Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you'll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.
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Book Description
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Editorial Reviews
Amazon.com Review
Christmas and cookies are synonymous. Extolling that happy truth, Rose Levy Beranbaum's Rose's Christmas Cookies provides a comprehensive selection of 60 cookie recipes for eating and decoration, for keeping and giving, that is probably the last word on the subject. The author of the award-winning The Cake Bible, Beranbaum has applied her passion for precise, foolproof recipes to the pleasurable business of cookie making. Including full-page color photos of every cookie, and more than 50 line drawings of techniques and templates, the award-winning book is both easy to use and a delight to the eye. Novice bakers and old hands alike will enjoy baking from it.
The recipes are arranged in chapters devoted to tree and mantelpiece cookies; cookies to make for and/or with kids; cookies for sending, for open house, and holiday dinner parties, among others. Included are recipes for classics such as Scottish Shortbread, Chocolate-Dipped Melting Moments, Mexican Wedding Cakes, Spritz Butter Cookies, Springerle, and Pfeffernüsse. Also offered are Beranbaum's own creations, such as Maple Walnut Sablé Sandwiches, and those of her friends, like Lora Brody's Christmas Phantoms and Mrs. King's Irresistibles. Where applicable, recipes offer optional mixing methods for food processor or electric mixer (or by hand). Beranbaum's "Smart Cookie" accompanies each recipe and provides hints on ingredients and techniques. Decoration, storage, and cookie-sending information abounds. Concluding with a color-photo-illustrated glossary of ingredients and equipment, the book is encyclopedic on its subject and virtually guarantees Christmas (or any time) cookie-making success. --Arthur Boehm
From Library Journal
Like Judy Knipe and Barbara Mark's The Christmas Cookie Book ( LJ 10/15/90), this features favorite holiday cookies of all kinds from the author of the authoritative The Cake Bible ( LJ 8/88). There are simple cookies to make with kids, fancy cookies for parties or gifts, beautiful cookies to hang on the tree, and, for the ambitious, a gingerbread cathedral complete with stained glass. Each recipe is accompanied by a full-page color photograph, and Beranbaum's instructions are as clear and detailed as ever--but most of these are fun and easy to make, as Christmas cookies should be. For all subject collections.
Copyright 1990 Reed Business Information, Inc.
Copyright 1990 Reed Business Information, Inc.
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More About the Author
Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988. It was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, Rose's Heavenly Cakes, won the International Association of Culinary Professionals Cookbook of the Year for 2010. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes.
Customer Reviews
Most Helpful Customer Reviews
84 of 86 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
`Rose's Christmas Cookies' by Rose Levy Beranbaum is a cookie baking book you should have if you enjoy baking cookies, even if you have one or a dozen other books on cookie baking. She gives the same lovingly detailed tutorial on virtually every aspect of cookie baking which you may want to know. I have reviewed two other major cookie books and have skimmed several other books I plan to review and Beranbaum's book stands alone in the amount of detail she gives on cookie baking technique.
Anyone familiar with her `Bibles' on bread, pastry, and cakes will be familiar with the depth to which she goes in explaining the secrets of this little corner of baking. There are several reasons that make this book stand out from the pack.
First, there is the detailed coverage of cookie baking ingredients and tools. The most important tool aside from the oven is the cookie sheet. I am chastised by reading that my pricy Calphalon jelly roll pans plus Silpat silicone lining is not the best platform for baking cookies. Also, there are great sections on how to deal with some of the more fussy nuts such as hazelnuts and how to tell the difference between unblanched, blanched, slivers, sliced, chopped, medium coarse chop, fine course chopped, and powdered nuts. Also, there is excellent coverage of virtually every other ingredient. Beranbaum, for example, explains the differences between butters and imitation butters and why the imitations simply don't work as well as the real thing. This treatment is especially good in giving formulas for substituting one combination of ingredients for another. The most useful is how to replace brown sugar with granulated sugar plus molasses. This is so easy, I wonder why I bother to stock brown sugar at all.
Second, there are the instructions on cookie decorating techniques including very careful pictorial demonstrations on how to use a standard piping bag, an improvised zip top plastic bag piping bag, and a parchment cone piping tool.
Third, all recipe amounts are given in both English and Metric units. This may seem unimportant until you get the urge to contribute cookies to a Boy Scout bake sale and want to multiply a recipe by four. As long as you have the proper measuring devices, this is much, much easier to do with metric units.
Fourth, almost all recipe procedures are described for both a food processor and a stand mixer. I am genuinely surprised that professional baker Beranbaum prefers the food processor, as the stand mixer technique is very easy to multiply using commercial sized Hobart mixers. But then, this book is about Miss Rose's family recipes, and, while Beranbaum is a professional, her speciality is in writing, teaching, and trying out new ideas rather than grinding out thousands of cookies for a posh Manhattan patisserie. The author is very careful to point out that the two techniques do not give identical results. The food processor will give better results in creating a `Bakers sugar' size from standard granulated sugar and it saves one the trouble of bringing the butter to room temperature. But, there is the danger that your food processor will turn a batch of nuts into nut butter if you run it for too long.
