Here’s my verdict for Martha Stewart’s Cookies: The Very Best Treats to Bake and Share.
To Read: Sure. There’s not a lot to read, just short descriptions of each cookie. After the recipes, there is a tips section that has pretty helpful information. And since this is Martha Stewart, there are even some craft projects that will help you with packaging and sharing your cookies.
To Look At: Yes. Each recipe is accompanied by a photo. The tips section also has great photos to clearly demonstrate the steps for making each type of a cookie. Even if you aren’t crafty, the packaging section has some nice photos that can give you ideas of how to present your cookies.
To Cook From: I think so. The Mini Black-and-White Cookies were not a success, but the Soft and Chewy Chocolate Chip Cookies were. Also, I have made the Gingerbread-White Chocolate Blondies at Christmas for years, and they are a family favorite. With 175 recipes in this book, I doubt everyone is going to be a winner, but there were many more recipes that looked worth trying.
I did like the way this cookbook was set up better than Dorie’s Cookies, which had some strange categories based on occasions. Martha Stewart’s Cookies has the recipes divided by “light and delicate,” “soft and chewy,” “crumbly and sandy,” “chunky and nutty,” “cakey and tender,” “crisp and crunchy,” and “rich and dense.” In addition, all of the categories with photos of each cookie and the page numbers are listed in the beginning of the book. This allows you to browse by picture, not just name, which I think is a nice feature.
Overall, I think this is a good comprehensive cookie cookbook, and I can’t wait to try out some more recipes. I already have friends offering to be my taste-testers. LOL
Hope everyone has a good Labor Day Weekend, and I’ll be back on Tuesday!