The Gourmet Cookie Book

For this stunning collection, the editors of Gourmet delved deep into their archives and selected the most delicious cookie for each year of the magazine's sixty-eight-year existence. After marathon testing sessions and winnowing from thousands of recipes—many sent in by readers—they chose an amazing array, from the almond-scented French-style Cajun Macaroons, published in 1941, through Mocha Toffee Bars (1971), to the contemporary Glittering Lemon Sandwich Cookies. The enticing assortment includes: Cookies of every type and description, from the homey to the showy, including balls, bars, refrigerator cookies, drop cookies, even deep-fried cookie confections. Cookies from around the world: from Dutch Jan Hagels to Scandinavian Rosettes.
Dozens of Christmas cookies: Old-Fashioned Christmas Butter Cookies, star-shaped Moravian White Cookies, Chocolate Peppermint Bar Cookies.
Printed exactly as they originally appeared in the magazine, with abundant tips and recipe notes from Gourmet's test kitchen, and with headnotes describing their cultural context, the recipes present a fascinating bite-by-bite history of how our appetites evolved.