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The Christmas Cookie Book Paperback – Bargain Price, August 31, 2001
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From Library Journal
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
About the Author
Frankie Frankeny is a San Francisco-based photographer whose work has illustrated many books, including Wookiee Cookies (0-8118-2184-6) and The Christmas Cookie Book (0-8118-3095-0). --This text refers to an out of print or unavailable edition of this title.
More About the Author
Top Customer Reviews
The 2nd recipe was for lemon wafers: this time I was prepared for a weak cookie so I added half again the lemon zest, AND I added a couple of drops of lemon flavoring....well it was better texture but again it would have been tasteless had I not doctored it up a bit. They were still quite flavorless.
The book includes a wonderful array of fairly traditional recipes from all over the place, although Pappas often puts her own touch on them: Springerle cookies, Lebkuchen, gingerbread, Viennese marzipan bells, sugar cookies, frosty snowmen, pecan snowdrops, gingersnaps, Florentines, Norwegian lace cookies, macadamia-white chocolate brownies, and plenty more.
For the most part these recipes are pretty simple and easy; cookies don't usually take a lot of work. I only had problems with one of the recipes we tried: the embossed macadamia cookies. The dough is very dry (vanilla and butter are the only non-dry ingredients), and for a while I wondered if the dough was even going to come together as a dough; a little warning that this would be the case might have been nice. Also, the directions for flattening and decorating the cookies really didn't work very well. They said to "dip a dampened cookie press... into the bowl of sugar, then press a ball to flatten...." The idea is that it leaves behind a pattern in the dough and decorating sugar. Instead, the dampened press made the bowl of sugar clump up and stick to itself, and the sugar rarely stayed behind on the cookies.Read more ›
First, I have not made some of the recipes in here, bc I'm picky about my sweets (don't like jellies and too many nuts), so I've just skipped certain recipes bc they just didn't look like my taste.
I have baked the following recipes for years however: gingersnaps, sugar cookies, cardamom shortbread stars, peppernuts, pecan snowdrops, and gingerbread. I follow the recipes to a T, and my family and friends RAVE about them! I even floored my parents gourmet chef friend with the cardamom shortbread stars. He immediately went to his book of one million cookie recipes and couldn't find one he liked more. The pecan snowdrops (aka mexican wedding cakes) are my family's absolute favorite.
Most of the recipes end up looking and tasting gourmet, without all the fancy ingredients; they are just the best versions of traditional cookies; great tips for serving; plenty of options and variations and the cookies are just gorgeous.
I give cookies as gifts, so having a great recipe that will look beautiful and special when packaged as a gift is really important. You just can't fail with many of the recipes.
Strongly recommended by me, my family, all the grandparents, all my friends and co-workers (my cookies blow other co-workers cookies out of the water EVERY YEAR! and I don't share my source ;)
As for the reviewer who gave this book a one-star review after trying two recipes, I can only say: (1) I never tried making those recipes; and (2) s/he obviously tried the wrong two! tough luck.