Cookie Shop By Jess

Chocolate Crackles

noreply@blogger.com (Jess Homa) — Thu, 24 Sep 2009 16:37:00 +0000

So it's been a busy summer. I've been out of town quite a bit over the weekend, hence the lack of cookie posts. For updates on that, you can go to my other blog (yes I'm a blogging fiend...http://jesshoma.wordpress.com/.

This was nice way to break back into baking season. Although the dough needed to rest in the fridge for a couple of hours (which was fine since I had to do a 10 mile run that day anyway- marathon training- again: http://jesshoma.wordpress.com/), the actual mixing didn't take that long, and the baking was quick. I guess the most time consuming part was the sugar rolling. So here we go...

Mix the Dry:

Melt a bunch of chopped bittersweet baking chocolate and melt with some butter before beginning to mix. Look closely and you might even see a little Pepper in the background (not of the flavor palate, but of the photo)

After you mix the chocolate with the dry goods, some milk, an egg, some vanilla and cocoa powder it sits in the fridge to firm up.

Next you roll 1 diameter balls, coat in granulated sugar first, then confectioners. And into the oven:

After 15 minutes at 350- they're cracked and gorgeous! Tell me that's not a perfect Christmas cookie! Too bad it's only September, but I'm ready for the holidays (I'm even mostly done present shopping! ::ducking tomatoes::).

Sand Dollars

noreply@blogger.com (Jess Homa) — Sun, 26 Apr 2009 00:04:00 +0000

So appropriate. I'm not sure what happened around here, but I know 95 degrees is not a normal temperature for the DC metro area in late April. It was a scorcher. Yeah, I got a little burned, but what are you going to do. Met the fam at Maryland Day, but I needed some supplemental gift cookies for Dad, so I finished these off before we left the house.

Stop me if you've heard this before.

Cream butter and sugar.

Add in your flavorings- lemon zest and vanilla this time, along with eggs.

Add in some flour and let it rest in the fridge before you cut out 3 in. rounds. I don't have many cookie cutters, so my glasses have to do.

After they're on the cookie sheet- brush with egg white, sprinkle with cinnamon and sugar and place almonds thusly (sanddollarly).

Bake and enjoy. As a side note I brought them to meet Dad and we got a burrito at Chipotle. A few people in line asked if they could try one and since dad didn't mind, I passed some around. I'm not a huge huge fan, but the Chipotle clientèle must have an affinity for desserts that resemble seashells. ;)

Chocolate Malt Sandwhiches

noreply@blogger.com (Jess Homa) — Sat, 04 Apr 2009 03:30:00 +0000

Two in the same night- it was a long one!

These bad boys I made to accompany some cherry ice cream (also for blossom festivities). They're a chocolate cookie sandwich with a cream cheese frosting filling.

I ended up halving this recipe, and I still ended up with a ton of cookies. I made about 16 sandwiches, so 32 cookies, with half the batter.

I love cream cheese frosting, so these were right up my ally. I caution those of you with husbands that are less than enthusiastic about cream cheese to temper your expectations, and prepare to consume yourself or share with fam and office mates.. ;)

Cherry Tuiles

noreply@blogger.com (Jess Homa) — Sat, 04 Apr 2009 03:11:00 +0000

The cherry blossoms are out in DC, and so these are seasonally inspired. They are very similar to the honey florentines- so obviously, I love them!

Instead of the honey, these are made with corn syrup and cherries. Same process, but the baking time, and final shape are a bit different.

The cherries need to be re-hydrated a bit, in warm water, then mixed in with the batter. After chilling for about an hour, I shaped and baked the dough.

When they came out of the over, I draped them over my cookie dough scoop- it was the only cooking utensil i had that had the recommended circumference.

Crispy and delicious!

Pistachio Lemon Wafers

noreply@blogger.com (Jess Homa) — Sat, 28 Mar 2009 00:25:00 +0000

Maybe it's my affinity for lemon flavor, but I thought these were excellent. I'm finding, with each recipe, baking cookies is not nearly as difficult or time consuming as I initially thought it would be. Don't get me wrong, there are plenty of very intricate recipes with multiple layers, that are technically challenging, but just as many are fairly easy and quick- including this one.

Only levener was a whipped egg white with salt. Whip to stiff peaks:

Then add in chopped pistachios (finely chopped) and brown sugar, a little flour and lemon juice.

