Excerpts

Introduction Imagine the tantalizing aroma of fresh-baked, homemade cookies wafting through the house. Envision the wonderful sensation of biting into a delicious, chewy, flavor-packed morsel, still warm from the oven. Cookie heaven! Cookies are North America's favorite and easiest dessert, and these delectable, tender, tasty delights have legions of fans. Hundreds of millions of cookies are baked every year in kitchens across the continent. That's a lot of cookies! Ever wonder why some people seem to bake cookies with little effort, with every batch turning out perfect, while others struggle as their cookies turn out bland, flat and burned? It's because baking cookies is both a creative art and a science. It takes skill and practice to master the art, but it also requires an understanding of the key elements of baking to comprehend the science. With the right recipes, clear instructions and essential baking information, anyone can perfect the art and science of cookies and become a great cookie baker. I've written this book specifically for home bakers of all skill levels, from novice to experienced. As a highly successful and knowledgeable home baker, I've filled these pages with lots of helpful information, an extensive collection of tantalizing recipes and expert tips on all aspects of cookie baking. Detailed chapters on equipment, ingredients and baking great cookies will provide you with a solid foundation for success. The recipe chapters include special preparation techniques and advice on attaining the best results with each type of cookie. The flavorful recipes also contain step-by-step instructions to ensure great results. I'll reveal to you the secrets of great cookie baking and tell you how to use the right ingredients and preparation methods to bake cookies with outstanding flavor. From the butter to the sugar to the extracts to the chocolate and nuts and fruit, each flavor builds on and enhances the others to create tantalizing cookies. Layers of flavor give these cookies that extra-special taste to please cookie enthusiasts of any age. Altering the ingredients used in a recipe or adjusting the proportions of just one ingredient can significantly affect the cookie's flavor and texture. I'll not only share with you which ingredients are best to use in making cookies, but I will also explain how these ingredients interact with each other. Using the right ingredients, in the right amounts, can determine the success or failure of your cookies. My cookie recipes range from special versions of traditional favorites and modern classics to numerous new and tempting original creations. All have a strong emphasis on flavor. No bland, boring or overly complicated cookies here. These are recipes designed for cookie lovers and contain all the information home bakers need to create great-tasting cookies. Filled with delicious, family-oriented, kid-friendly cookies, you'll find recipes sure to please every member of the family. Many of the recipes can be prepared quickly and without a lot of fuss, making it easy to whip up a batch of fresh homemade cookies for an after-school treat, a family dessert or a special occasion. I have earned over 900 awards, including over 600 blue ribbons and special awards for excellence, in food competitions at state and county fairs across the United States. I retired from competition after the publication of my first cookbook, Blue Ribbon Preserves , and I now enjoy sharing my food knowledge and expertise by serving as a state and county fair judge of both baked foods and preserved foods. I hope this book, and the recipes and information it contains, will excite your cookie imagination and inspire you to become a great cookie baker. Your family, friends and neighbors will be delighted and thrilled to help sample your delightful cookie creations. Happy cookie baking! - Linda Amendt Excerpted from 400 Sensational Cookies by Linda J. Amendt All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.