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The Good Housekeeping Test Kitchen

cookie lover’s Cookbook

gooey, chewy, sweet & luscious treats

BONUS HOW-TO VIDEOS! Look inside for 20 exclusive videos on cookie- and brownie-baking basics by the experts in the Good Housekeeping Test Kitchen. From melting chocolate to organizing a cookie swap, these demos will give you Test Kitchen confidence in your own kitchen. Whether you’re making simple drop cookie or more labor-intensive cut-out cookies, our tips will help you succeed. For a complete list of videos, see page 415.

To download the free Tag Reader to your mobile device, visit gettag.mobi on your browser. Then snap photos of the tags with the Tag Reader to watch the videos instantly. Or, to watch the videos on the web, use your browser to go to the accompanying URLs.

MAKE PERFECT COOKIES VIDEO Use your mobile device to watch our video on how to make fail-proof cookies. Or visit goodhousekeeping.com/perfectcookiesvideo to view the video on the web.

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CONTENTS WELCOME, COOKIE LOVERS!

7

PERFECT COOKIES EVERY TIME

8

COOKIE JAR FAVORITES 31 EASY-TO-SHAPE COOKIES 83 BROWNIES & FUDGEY BARS 133 BLONDIES & BAR COOKIES 185 HEALTH-CONSCIOUS COOKIES 241 FUN & FANCY COOKIES 291 HOLIDAY COOKIES 351 APPENDIX

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Almond–Cheesecake Swirl Brownies and Whoopie Pies (pages 158 and 342)

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WELCOME, COOKIE LOVERS What’s more American than apple pie? A warm chocolate chip cookie. For some of us, our first time baking was making those cookies, for others it may have been preparing a batch of brownies. In this book, we've collected 250 of our very best cookie recipes: a scrumptious mix of family favorites from our staff and readers, plus creative cookie recipes developed by the Good Housekeeping Test Kitchen team. We hope you’ll find many of your old standbys, and discover some new ones, too.

Cookie jar favorites—peanut butter, oatmeal, chocolate chip, and so much more—kick off the Cookie Lover’s Cookbook, then it’s onto easy-toshape cookies, from old-fashioned icebox cookies to biscotti. Our brownies and bar cookies are as luscious as they are easy to make. Choose from decadent fudgey bars, butterscotch-flavored blondies, and an assortment of fruit- and nut-studded snack bars. For the health conscious, there’s an entire chapter of options ranging from healthy makeover versions of classics to gluten-free and vegan goodies.

For special occasions and holidays when you want something a bit more elaborate, turn to our Fun and Fancy and Holiday chapters. There you’ll find dozens of recipes for rolled and cutout cookies and other novelty treats sure to spread the joy. As always, every recipe in this book has been triple-tested by the Good Housekeeping Test Kitchen to ensure that it will work in any oven, with any brand of ingredient, no matter what.

An abundance of expert tips, how-to photos, and storing and freezing instructions for every recipe will make the Cookie Lover’s Cookbook your go-to cookie-baking book. And, as a bonus, watch 20 instructional videos that demonstrate an array of useful techniques. A complete list of videos appears on page 415; for instructions on how to view them on your mobile device or computer, see page 4. We close the book with a “Share Your Cookie Love Gift Index” that will help you pick the perfect cookie match for friends, hostesses, and everyone on your cookie gift list!

SUSAN WESTMORELAND Food Director, Good Housekeeping

T E ST K I TC H E N know-how

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FOREWORD

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ROLLING DOUGH IN SUGAR Rolling cookie dough in cinnamon sugar or plain granulated sugar before baking gives the cookies a sparkly, crunchy finish.

T E ST K I TC H E N know-how

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COOKIE JAR FAVORITES

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SOUR CREAM COOKIES Subtle nutmeg flavor and a light, cakelike texture make these cookies an elegant partner for a cup of afternoon tea.

