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Rose's Christmas Cookies Hardcover – October 21, 1998

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Rose's Christmas Cookies + The Cake Bible + The Pie and Pastry Bible
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Product Details

  • Hardcover: 272 pages
  • Publisher: William Morrow; Reissue edition (October 21, 1998)
  • Language: English
  • ISBN-10: 0688101364
  • ISBN-13: 978-0688101367
  • Product Dimensions: 10.5 x 8.6 x 1.1 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (84 customer reviews)
  • Amazon Best Sellers Rank: #330,301 in Books (See Top 100 in Books)

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.

More About the Author

Rose Levy Beranbaum is the award-winning author of 10 cookbooks, including the upcoming The Baking Bible (November 4, 2014) and The Cake Bible, now in its 50th printing and the International Association of Culinary Professionals Cookbook of the Year for 1988. The Cake Bible 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

4.7 out of 5 stars
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The recipes are easy to follow and are very concise.
Wen Zientek (kaleidos@ultranet.com)
Over the years I've made probably half the recipes in the book, and have found them all to be delicious.
Very highly recommended for all amateur cookie bakers.
B. Marold

Most Helpful Customer Reviews

88 of 90 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 2, 2004
Format: Hardcover 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.
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58 of 58 people found the following review helpful By A Customer on March 19, 2000
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.
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37 of 38 people found the following review helpful By S. Gardner on June 26, 2001
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.
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34 of 35 people found the following review helpful By Rose L. Beranbaum on September 24, 2000
Format: Hardcover
Dear Reader, Thank you for the universal praise of this book of my heart! And thank you for your comment about the book binding problem--one that breaks my heart. My only consolation is to say that it is easier to work with recipes that are loose as you can put them up on the wall with a special clip and also that you can have the book rebound with a stitched binding. It is beautiful enough to warrant it. I also give you my word that my next book, which will be a comprehensive bread book, will be with a publisher who is willing to put in the contract that the book will have a stitched binding! This is a rare thing in the American publishing industry these days because it is expensive, but in my opinion, a book that is going to be laid flat and used again and again in the kitchen and not just read once in bed requires and deserves it! Needless to say, do not xrox from it as that further encourages the glued binding to snap.
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14 of 14 people found the following review helpful By A Customer on August 18, 2003
Format: Hardcover
Like many of you out there in review land, I bake a couple thousand or so cookies each Christmas to give as gifts. Usually round about September, friends and relatives start asking me if I'm going to bake the ones that are their particular favorites, whatever those might be. As a veteran cookie baker, I can't say enough good things about this book from Rose Levy Beranbaum. First of all, there is a large, full color glossy of every single cookie in the book. So you know exactly what they should look like. Secondly, she not only gives you very, very explicit measurements in both cups and grams, but her directions are quite thorough and well-explained. Then she tells you exactly how to store each kind of cookie, and how long it keeps. This is really helpful to me, since I bake about a dozen different kinds of cookies for gifts between Thanksgiving and Christmas. This way I can bake the cookies that keep the best first, and work my way toward the more fragile ones toward the end.
It's hard to imagine how anyone might have failed with any of these recipes. They're fabulous, and guaranteed to win you popularity, if not outright love.
Some of my favorite ones from this book have been the Swiss Lebkuchen, the Peanut Butter Jewels, the Lemon Bars, and the Melting Moments. The Lemon Bars are a lot more work than the usual version of this cookie -- you have to pre-bake the shortbread crust, cook the lemon curd, then combine the two and bake, but it's well worth it -- by far the best lemon bar I've ever made or eaten. The Melting Moments cookie, a fragile meltaway covered with high-quality dark chocolate is my personal favorite.
The only thing in this book that didn't work for me was the gingerbread for the gingerbread house.
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