Spoon a couple of inches apart on baking sheet and in the cooker for 10 min.

At first i was nervous, because I hardly "finely chopped" the pistachios. For the significant lack of chopping, the cookies were surprisingly well balanced, they weren't that chunky. The lemon flavor, like I said, really made it for me- nice after dinner cookie.

Grammy's Chocolate Cookie

noreply@blogger.com (Jess Homa) — Sat, 21 Mar 2009 01:45:00 +0000

I don't remember my Grammy making anything like this, but I guess Martha's did. Super easy- or maybe I'm just slowly getting better at this. The only thing that took some extra time was the chilling.

I started with a cream of sugar, butter, vanilla and egg- then mixed in chocolate, flour and some other dry ingredients:

I love the look of this dough- so dark it's almost black. You know there's plenty of chocolate in there...I had to rest it in the fridge in some plastic wrap, but I had a bite to taste before I put it to bed. Mmmm, chocolate flavored sugar butter...sooo good. Sorry, this photo's not so appetizing- but just wait- I'll make it up to you.

Once the slab was chilled, enough, I made 1.25 inch balls of dough, rolled in turbinado sugar- subbed for sanding sugar.

They baked up perfectly. This is the first recipe that really came out the way the book pictured, so I was very pleased! I topped a bowl of ice cream with one that was fresh out of the oven and gave it to Scott for dessert. He was not disappointed.

Chocolate Meringues

noreply@blogger.com (Jess Homa) — Tue, 17 Mar 2009 01:50:00 +0000

Only a few ingredients, but a big time investment. These could be made plain, but I added dutch cocoa to choc them up.

This recipe starts with a technique that I've only used to melt chocolate before. I steam heated the egg white, sugar and a little cream of tartar and vanilla over simmering water.

After stirring constantly until it's warmed up and sugar's dissolved, I whipped in the mixer- to stiff peaks, then fold in sifter cocoa powder.

This doesn't sound like a lot of work, but both steps take 10 minutes or so, and then you have to get all of this sticky goo into a piping bag.

Next time I think I'll use my normal parchment piping cone, but since I just bought a piping bag set at Tuesday Morning, I wanted to try it out. It was a big fat mess, then I had to wash it all out afterwards, and couldn't get all the cocoa stains out.

After all the piping, they just go into the over at 175 for 2 hours. Wait 2 hours??? I should have read that part before I started them at 8:30.

2 hours later we had about 3 dozen cute little meringues. I had Scott test one before I brought them into work- I'm not looking forward to his blog post, but hopefully, others will be more accepting of the egg white concoction :)

Russe Cigarettes

noreply@blogger.com (Jess Homa) — Thu, 05 Mar 2009 03:07:00 +0000

They look so beautiful in the photo. I had to try them. The prep work is very simple. You make a waffle batter of sorts with a whole lot of confectioners sugar. I have to guess that if you fried this you'd get some kind of hybrid doughnut, funnel cake concoction. As funnel cake is one of my all time favorite foods, I was pretty excited about the consistency of my batter once it had set in the fridge for a couple of hours

Funnel Cookie here I come.

Next step is to spread batter on silipat. Here's where I'd suggest you deviate somewhat from the recipe, and you'll see why later. Were I to make these again (and I probably will tomorrow), I'd use half the amount of batter per cookie as called for by the recipe and spread as wide to give a much thinner crispier cookie.

After baking for just 6 minutes each sheet, you've got to work quick, and try not to mind the hot cookie on your fingertips.

As you can see, these were just a bit to thick to role as tightly as pictured- hence my previous advice.

Once they're cooled a bit, dip in some melted chocolate, and let cool completely or enjoy immediately. Scott did with some milk (the later that is), and so did I. So what if they don't look like the photo in the book ;)

Pistachio Cardamom Crackers

noreply@blogger.com (Jess Homa) — Mon, 02 Mar 2009 16:59:00 +0000

Since I had the cardamom laying around....I made these crackers. Very interesting!

They're called crackers, but this is a sugar cookie recipe. Make the dough, refrigerate for 2 hours, and roll out:

They do have a neat crumble of pistachios and coconut on top which I thought was an awesome flavor combo with the cardamom.

My favorite part was the cutting the edges off before backing with a pizza cutter, and then cracking apart the final product. I love the taste, although I think the title "cracker" is pretty misleading.

