Featured Book: The Cookiepedia by Stacy Adimando
Author: Stacy Adimando (photos by Tara Striano)
Publisher: Quirk Books
Release Date: September 6, 2011
From the indie publisher who brought us Pride and Prejudice and Zombies and Miss Peregrine’s Home for Peculiar Children comes a dedicated cookie cookbook that will set your heart aflutter. With drool-worthy photography by Tara Striano, the pages of The Cookiepedia come to life, inspiring even the most inept of bakers (read: me) to grab a bowl and get mixing!
Anthony and I perused The Cookiepedia together–I had to bake him any cookie of his choosing as part of an earlier negotiation (he went to Costco with me)–and he opted for a classic: Peanut Butter Cookies. Yum!
Stacy Adimando, Food Editor of Every Day with Rachel Ray, has put together a great baking source that should be a staple in every kitchen. The recipes are indexed and grouped by themes–Nutty & Seedy, Fruity, etc–and there are photos of each cookie. Above everything else, I value photographs in my cookbooks because I’m a visual learner; if I can’t see what my end result should look like, my focus wanes and things generally go downhill from there.
These cookies were a snap to make this morning and I had all the ingredients on hand. Well, my eggs were expired (9/8) but seeing that I’ve already devoured three cookies with no ill effects, I won’t worry too much about it.
Peanut Butter Cookies by Stacy Adimando (instructions a tad modified by me)
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg (try not to used expired eggs)
- 1/2 teaspoon vanilla extract
- 1 cup creamy (or crunchy) peanut butter (not natural, though)
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- granulated sugar for sprinkling
Preheat oven to 375 degrees.
1. Cream butter and sugars for a minute or two until they look light and fluffy. Add the egg and vanilla and mix until combined.
2. Add the peanut butter–get every last drop with a spatula–and mix until completely combined. Mixture will start to look silky and smell peanuty.
3. Sift the flour with the baking soda and salt. Add the flour mixture to the butter mixture a bit at a time. Mix on a low speed until combined. Now you’re in business.
4. Drop tablespoon sized balls of dough on to lightly greased or parchment paper covered cookie sheets, leaving about 3″ between them for growth. Using a fork (dipped in sugar), press criss-cross pattern into the top of each dough ball.
5. Bake for 8-12 minutes, until edges begin to brown.
Yields approximately 3 dozen cookies
Great photos and adorable illustrations add whimsy to my new favorite cookie cookbook. My sister and I are going to have a ton of new recipes to try out this holiday season.
And, look! I might have even saved a few cookies for you (or my neighbors)!
The Weekend Cooking feature is graciously hosted by Candace at Beth Fish Reads.