The All-American Cookie Book
by Nancy Baggett

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Book Summary Information

Book Reviews of The All-American Cookie Book

Book Review: Excellent Recipes for American Cookies. No Patissere Here!
Summary: 5 Stars

The book contains chapters on nine (9) different types of cookies:

Sugar Cookies and Shortbreads, 18 recipes, including my very favorite Snickerdoodle recipe
Chocolate and White Chocolate Chip Cookies, 18 recipes, including 6 variations on chocolate chip
Chocolate and Mocha Cookies, 10 recipes, including `pies', bars, and sandwiches
Brownies, Blondes, and Other Bar Cookies, 25 recipes, including brownies and fudge cookies
Fruit, Pumpkin, and Carrot Cookies, 21 recipes, including tassies, ambrosia cookies, and fig cookies
Nut and Peanut Cookies, 16 recipes, including my favorite bourbon balls and peanut butter cookies
Oat, Coconut, and Sesame Seed Cookies, 13 recipes, including 7 variation on oatmeal cookies
Ginger, Spice, and Molasses Cookies, 13 recipes, including lots of Pennsylvania favorites
Cookie Decorating and Crafts, 18 recipes for cutout cookies and icings

I have not examined every cookie book currently available, and there is no question that this book does not include classically European cookies like Madeleines, but if what you want is good old fashioned cookies for holidays or otherwise, you will not go wrong with this book.

If you need additional sources of American cookies, this book includes a very respectable bibliography.

I also strongly urge the new cookie baker to read and follow Ms. Baggett's suggestions on how to succeed at cookie baking. I also urge new cookie bakers to follow individual recipes very carefully. They are adapted from old recipes, which may not have been very precise about measurements; however, Ms. Baggett's version of the recipes corrects that with great success in every case that I have tried. I am especially fond of her taking the trouble to leave selected recipes to using baking soda and cream of tartar, as in the snickerdoodles rather than replacing this pair with baking powder. One irony is that she has converted weights into volume measurements which are typically less precise, but it certainly works, due to the greater uniformity of ingredients today. It is also certainly easier for the home baker.

Photographs are welcome eye candy and are well done, but contribute little to your for success with the recipes.

Well done all around, Nancy.

Summary of The All-American Cookie Book

Cookies Books

• Subjects > Cookbooks, Food & Wine > Baking > Cookies
• Regional & International > U.S. Regional