This holiday is for honoring and enjoying the sweet flavor of cookies and sharing them with friends and family. Let this holiday bring new fond memories of days to come. Let today be the day you learn to bake new cookie recipes and learn to decorate a cookie in a new way. Let today be the day you buy a new cookie cutter and enjoy using it by baking homemade cookies for your family. Let today be the day you sit down with a tall cold glass of milk or hot coffee, a large plate of fresh cookies, and have no guilt at eating them all up. 

In the United States and Canada, a cookie is a small, flat baked dessert. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings—a cookie is a plain bun in Scotland, while in the United States a biscuit is a kind of quick bread not unlike a scone.
Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.

Types of cookies include:

  • Dropped Cookies
  • Rolled Cookies
  • Pressed Cookies
  • Refrigerator Cookies
  • Molded Cookies
  • Bar Cookies
  • Sandwich Cookies
  • Fried Cookies
  • Twice Baked Cookies

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Description from: 

National Cookie Month, www.gone-ta-pott.com/National_cookie_month.html.


Cover Art The All-American Cookie Book For this trailblazing collection of America's favorite cookies, Nancy Baggett crisscrossed the nation, visiting small-town bakeries, chic urban cookie boutiques, rural inns, bed-and-breakfasts, farmers' markets, and the homes of locally renowned cooks. She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen. THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated "Cookie Decorating and Crafts," which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America's heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions. by Nancy Baggett
Call Number: 641.865 B144a 2001