Wonderful for their easy appeal and magical for the childhood memories they evoke, cookies are the dessert no one ever outgrows. And with The Good Cookie, everyone can enjoy the simple pleasure of delicious homemade cookies at their best. This rich anthology brings together recipes, techniques, tips, and priceless baking advice for more than 250 of the most scrumptious creations ever to emerge from the world of classic cookies — culinary gems destined to inspire every baker and garner raves from cookie connoisseurs.

Trained pastry chef and writer Tish Boyle has designed recipes to indulge every cookie lover's taste and craving — from timeless Colossal Peanut Butter Cookies, Chocolate Chocolate Chip Cookies, and other standbys to wholesome favorites such as Banana Oatmeal Chocolate Chip Cookies and stylish originals such as Triple-Ginger Pecan Biscotti. She helps you quickly master the methods and artistry for every sort of cookie imaginable — drop, rolled, bar, hand-formed, piped, and refrigerator cookies, filled and sandwich cookies, decorator cookies, and specialty savory cookies and crackers — with the help of kitchen-tested advice and invaluable tips throughout the book.

The "Equipment," "Ingredients," and "Techniques, Tips, and Troubleshooting" chapters explain exactly what to do in the kitchen, when to do it, and why. Solutions to common baking problems (What to do with dry or crumbly dough? Or tough, hard cookies?) help ensure an error-proof batch every time. Whether you need to bake something in a hurry, are in the mood for something utterly decadent, or are just looking for a fun activity to do with the kids, you'll find just what you're looking for in the "Cookies for Every Occasion" section at the back of the book.

With its all-star assortment of international favorite recipes plus its wealth of hard-won baking advice, The Good Cookie is the best friend any baker can have. With The Good Cookie, you?ll make every day an occasion to celebrate, and each "little cake" a little masterpiece from the heart.

"Readers will relish old favorites like lusty lemon bars...but the strength of this title lies in the author's own imaginative and tempting recipes....Recipes are well laid out, instructions are easy to follow, and the color photographs are an inspiration....Recommended for most cookery collections." Library Journal

"Happiness is baking cookies — especially when they are as delicious as all these are!" Maida Heatter, author of Maida Heatter's Book of Great Desserts

"Tish Boyle combines a no-nonsense approach to cookie making basics with a dollop of whimsy and a dash of style to offer up an appetizing and diverse collection of clear, straightforward recipes." Bruce Healy, author of The Art of the Cake

"Tish Boyle's approach to cookies adds up to success in the kitchen every time: Clear recipes, great flavor combinations, and an unerring sense of what makes a perfect cookie make this book a winner!" Nick Malgieri, author of Chocolate and Perfect Cakes

"Tish Boyle's talent and artistry are woven into every recipe in The Good Cookie, a book that is the epitome of good writing, good fun, good memories, and most importantly, good taste." Flo Braker, author of Sweet Miniatures

Trained pastry chef and writer Tish Boyle has designed recipes to indulge every cookie lover's taste and craving ? from timeless Colossal Peanut Butter Cookies, Chocolate Chocolate Chip Cookies, and other standbys to wholesome favorites such as Banana Oatmeal Chocolate Chip Cookies and stylish originals such as Triple-Ginger Pecan Biscotti. She helps you quickly master the methods and artistry for every sort of cookie imaginable ? drop, rolled, bar, hand-formed, piped, and refrigerator cookies, filled and sandwich cookies, decorator cookies, and specialty savory cookies and crackers ? with the help of kitchen-tested advice and invaluable tips throughout the book.

Here is a book that no self-respecting cookie-lover can resist. The Good Cookie shares a fresh and tantalizing selection of 250 recipes from around the world — complete with expert instruction on how to make them. From rugged Cranberry Orange Nut Bars and irresistible Bittersweet Chocolate Biscotti to sophisticated Chocolate-Filled Almond Hearts, readers bake their way through basic drop cookies, beautiful hand-formed cookies, delectable sandwich cookies, complex decorator cookies, and more.

Each recipe features background information on the cookie's history, technique, ingredients, and more. Chockful of information on decorating, wrapping, and shipping cookies for gift-giving, as well as tips on freezing for make-ahead planning, the book also includes a comprehensive list of sources for basic equipment, out-of-the-way places for finding cookie stamps, as well as tips on where to locate hard-to-find ingredients and equipment.

Tish Boyle is the Food Editor and Test Kitchen Director of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, she has been a caterer, pastry chef, and food stylist. She is the coauthor of the Grand Finales series of books, Chocolate Passion, and Diner Desserts.

1. Introduction.

2. Equipment.

3. Ingredients.

4. Techniques, Tips, and Troubleshooting.

5. Storing, Wrapping, and Shipping Cookies.

6. Drop Cookies.

7. Rolled Cookies.

8. Bar Cookies.

9. Hand-Formed Cookies.

10. Piped or Molded Cookies.

11. Refrigerator Cookies.

12. Filled and Sandwich Cookies.

13. Decorator Cookies.

14. Savory Cookies and Crackers.

15. Basic Recipes.

Sources.

Index.

Metric Conversion Guide.