Orange Cardamom Madelines

noreply@blogger.com (Jess Homa) — Mon, 02 Mar 2009 16:16:00 +0000

Have to be my favorite so far. I've never used cardamom before. I got a packet of pods at world market a while back, and decided it was time to break them out.

I know you can buy ground cardamom, but I went a head and ground this myself in a mortar and pestle. I hope that the immediate release of the essential oils has a good impact on the flavor. It's strong, but I like it. The silly thing is that this recipe is completely different than the one for the lemon madelines. This entailed no cake flour, just regular flour, and instead of the creaming of butter and sugar, I was instructed to use melted butter and mix with sugar and egg.

After the batter was mixed- it also required a rest of about 30 minutes. Then into the pan for baking.

Once out of the oven, I covered in an orange glaze of juice, rind and confectioners sugar. It was more like a syrup. I think mine could have used more sugar, to thicken, but the end result was actually more like a syrup soaked cake. Very very tasty.

I loved the taste. My only issue was the consistency. It didn't quite hold a shape, and had a bit of a fried waffly taste. I would have liked if they looked a little nicer, but as they tasted that good, I'm willing to overlook :)

Peanut Butter Brownies

noreply@blogger.com (Jess Homa) — Mon, 23 Feb 2009 20:07:00 +0000

Mmmm peanut butter brownies- how could you not love this idea (unless you're allergic to peanuts)?

I'll tell you how- reading the recipe to find that you'll need a stick and half of butter to make an 8x8 in pan of brownies. That's 1.5 tbsp of butter per square inch of brownie.

Ok, so if you're not quite so calorie conscious as I am, you'd thoroughly enjoy this decadent dessert.

Line brownie pan with parchment, thusly:

Mix up your choc (melted), butter, sugar and eggs:

and then make the peanut butter swirl sauce- a combo of vanilla, sugar peanut butter and- you guessed it- even more unsalted butter:

Scott actually helped cook this recipe- normally he's on camera duty, but he got this nice jar shot before he started in on his mixing:

after all this, you add dry ingredients to your chocolate batter

then move to your papered pan, and swirl in the peanut butter sauce- cutting with a knife.

Very heavy, and a bit dry which I couldn't believe based on fat in both batters. All in all a nice taste. I served at our Oscar party, and most folks liked them, but I have to say I was expecting a bit more out of my first homemade brownie recipe.

Madelines

noreply@blogger.com (Jess Homa) — Tue, 17 Feb 2009 21:18:00 +0000

I got a very lovely valentines day gift from Scott- a new cookie tray, and decided to use it immediately as I had all of the essential ingredients for making Madelines. This particular varietal is lemon flavored, so it included along with cake flour, some butter and eggs, a bit of lemon juice and rind.

Can you tell by now that we had a technical flub? In my excitement to try out my new pan, I neglected to notice that my camera battery was out of juice, before mixing the batter, so you guys get no procedural photos, only the end shot. I can tell you that baking these is pretty easy - the only tough part was getting the dough into the pan.

Grease pan liberally, and I'd even grease the spoon. After letting this dough rest for a half hour as per the recipe- it became quite sticky. Oh- and do abide their request to fill only 3/4 full- although that's a little difficult to eyeball due to the odd nature of the pan recessions- the one's that I overfilled definitely bubbled over and kind of lost their pretty shape and golden edges.

Oatmeal Raisin- One of My Favorites

noreply@blogger.com (Jess Homa) — Tue, 17 Feb 2009 20:31:00 +0000

Yah! Finally something more normal for Scott! Oh, but wait- not a big raisin fan- oops. Well I already bought the tub of oatmeal (and we don't eat oatmeal that often) so I'm going ahead with this recipe anyway. Also, kudos to him for this excellent oatmeal action shot.

I may be repeating myself here- but I'm slowly getting the hang of this- cream butter and sugar, mix dry and incorporate!

The more I say it, the quicker I get. I didn't think this experiment would make me actually enjoy baking, but much to my surprise, I think it's growing on me- the routine of it perhaps? I love routines- dance routines, ice skating routines, daily routines- so I suppose I should have know all along....I just hope I'm not addicted- I made 4 batches of cookies this week- so I may have to throttle back.