Fifth, Miss Beranbaum reserves her precious space for some of the more difficult types of cookies, up to and including a gingerbread replica of the Notre Dame cathedral in Paris. No, I am not kidding. It is really in the book with templates and everything. Most of the other recipes in the book are also just a bit less common than average. Where the author does touch on a standard that you will find in other books such as the very thin Moravian spice cookies, you will find tips about handling these extremely delicate cutouts.
Sixth, the book gives excellent advice on how to store dough before baking, how to store baked cookies, and how to get cookies through the US Postal Service or your carrier of choice without excessive breakage. I was especially tickled when she said many of these lessons came from her experiences shipping mercury thermometers here and there. Having had an up close and professional relation with precision thermometers as a chemist, I can really appreciate how Miss B learned her lessons.
Seventh, the book is divided into unusual but very useful categories such as:
Tree and Mantelpiece Cookies
Cookies for Giving
Cookies to Make for or With Kids
Cookies for an Open House
Cookies for Sending
Cookies for Holiday Dinner Parties (including the scale model of the Notre Dame cathedral).
Eighth, in spite of all the professional technical advice, this is still a very personal book with lots of endearing stories about how Miss Rose came upon many of these recipes.
Since this book does not cover many of the simpler traditional cookie types, you will actually gain by combining this book with other volumes whose main strength is coverage of the standards. In fact, as good as this book is, it does not preclude a high rating to other cookie books, even other Christmas cookie books, as they may be more suitable for a person who is simply too busy to walk through all the material here and simply wants a reliable Toll House cookie recipe or spice cookie cutout recipe.
The most useful advice in a book loaded with advice is the permission to rework cookie doughs as much as you want. They are simply a lot more forgiving than, for example, pastry or biscuit doughs. Cookies are easy baking tasks and you don't really need Ms. Beranbaum's exacting treatment, but if you are not happy unless you know everything you need to know, this book is definitely for you.
Very highly recommended for all amateur cookie bakers.
Anyone familiar with her `Bibles' on bread, pastry, and cakes will be familiar with the depth to which she goes in explaining the secrets of this little corner of baking. There are several reasons that make this book stand out from the pack.
First, there is the detailed coverage of cookie baking ingredients and tools. The most important tool aside from the oven is the cookie sheet. I am chastised by reading that my pricy Calphalon jelly roll pans plus Silpat silicone lining is not the best platform for baking cookies. Also, there are great sections on how to deal with some of the more fussy nuts such as hazelnuts and how to tell the difference between unblanched, blanched, slivers, sliced, chopped, medium coarse chop, fine course chopped, and powdered nuts. Also, there is excellent coverage of virtually every other ingredient. Beranbaum, for example, explains the differences between butters and imitation butters and why the imitations simply don't work as well as the real thing. This treatment is especially good in giving formulas for substituting one combination of ingredients for another. The most useful is how to replace brown sugar with granulated sugar plus molasses. This is so easy, I wonder why I bother to stock brown sugar at all.
Second, there are the instructions on cookie decorating techniques including very careful pictorial demonstrations on how to use a standard piping bag, an improvised zip top plastic bag piping bag, and a parchment cone piping tool.
Third, all recipe amounts are given in both English and Metric units. This may seem unimportant until you get the urge to contribute cookies to a Boy Scout bake sale and want to multiply a recipe by four. As long as you have the proper measuring devices, this is much, much easier to do with metric units.
Fourth, almost all recipe procedures are described for both a food processor and a stand mixer. I am genuinely surprised that professional baker Beranbaum prefers the food processor, as the stand mixer technique is very easy to multiply using commercial sized Hobart mixers. But then, this book is about Miss Rose's family recipes, and, while Beranbaum is a professional, her speciality is in writing, teaching, and trying out new ideas rather than grinding out thousands of cookies for a posh Manhattan patisserie. The author is very careful to point out that the two techniques do not give identical results. The food processor will give better results in creating a `Bakers sugar' size from standard granulated sugar and it saves one the trouble of bringing the butter to room temperature. But, there is the danger that your food processor will turn a batch of nuts into nut butter if you run it for too long.
Fifth, Miss Beranbaum reserves her precious space for some of the more difficult types of cookies, up to and including a gingerbread replica of the Notre Dame cathedral in Paris. No, I am not kidding. It is really in the book with templates and everything. Most of the other recipes in the book are also just a bit less common than average. Where the author does touch on a standard that you will find in other books such as the very thin Moravian spice cookies, you will find tips about handling these extremely delicate cutouts.
Sixth, the book gives excellent advice on how to store dough before baking, how to store baked cookies, and how to get cookies through the US Postal Service or your carrier of choice without excessive breakage. I was especially tickled when she said many of these lessons came from her experiences shipping mercury thermometers here and there. Having had an up close and professional relation with precision thermometers as a chemist, I can really appreciate how Miss B learned her lessons.
