substitutions after each classic recipe on how to give the cookie a so-called modern twist. For the oatmeal cookies I tried the dried cherry-walnut twist. The result was a very tasty, toothsome cookie.
Next I tried the chocolate vanilla bean pinwheels. They are harder to make and take more time but the result is impressive. I didn't try a twist on these because I never made any like this before and wasn't feeling more adventurous.
For sandwiched I tried the Hazlenut-Mocha Cream Cookies. These were not hard to make; I already had a star cookie cutter so I made them look like the picture (which isn't required).
These are really good and I will be making more.
That's all I did for now just to get a feel for the book.
The book features full color photographs of some but not all cookies.
I would have liked to see color photos of all the cookies, even if it is in a montage.
I believe this will become a go-to book for me. There are so many delicious recipes that I have yet to try.
The recipes are clearly written and easy to follow.
One thing that I wasn't used to seeing is the inclusion of rice flour in many of the recipes. As someone who tried (and lost a lot of weight on) a gluten-free diet, I am familiar with rice flour and it's ability to make a light, airy product. Too much can also lead to a dry result but very little is used in these cookies.
Overall I am very happy with this book and I would recommend it.
5 of 5 people found the following review helpful.
44 cookies and variations
By wogan
I was hoping this would be a cookie book that would be a cookbook that I would look forward to using with my grandson who is a budding chef-to-be. First I thought there would be 100 classic recipes. There are actually 44 and then there are variations; what the author labels as `with a twist'. They consist of such additions as: substitute 4 teaspoons of orange zest instead of vanilla bean seeds. That counts as another cookie recipe to make up the 100.
There are lots of colourful photos, but many recipes do not have a photo. Some such as Squashed fly cookies need one, so that the potential cook can see what they are supposed to look like - where most know what a peanut blossom cookie looks like.
Recipes are divided into: scooped, sliced, sandwiched, rolled, spread in a pan and holiday cookies. The recipes are not that much different than what one can find in other cookbooks - they are classics; the twist variations give some different ideas.
The section on basics and the differences in butter, flour, sugar, etc. is very good.
We made key lime melting moments, using the variation of substituting key lime zest for lemon zest, then brownies which were made with cocoa powder.
This is a nice little book. However beginning cooks could use some more information- such as the details on handling rolled cookies, although the recipes are not difficult. If you already have a cookbook collection this would not add much that is different. It would make a nice hostess gift.
4 of 4 people found the following review helpful.
For Whom The Cookie Crumbles
By Antigone Walsh
This attractive compact sized book features classic cookie recipes with some variations. Cookies are divided into categories: Scooped (peanut blossoms, oatmeal cookies, chewy double chocolate cookies, snickerdoodles, peanut butter cookies versions of chocolate chip cookies, chewy and crunchy, meringues, macaroons, thumbprints, washboards, lemon melts, fudgy flour less filbert chews); sliced ( almond olive oil biscotti, lime cornmeal cookies, strawberry jam striped cheesers, tipsy fig slices, pinwheels, icebox butter cookies); Sandwiched (squashed fly cookies, chocolate sandwich cookies, chocolate dipped peanut butter creams, hazelnut mocha cream cookies, ginger lemon cream sandwiches); Rolled (graham crackers, shortbread, linzer hearts, sugar cookies,); Spread In A Pan (brownies, blondies, shortbread, hermits, honeymoon bars, toffee tray bakes, lemon coconut bars); Holiday (florentines, ginger bread people, rugelach, tassies pain d'epices shortbread, peppermint meringues, walnut crescents). the ingredients are readily available/ . The most exotic are kamut flour, rice flour and Lyle's syrup. Many but not all have accompanying photographs. The recipes are easy enough to follow although I would prefer each beginning with the temperature and pan preparation.
This is a nice collection of standard recipes. They are all familiar. The modern twists are not wildly creative. Most involve a change in flavoring, the addition of different fruit, nuts or chips. Not every recipe comes with a variation. I did make the blondies with the maple walnut variation and the Lemon Melting Moments. Both were quite tasty if not earth shattering. The book itself is attractive . I do wish it came with spiral binding because it does not lie flat. Additionally the spine of mine is already beginning to give a little more than it should. Overall this is a cute book containing a nice if familiar selection of standard favorites. The recipes are easy and the ingredients accessible. It is not Bouchon Bakery but it is fun. If you are in search of reliable standards, well these cookies crumble for you.
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