1 Preheat oven to 400°F. Grease two large cookie sheets.

2 In medium bowl, combine flour, baking powder, salt, baking soda, and nutmeg.

3 In large bowl, with mixer on medium speed, beat butter and 1 cup sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla, then sour cream, until well combined. On low speed, beat in flour mixture just until blended, occasionally scraping bowl.

4 Drop dough by rounded measuring tablespoons, 2 inches apart, on prepared cookie sheets. Sprinkle lightly with some of remaining sugar. Bake until edges are lightly browned, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and sugar, if necessary.

5 Store cookies in cookie jar up to 1 week, or freeze up to 3 months.

PREP: 25 MINUTES BAKE: 10 MINUTES PER BATCH MAKES: ABOUT 30 COOKIES 1¾ CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER ½ TEASPOON SALT ¼ TEASPOON BAKING SODA ¼ TEASPOON GROUND NUTMEG ½ CUP BUTTER OR MARGARINE (1 STICK), SOFTENED 1 CUP PLUS 2 TABLESPOONS SUGAR 1 LARGE EGG 2 TEASPOONS VANILLA EXTRACT ½ CUP SOUR CREAM

LEMONY SOUR CREAM COOKIES Prepare Sour Cream Cookies as directed, but omit the nutmeg in step 2. In step 3, add 1 teaspoon freshly grated lemon peel and ½ teaspoon vanilla extract instead of 2 teaspoons vanilla extract.

EACH COOKIE: ABOUT 70 CALORIES | 1G PROTEIN | 11G CARBOHYDRATE | 2G TOTAL FAT (1G SATURATED) | 0G FIBER | 11MG CHOLESTEROL | 85MG SODIUM

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COOKIE JAR FAVORITES

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PECAN-CARAMEL BROWNIE CUPS These sweet chocolate-caramel-nut treats are presented in mini muffin cups.

PREP: 40 MINUTES PLUS COOLING CHILLING BAKE: 10 MINUTES MAKES: 36 BROWNIE CUPS 18 INDIVIDUALLY WRAPPED ROUND CARAMELS 36 MINI FLUTED FOIL OR PAPER BAKING-CUP LINERS ½ CUP BUTTER OR MARGARINE (1 STICK) 3 SQUARES (3 OUNCES) UNSWEETENED CHOCOLATE, CHOPPED 1 CUP SUGAR 1 TEASPOON VANILLA EXTRACT 2 LARGE EGGS ½ CUP ALL-PURPOSE FLOUR ¼ TEASPOON SALT 36 PECAN HALVES 1 BAR (1 TO 2 OUNCES) MILK CHOCOLATE, BROKEN INTO PIECES

1 Preheat oven to 350°F. Unwrap caramels and cut each horizontally in half. Line 36 mini muffin-pan cups with fluted foil or paper liners. (Make sure to use liners in muffin-pan cups; brownies will stick to pan, even if well greased.)

2 In large microwave-safe bowl, melt butter and unsweetened chocolate in microwave oven on High 1 minute; stir until smooth.

Add sugar, vanilla, and eggs and whisk until blended. Whisk in flour and salt until smooth.

Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half.

3 Bake until brownies are firm when lightly pressed, 10 to 12 minutes. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

4 In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly.

5 Place brownie cups on cookie sheet lined with waxed paper. Pour milk chocolate into small ziptight plastic bag. Snip 1 corner of bag to make -inch opening and drizzle chocolate over brownie cups. Refrigerate cups until chocolate is set, about 30 minutes.

6 Refrigerate brownie cups in an airtight container, with waxed paper between layers, up to 1 week, or freeze up to 3 months.