Seventh, the book is divided into unusual but very useful categories such as:
Tree and Mantelpiece Cookies
Cookies for Giving
Cookies to Make for or With Kids
Cookies for an Open House
Cookies for Sending
Cookies for Holiday Dinner Parties (including the scale model of the Notre Dame cathedral).
Eighth, in spite of all the professional technical advice, this is still a very personal book with lots of endearing stories about how Miss Rose came upon many of these recipes.
Since this book does not cover many of the simpler traditional cookie types, you will actually gain by combining this book with other volumes whose main strength is coverage of the standards. In fact, as good as this book is, it does not preclude a high rating to other cookie books, even other Christmas cookie books, as they may be more suitable for a person who is simply too busy to walk through all the material here and simply wants a reliable Toll House cookie recipe or spice cookie cutout recipe.
The most useful advice in a book loaded with advice is the permission to rework cookie doughs as much as you want. They are simply a lot more forgiving than, for example, pastry or biscuit doughs. Cookies are easy baking tasks and you don't really need Ms. Beranbaum's exacting treatment, but if you are not happy unless you know everything you need to know, this book is definitely for you.
Very highly recommended for all amateur cookie bakers.
55 of 55 people found the following review helpful
By A Customer
Format:Hardcover
Rose's Christmas Cookies is a beautiful and practical book. I, myself, found it more practical and useful than The Cake Bible since making a batch of exotic cookies is not quite so time-consuming as making an exotic cake. I also think the novice baker could get a lot of use out of this book, while I found The Cake Bible and The Pie and Pastry Bible more useful for advanced bakers. In this book, one will find recipes for every kind of cookie imaginable--to eat as well as for decorating. Rose also gives up tips on how to package cookies for sending through the mail, which cookies to send, etc. The directions are very complete and easy to follow--both for baking and for decorating. If Christmas is a big occasion in your home, as it is in mine, then this book will go a long way toward making it even better.
36 of 36 people found the following review helpful
By S. Gardner
Format:Hardcover
Rose Beranbaum, the author, must simply love what she does. All of her books just shine with enthusiasm and mirth. Couple that with her precision and good taste and you have wonderful recipes, every time. There are full-color photos accompanying every single recipe, and Beranbaum's comments are truly fun and memorable.
The cookies range from homespun to exotic. One of the exotic cookies that I love is the delicate snowflakes made out of meringue. She also has the BEST homemade dog biscuit recipe I have ever made. Dogs will do absolutely anything in their power to get these biscuits!!
The cookies in this book are ones that you would serve to your most exalted guests, but most are easy enough to make any time, so don't wait for Christmas, use it all year round.
Most Recent Customer Reviews
5.0 out of 5 stars
My favorit cookies book ever !!!
everything that i made was a success, my favorite is the butter toffee crunch i made it as a Christmas gift for the family they fell in love too !!!
Published 3 months ago by O. Lagbas
4.0 out of 5 stars
used the sugar cookie recipe and it was fine
I also used the royal icing recipe and made a bizillion cookies for Christmas presents. The recipe worked fine. Read more
Published 3 months ago by Ravenlyn
5.0 out of 5 stars
Yummy!
Amazing cookie recipes. Just love Rose's introduction. She writes from the heart and as in all her books her recipes are so precisely written which makes baking so easy!
Published 4 months ago by deb
5.0 out of 5 stars
My second copy--first one worn out from years of loving use!
My original, first printing copy of Rose L. B.'s classic is covered with splotches of batter, butter, vanilla, etc., to the point that I needed a new copy. Read more
Published 5 months ago by TubbsPW
5.0 out of 5 stars
A must for any serious cookie baker
It is that time of year again . . . family and friends are awaiting their annual tin of holiday cookies, and four of them always come from this book: Lora Brody's Rugelach,... Read more
Published 5 months ago by Jo-Anne Barnard
5.0 out of 5 stars
Great Recipes
Really delicious, great for the holidays. I would definitely recommend this cookbook for those who love to bake. Lots of decadent cookies.
Published 6 months ago by elizabeth a
3.0 out of 5 stars
Roses Christmas Cookies
Not as happy as I hoped to be about her book...it's a little boring recipe wise after hearing from various people that they liked her recipes. Read more
Published 11 months ago by Tracy T.
5.0 out of 5 stars
Very Inspirational
Like her other books, this book was not a dissapointment at all! This book definately inspires you to bake cookies. Read more
Published 14 months ago by Krissy F
2.0 out of 5 stars
Boring.......
This book is dated, as are the pictures and recipes. It includes recipes for things like lemon bars and gingerbread and magic bars. Read more
Published 21 months ago by Grace
5.0 out of 5 stars
getting my second copy
I am in the process of ordering my second copy, the first being too splattered and in too many pieces to use, after 12 years of hard work in my kitchen. Read more
Published on November 12, 2010 by M. Casale
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