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The Christmas Cookie Book Paperback – October 1, 2000

3.8 out of 5 stars 4 customer reviews

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Editorial Reviews

About the Author

Lou Seibert Pappas is the author of many cookbooks, including Crepes (0-8118-1696-6), Coffee Cakes (0-8118-2215-X), and Sorbets and Ice Creams (0-8118-1573-0). She lives in Palo Alto, California.

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).

From Library Journal

Prolific food writer Pappas is the author of more than 30 other cookbooks. Her latest includes recipes for Christmas cookies organized by category, from "Timeless Traditional Cookies" to "Elegant Party Cookies." The recipes are fine, but there are only 40 of them, and many of them are familiar. Most libraries with more extensive cookie books, such as Nancy Baggett's recent All-American Cookie Book (LJ 8/01) and Nick Malgieri's Cookies Unlimited (LJ 8/00), can skip this; only for comprehensive baking collections.
Copyright 2001 Reed Business Information, Inc.

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Product Details

  • Paperback: 96 pages
  • Publisher: Chronicle Books; First Edition edition (October 1, 2000)
  • Language: English
  • ISBN-10: 0811830950
  • ISBN-13: 978-0811830959
  • Product Dimensions: 1 x 1 x 1 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #2,570,088 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A Customer on December 18, 2001
Format: Paperback
I tried 2 recipes: the Florentines- which were worse than tasteless, they also spread so much and were so thin/holey, that the chocolate on the back dripped through, making it basically a very unattractive thing.
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.
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Format: Paperback
This is a comparatively small book, but the presentation is beautiful and the photos are elegant and lovely. Certainly it'll help to get you in the mood for holiday cooking. The only problem with the layout is that the name and description for each recipe is presented between the ingredient list and the directions. Because of this my brain keeps trying to associate each set of directions with the following list of ingredients rather than the preceding list; the only thing that keeps this from resulting in a ton of recipe mishaps is the fact that the book starts each recipe on a new page.

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.
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Format: Paperback
I've owned this book and have baked Christmas cookies for my friends and family from it for about 6 years. I don't usually review books, but I just finished a weekend of cookie baking with my 7-year-old daughter and was thinking about how much these recipes have serve me well...and well, I thought you should know.

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.
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Format: Paperback
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