Back to the recipe, same as the last one I made add in your flavor- raisins and wheat germ in this case, spoon onto baking sheet and throw into the oven.

A lovely batch- halved and still came out with about 24 cookies. Co-workers loved them- who wouldn't they're a staple American lunch dessert. I unfortunately can't say the same for the hubs.

Cornmeal, Thyme Cookies

noreply@blogger.com (Jess Homa) — Tue, 17 Feb 2009 20:10:00 +0000

These were really interesting and surprisingly crisp.

First it was choppin thyme- ahaha, get it...

Then on to creaming butter & sugar, and mixing dry ingredients- including an unusual appearance by cornmeal and currants (dried- I've made the mistake of baking with uncalled for fresh currants before, so I knew better this time around):

Mix em together, drop on a cookie sheet and here we go!

These were very tasty little buggers- although I still can't figure out why when Martha says my cookies should be flat they're poofy, and vice versa. These seemed to be a thyme and current flavored butter cookie of sorts based on the picture, but they came out raised. Still tasted awesome though. I served for dessert after a chicken fajita meal, and the cornmeal really played well with the flavors from dinner. I'll definitely repeat.

Almond Macaroons

noreply@blogger.com (Jess Homa) — Tue, 17 Feb 2009 19:43:00 +0000

What in the hell? These were the weirdest cookies to make. Recipe looked simple enough: little flour,

Marzipan, some baking powder, and mix with egg white and vanilla

then top with almond slivers (I slivered myself even though I found a package of slivered almonds buried in my pantry later that weekend.)

They didn't taste terrible, in fact my dad scarfed down quite a few at mom's bday celebrations, but they came out completely flat- although they did not look like that in the pic in the book. I think it might have had something to do with not beating the egg white- instructions were to mix in with marzipan- and I assume if it had been aerated it would have puffed a bit more. All in all a disappointing outcome.

Honey Florentines

noreply@blogger.com (Jess Homa) — Mon, 02 Feb 2009 18:45:00 +0000

I take it back about the macaroons- these have to be the easiest thing to make in the book. And so pretty! Only 5 ingredients, including honey which always makes things taste good in my opinion. Combo the sugar and butter to simmer:

Mix dry into the prepared sauce:

then drop on a cookie sheet and bake for six minutes! Six minutes!! How can it get any better.

After they bake (did I say it was only for six minutes already??), you should certainly heed the recipe's advice to let them cool completely before removing from the baking surface.

It always takes me a bit longer to finish since I'm photoing the whole process, but sans photography time, I bet I whipped these up in about 10 minutes. They are freaking awesome. I'm not a big fan of over-sized floury cookies- I much prefer something more delicate. These are paper thin, and remind me of lace. They have a crunch, but almost melt in your mouth after you bite. They would be a perfect piece to top a fancy sorbet or ice cream dessert. I may try these again with some additional flavor- lemon, almond perhaps.

I highly recommend!

Sarah Bernhardt Cookies

noreply@blogger.com (Jess Homa) — Thu, 29 Jan 2009 02:37:00 +0000

Holy moly, these are slooooppy! The first couple of steps were a breeze, then, similar to the marshmallow surprises, the frosting process proved a difficult task.

These are explained as a "truffle" of a cookie. A firm cookie, topped with a mousse of sorts, then dipped in chocolate. The recipe suggests starting with the filling mousse- a good idea since it's supposed to set in the fridge for about an hour before you use it. It's just simple syrup, egg yolk and melted chocolate folded into an egg white mixture. No sweat.

The cookie part is an almond wafer- just almost paste and egg white, extract, some salt and sugar. Easy peezy, lemon squeezy.

The wafer dough gets piped and baked, topped with the mousse, then into the freezer.

At this point, they need to set. Luckily for me, my husband arrives home just as I'm closing the freezer door so I don't have a chance to polish off the leftover mousse filling before dinner. While the filling sets, I grill up some shrimp, orange pepper and boil some orzo. It's a nice summer dish for this cold crappy winter night. The noreaster hit us hard and it is disgusting outside. Ice everywhere, not even a convenient place to walk the dog.

Anyway...we hang around the table after dinner discussing our planned workouts for the week, trying to outweigh the guilt of an impending chocolate binge.

Once the dishes are in the washer, I melt the rest of the chocolate (for dipping).

This is where things get a little tricky. Recipe calls for a chocolate fork. I own a lot of forks, but none of them are chocolate.

