This spiral-bound volume contains more than 250 cookie recipes, from drop cookies to shortbreads, brownies to more complex holiday cookies, and employs the approach that the very beginning is a very good place to start by first outlining types of flour, chocolate, sugars, and kitchen equipment (appliances, pans and utensils) and continuing right down to tips on how best to transport the finished treasures. Recipes for many heirloom, traditional, and international cookies are included. Decidedly modern are links that readers can snap with their smart phones to watch how-to videos on Good Housekeeping’s website and a chapter with myriad options for the gluten-intolerant and vegan. Each recipe is clearly outlined and includes nutrition facts, and most are accompanied by photos. Recipes have been tested and perfected in the Good Housekeeping Test Kitchen (the color photos will have some wondering how to get an invitation to that). An appendix that includes volume equivalents and last-minute (i.e., do-or-die-moment) substitutions and several indexes, one organized by preferences of the cookie’s intended recipient, make this an exceptionally useful baking reference. --Annie Bostrom
About the Author
Good Housekeeping magazine is an American icon of consumer protection and quality assurance. Each issue reaches 24 million readers and, with 15 editions published worldwide, it is an internationally recognized brand that sets the standard to which all other women's service magazines aspire.
Susan Westmoreland has been Good Housekeeping magazine's food director, charged with the management of the renowned test kitchens, for 15 years. She regularly represents the magazine on television and radio. In 2001, Susan was named The James Beard Foundation's Editor of the Year.