Big Fat Cookies - download pdf or read online

By Elinor Klivans

ISBN-10: 1452119244

ISBN-13: 9781452119243

Nobody's ever made baking background with a scrawny cookie. it doesn't matter what the celebration, not anything beats the large, fats, do-it-yourself variety. With this deliciously enjoyable cookbook and some basic elements, a person can whip up a short batch of 1 of fifty diverse mammoth crispy, chewy, or fancy-pants sandwich cookies. From vintage great Chocolate Chip to tremendous Mocha dust Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is often overall cookie pride. Introductory fabric comprises pointers on paying for the easiest constituents, suggestions akin to blending and forming the ideal around, baking forward and storing, andfor those that really prefer to proportion their cookieshow to pack them up competently so that they won't holiday with a view to the get together. So, get that candy the teeth prepared and chunk right into a large fats Cookie.

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Extra resources for Big Fat Cookies

Sample text

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Put the unsweetened chocolate in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly. Sift the flour, cream of tartar, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on low speed, beat the butter, vegetable shortening, granulated sugar, and brown sugar until well blended and smooth, about 1 minute.

Makes 9 cookies • cookie making 30 minutes • cookie baking 350 degrees, for about 14 minutes 54 bigfatcookies colossalcrispcookies From cookie brittle to buttery shortbread to peanut-covered cookie slabs, crisp cookies run the gamut. A lot goes into making a cookie crisp—ingredients and their proportions, baking times, and such additions as nuts, toasted coconut, melted sugar, or toffee. Some of these cookies are crisp all the way through, others have the contrast of a soft center or soft pieces of fruit.

Recipe continued next page 31 bigchewycookies a happy birthday oatmeal cookie continued make the frosting. In a small bowl, stir the powdered sugar and vanilla together with enough water to form a thick frosting. The frosting should hold its shape if you drizzle a little on a piece of paper. Spoon the frosting into a small self-sealing plastic freezer bag. Press out the excess air and seal the bag. Cut a small hole in one corner of the bag, about 1/16 inch long.

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Big Fat Cookies by Elinor Klivans

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