Because holidays are full of baking treats for family and friends, I thought it was time to step up my cookie baking skills. So I grabbed a copy of The Cookiepedia by Stacy Adimando and set to work in the kitchen. For the first time in my life I made cookies that were three-dimensional and not flat semblances of what cookies should be. For the first time, too, I learned about the basic chemistry behind baking – i.e. use butter that is warmed by sitting out on the counter all day and not nuked to boiling in the microwave. I learned this and many more tips in this colorful, organized, and beautifully designed cookie book. After reading The Cookiepedia, you’ll be the semi-professional hobby baker you always wanted to be!
In an attempt to branch out from making my usual aforementioned two-dimensional chocolate chip cookies, I chose to bake Stacy’s Pistachio cookies. Since her cookie recipes are organized into genres such as: fruity, spicy, fancy, nutty and seedy etc. it was easy for me to choose; I’m a nutty seedy kind of gal. The recipe was very straightforward and included simple ingredients most of which I could easily find in the bulk section of Alfalfa’s, saving me money and time. Since I followed all of the directions and learned some basic baking chemistry in the “ABC’s of cookie baking” section, I baked cookies that came out fluffy, chewy (how I like them), even and craggly – yes that is a real adjective used in the book. Although the pistachios turned the dough a slight greenish hue and many wondered what was really in them, these cookies won most hearts over – this is saying a lot considering I work in an office filled with Boulder “foodies.”
Any of Stacey’s recipes can easily be made 100% organic or gluten free by simply using all organic ingredients or Pamela’s Gluten Free flour. So, if you are looking for a beautiful and whimsical gift for your favorite baker or cookie monster, check out Stacy Adimando’s Cookiepedia!