I did a combo of dipping and drizzling. This worked ok for the first 6 or so. The chocolate hardens pretty quickly on contact with the frozen mousse. The next 6 were a bit harder, and messier. After that, I felt the mousse was thawing a bit much to continue, so I stuck them back in the refrigerator, and tried to warm the chocolate a bit more.

I must have gotten some water in my choc, because it hardened up and congealed. I had to melt down my back up dipping chocolate (good thing I keep some of that around.) Needless to say, the cookies dipped in the alternative chocolate didn't turn out quite so well, and Scott ended up eating about 2 sans delicious chocolate shell.

Although sloppy, they taste amazing. The combo of chewy almond wafer with mousse and chocolate shell is divine. They are extremely rich, though. I'd pair with a nice tall cool Budweiser...I mean glass of milk.

3 posts in 3 days- it's a new record!

Old-Fashioned Sugar Cookies

noreply@blogger.com (Jess Homa) — Wed, 28 Jan 2009 15:27:00 +0000

These remind me of the big big cookies at Balducci's. The lemon zest in these makes it, although they are a bit chewy for my taste. I like the crispier type that I make for Christmas a little better, but the flavor of these guys is on point.

Recipe's pretty easy. I think I'm starting to appreciate the quick cookies- the ones with dough that you don't need to refrigerate. I start by sifting my dry ingredients:

Cream the wet- including lemon juice, lemon zest, lemon juice, sugar and butter:

and combo it in the mixer w/ some eggs.

I used my 2" ice cream scoop to drop, sprinkled with turbanado sugar and baked- they came out huuuuge!

I might make them smaller next time around. I finished these in about 30 minutes, so definitely worth the time. Like I said, I was wishing for a crispier texture given the amount of butter I had to use, but they tasted awesome.

Macaroons, Macaroons and More Macaroons

noreply@blogger.com (Jess Homa) — Tue, 27 Jan 2009 15:27:00 +0000

Sorry this is a bit late. I made this triple play of cookies last weekend, but hadn't gotten around to putting it up until now. So here we go...

This has to be the easiest recipe in the book. It's just coconut, (I used flaked coconut as opposed to the shredded called for in the recipe- I feared the shredded would produce a stringier consistency)

egg white,

vanilla and a pinch of salt. Sooo easy!

Shaping these guys was a bit of a task. The only binding they have is the egg white, and not a lot at that. You have to have a pretty light hand to keep them airy, but it does require some packing so they don't just crumble apart in the oven.

I made a full batch and split into three different varieties. Plain, chocolate chip, which is made by simply adding some bittersweet chunked chocolate to the mixture before forming, and straight up chocolate. Made by melting some butter and cocoa powder. After the oven for 20 minutes or so, they look perfect!

Being so super simple, I had some doubts about this recipe. I tasted after they came out of the oven and again the next day. Initially, they were a bit dry, and surprisingly after a day or so, seemed to soften, perhaps from the storage Glad I was using. All in all, I've had better macaroons. I felt like I was just eating handfuls of coconut out of the bag. The flaked coconut seemed a better idea than the shredded, but i think it could have been an even finer ground. I might try food processing it next time.

Blueberry Bonanza Bars

noreply@blogger.com (Jess Homa) — Wed, 07 Jan 2009 15:48:00 +0000

This was a process! These cookies took longer to make than most 3 course meals. It was a 3 step ordeal for a 3 layer cookie bar. Don't let me scare you, although it was time consuming, the recipe is pretty fool proof, I don't think there's much chance that you can really mess this one up.

The most interesting part of the instructions for me was the first step- which included processing my own almond paste from slivered almonds. I think adding almond paste may have been a little less laborious. Hopefully this procedure gives the crust some of it's crumbly-ness, otherwise, it's probably not worth it.

I know I said I was going to halv these for portion control, but as it turns out, a lot of people enjoy tasting cookies- including co-workers and family members, who knew :) I made a full batch of these.

The Crust

The rest of the dry ingredients required no sifting of any kind. That's always nice. And once all the dry are incorporated, you just add in eggs and cold diced butter and poof- you have instant pie crust. This is the easiest way to make crust I've come across. So I'm not much of a baker, and probably should have figured this out a while back, but I'm not complaining. I'll certainly be using this technique in my future backing escapades.