EACH BROWNIE CUP: ABOUT 110 CALORIES | 1G PROTEIN | 12G CARBOHYDRATE | 7G TOTAL FAT (3G SATURATED) | 1G FIBER | 19MG CHOLESTEROL | 60MG SODIUM

184

BROWNIES & FUDGEY BARS

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LOLLIPOP COOKIES Decorating these fun sweets with a variety of candies will keep children happily engaged. Jelly beans, gumdrops, and chocolate pieces are just some of the options. The frosting is quick to make but you can substitute a 16-ounce can of storebought frosting, if you prefer.

1 Preheat oven to 350°F. Grease two large cookie sheets.

2 In medium bowl, with wooden spoon, stir cake mix, melted butter, and eggs until dough is blended and smooth. Drop dough by scant ¼ cups, 5 inches apart, onto prepared cookie sheets to make 4 cookies per sheet.

Place one end of ice cream bar stick into each mound of dough. With hand, flatten each into 2½-inch round (dough will be sticky).

3 Bake cookies until lightly browned around edges, 18 to 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through. With wide metal spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.

4 Meanwhile, prepare frosting: In large bowl, with mixer on low speed, beat confectioners’ sugar, butter, milk and vanilla until blended. Increase speed to medium-high; beat frosting until light and fluffy, occasionally scraping bowl with rubber spatula.

(Makes about 1½ cups.)

5 To decorate cookies, tint frosting with food colorings as desired. Spread about 2 tablespoons frosting on each cookie. Top frosting with décors and candies.

6 Store cookies, with waxed paper between layers, in an airtight container up to 3 days.

PREP: 45 MINUTES PLUS COOLING BAKE: 18 MINUTES PER BATCH MAKES: 12 COOKIES

COOKIES 1 PACKAGE (18¼ OUNCES) FAVORITE CAKE MIX ½ CUP BUTTER OR MARGARINE (1 STICK), MELTED 2 LARGE EGGS 12 WOODEN ICE CREAM BAR STICKS QUICK VANILLA FROSTING 2¼ CUPS CONFECTIONERS’ SUGAR 6 TABLESPOONS BUTTER, SOFTENED 3 TABLESPOONS WHOLE MILK 1½ TEASPOONS VANILLA EXTRACT FOOD COLORING COLORED DÉCORS: ASSORTED CANDIES, SUCH AS JELLY BEANS, GUMDROPS, CANDY-COATED CHOCOLATE PIECES, NONPAREILS, BLACK AND RED SHOESTRING LICORICE

EACH FROSTED COOKIE: ABOUT 430 CALORIES | 3G PROTEIN | 61G CARBOHYDRATE | 20G TOTAL FAT (8G SATURATED) | 1G FIBER | 58MG CHOLESTEROL | 420MG SODIUM

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FUN & FANCY COOKIES

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ON SALE SEPTEMBER 2012 What’s tasty and tempting enough to follow hot on the heels of Good Housekeeping’s bestselling Test Kitchen Cookbook? Yummy cookies and brownies!

This superlative collection straight from the magazine’s famed Test Kitchens features 250 of the most luscious recipes ever created, along with irresistible photos, a handy ringbinder format, and links to 20 cookie-making videos.

• Major national publicity • Newspaper coverage in food sections and holiday round-ups • Online coverage and reviews on food blogs • Coverage in Good Housekeeping magazine and on goodhousekeeping.com • Print advertising in Good Housekeeping magazine

Good Housekeeping magazine is an American icon of consumer protection and quality assurance. Each issue reaches 24 million readers and, with 15 editions published worldwide, it is an internationally recognized brand that sets the standard to which all other women’s service magazines aspire.

Susan Westmoreland has been Good Housekeeping magazine’s food director, charged with the management of the renowned test kitchens, for 15 years.

She regularly represents the magazine on television and radio. In 2001, Susan was named The James Beard Foundation’s Editor of the Year.

Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

For more information, contact publicity@sterlingpublishing.com

September 2012 Culinary/Desserts & Sweets $29.95 ($35.95 Can) Hardcover Book size 9 x 10 • 444 pages (all in color) 978-1-58816-963-1