What if we baked and ate a different cookie every day for the entire year of 2013? Well, we’d probably all have to join a weight-loss program and spend the following two years getting back to our original size.
I don’t think that’s the point of Anna Ginsberg’s “The Daily Cookie,” a cookbook that includes 365 different cookie recipes “for the sweetest year of your life.” But this time of year, when a lot of us are going to cookie exchanges, baking with the kids or looking for something different to try out on the guinea pigs in the family, this cookbook could be a lot of fun.
Recipes include Key Lime Cheesecake Bars, One-Bowl German Chocolate Chunk Cookies, Raisin and Spice Bars, Chocolate Almond Oat Bars, Easy Baklava Cups and, well, 360 others!
I’m giving this book away to a lucky winner. To be entered to win, I’d like for you to leave a comment on this blog entry and tell me what cookies you and your family always make to have around during the winter holiday season. In our family, there are usually molasses cookies, lemon bars, and decorated sugar cookies. I also like to make tropical fruit cookies and stuffed date cookies.
Tell me about your cookie traditions anytime before 9 a.m. on Tuesday morning. I’ll pick a random winner and send out the book as a Thanksgiving gift. Meanwhile, I’ll share a couple of recipes from the book that made my mouth water.
Creme Brulee Bars
1 (17.5-oz.) pouch sugar cookie mix, such as Betty Crocker
1 (4-serving size) box French vanilla instant pudding mix
2 Tbsp. light or dark brown sugar
8 Tbsp. (4 oz.) unsalted butter, melted
2 (8-oz.) packages cream cheese, softened
1/2 cup sour cream
1/2 cup granulated sugar
2 large eggs
3 large egg yolks
2 1/2 tsp. vanilla extract
1/3 cup toffee bits
1. Preheat the oven to 350 degrees. Place rack in the center. Line a 9-by-13-inch metal pan with nonstick foil or spray it with flour-added baking spray.
2. Make crust: In a large mixing bowl, stir together the cookie mix, pudding mix, sugar and butter to form a soft dough. Press the dough in the bottom of the prepared pan.
3. Make the filling: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat the cream cheese, sour cream and sugar on medium speed until smooth. Spread the mixture over the crust and bake for 30 to 35 minutes. Remove from oven and immediately sprinkle with the toffee bits. Let cool for 30 minutes to an hour in the pan, then chill for about 3 hours, or until very cold. Cut into squares.
Yes, it is correct that these cookies do not call for flour. According to the book, they turn out “a chewy, almost candylike cookie.”
1 (14-oz.) can sweetened condensed milk
1 large egg white
5 1/4 cups sweetened flaked coconut
2 tsp. Mexican or regular vanilla extract
1/2 tsp. almond extract
1. Preheat oven to 350 degrees and place a rack in the center. Line two baking sheets with nonstick foil or parchment paper.
2. Mix the condensed milk, egg white, coconut, vanilla and almond extract in a large bowl.
3. Drop rounded teaspoonfuls of batter about 2 inches apart onto the baking sheets. Bake for 15 to 18 minutes, or until lightly browned around the edges. Carefully transfer to a wire rack and let cool.
Source: “The Daily Cookie” by Anna Ginsberg.