The Second Layer- Blueberry Bonanza I used Trader Joe's Blueberry Preserves for this recipe and I couldn't have been more pleased with the outcome. The amount of whole blueberries that came out of that jar was unbelievable. After pressing the crust into the baking pan, blind baking and cooling, I commence layering in the preserves.

Numero Tres- Granola Topping

To rewind for a second. I made the granola before I "preservified" the crust, the granola requires baking itself, so you're in the oven for about 1.5 hours total. Crust, Granola, then Crust, Blueberry and Granola. Keep that in mind to make time management more effective.

The rest of the slivered almond and coconut go into the granola along with some other filler and sweetener. Here's where I say the recipe goes a little nuts- literally. The amount of granola produced would cover this bad boy about 3 times. You can certainly store it for another use, but you could cut the granola production in half or even to 1/3 and your bars would come out full crunchy with no future snacking offenses with which to concern yourself- if you concern yourself with those types of things. My leftovers are in the pantry for yogurt topping.

They're very texture rich. I like the contrast of the crust and crunch of granola. I have to say that with both the crust and topping being sort of thick, I probably would have opted for more filling, but who ever knows- extra filling means extra slippage. They're pretty moist and actually pretty light in the mouth although I know they look like they'd weigh you down like a ton of bricks. Certainly worth it if you've got 2 hours to make cookies. If you want a quick sugar fix stay tuned for macaroons- next week.

Cheers!

*Photos by Scott Homa

Chocolate Surprise Cookies

noreply@blogger.com (Jess Homa) — Mon, 05 Jan 2009 20:45:00 +0000

The current protocol is to let Scott choose the cookie for the week. Since I'm an organized sort of a person, I sense we'll probably move to a more systematic approach. I'm currently halving the recipes as even my cookie loving husband can't stomach 3 dozen cookies at a time, and I sure as heck don't need more than a couple.

For now though, I'll discuss some of the niceties and not-so-niceties of these "surprise" cookies.

I know from experience that sifting your dry ingredients is always a good way to make sure you have a refined, non-lumpy end product. So I commenced sifting. I have to confess that the recipe called for cocoa powder that wasn't "Dutch Processed", but I failed to read that when crafting my grocery list for the week, so Hershey's Dutch Processed Cocoa Powder it was.

Mixing the wet and dry ingredients included adding the dry to wet in 1/2 c. batches, which seems slightly silly to me, but I did it anyway, and I assume it helps the texture of the cookie. The resulting "batter" if you can call it that was almost a paste consistency. (It sure tasted good though).

Recipe instructed me to use an ice cream scoop to portion and shape these suckers, but after seeing how thick the batter was, I figured it might be a bit easier to spoon them. While this probably was easier, they certainly didn't spread during the bake like some other cookies I know. Mine came out a bit rough around the edges.

Additionally the "surprise" marshmallow needed a bit of flattening after baking as they had essentially puffed up the the same height as the cookie.

And so after twice baking, cooling and frosting creating- here's the final product. They certainly tasted great, but the real surprise was the mess they make. I see no way around the oozing frosting pools from all the drippage.

I recommend for choco-holics and families who can eat these in a sitting. I doubt they pack very well, although I didn't try.

Happy Baking!

An Introduction

noreply@blogger.com (Jess Homa) — Mon, 05 Jan 2009 20:04:00 +0000

He's really sweet- which is, no doubt, somewhat related to his daily sugar intake. My husband Scott has a cookie capacity that most only dream of. I've seen him polish off a whole carton of cookies in a sitting without so much as a stretch and yawn. He is also magically immune to love handles, spare tires and the like...must be nice.

I don't know if his Christmas gift of Martha Stewart's Book of Cookies was motivated by a subconscious dissatisfaction with my baking skills or what, but hey, if the man wants cookies, cookies he's going to get.

I can't lie, I much prefer cooking your standard roast or ragu- there's just more of a relationship there. You get to know your meat and veggies; the different personalities, who can take the heat, who needs to rest or simmer a bit longer. All the measuring and precise timing of baking has always left me cold. My baking endeavers are the only times I feel uncomfortable in the kitchen- and that's going to change this year.

I don't know if I'll get through them all, but I'm going to do my best to exhaust Martha's Cookie Bible- and hopefully in the end I'll own the art of cookie creation and not the other way around.