MARTHA STEWART'S COOKIES(ISBN=9780307394545) 夸克云 txt pdf umd tct 百度云 kindle 下载

　　The perfect cookie for every occasion.

Cookies are the treat that never disappoints. Whether you’re

baking for a party or a picnic, a formal dinner or a family

supper–or if you simply want something on hand for snacking–there

is a cookie that’s just right. In Martha Stewart’s Cookies, the

editors of Martha Stewart Living give you 175 recipes and

variations that showcase all kinds of flavors and fancies. Besides

perennial pleasers like traditional chocolate chip and oatmeal

raisin, there are other sweet surprises, including Rum Raisin

Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling,

and Lime Meltaways.

Cleverly organized by texture, the recipes in Martha Stewart’s

Cookies inspire you to think of a classic, nostalgic treat with

more nuance. Chapters include all types of treasures: Light and

Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues);

Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut

Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle

Brownies, White Chocolate-Chunk Cookies); Soft and Chewy

(Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies);

Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti,

Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate

Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey

and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies

with Brown-Butter Icing).

Each tantalizing recipe is accompanied by a lush, full-color

photograph, so you never have to wonder how the cookie will look.

Beautifully designed and a joy to read, Martha Stewart’s Cookies is

rich with helpful tips and techniques for baking, decorating, and

storing, as well as lovely gift-packaging ideas in standout Martha

Stewart style.

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　　MARTHA STEWART LIVING magazine was first published in 1990.

Since then, more than two dozen books have been published by the

magazine’s editors. MARTHA STEWART is the author of dozens of

bestselling books on cooking, entertaining, gardening, weddings,

and decorating. She is the host of The Martha Stewart Show,

the popular daily syndicated television show.

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　　Rum Raisin Shortbread

　　*Makes about 4 1/2 dozen*

　　This crumbly shortbread is studded with dried currants, which are

tiny raisins made from Zante grapes. The currants must be soaked

overnight,so you'll need to plan your craving a day in

advance.

　　* 1/2 cup dark rum

　　* 1 cup currants

　　* 1 cup (2 sticks) unsalted butter, room temperature

　　* 3/4 cup confectioners' sugar

　　* 1/2 teaspoon finely grated orange zest

　　* 1 teaspoon pure vanilla extract

　　* 1 1/2 cups all-purpose flour

　　* 3/4 cup finely shredded unsweetened coconut

　　* 1 teaspoon coarse salt

　　1. Combine rum and currants in an airtight container; let sit at

room temperature overnight. Drain; reserving 2 tablespoons

rum.

　　2. Put butter, confectioners' sugar, and zest in the bowl of an

electric mixer fitted with the paddle attachment. Beat until creamy

and smooth,about 2 minutes. Add vanilla and reserved rum. Beat

well, scraping downthe sides of the bowl as necessary. Reduce speed

to low. Add flour,coconut, and salt, and beat for 3 minutes. Stir

in currants by hand.Divide dough in half and form each into a log

about 1/2 inches in diameter; wrap in parchment, and refrigerate 1

hour (or up to 3 days).

　　3. Preheat oven to 325°F. Remove dough from parchment; slice

into1/4-inch-thick rounds. Place on parchment paper-lined baking

sheets, spacing about 1 inch apart. Bake until pale golden, about

20 minutes, rotating sheets halfway through. Transfer to wire racks

to cool completely. Cookies can be stored in airtight containers at

room temperature up to 1 week.

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书籍介绍

The perfect cookie for every occasion.

Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways.

Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).

Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.