New Baking Book Passes the Art of Cookie Baking to the Next Generation Just in Time for Holiday Baking

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We all have fond memories in the form of cookies, whether it’s the smell of chocolate chip cookies in the oven, lunchtime oatmeal raisins, holiday gingerbread, or tangy lemon summer bars. Authors Chris Taylor and Paul Arguin pay homage to the cookie in all its forms in their tasty new book, Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats. Their recipes introduce creative taste sensations, textures and designs that will be the hit of any party or gathering. Their previous bestseller, The New Pie: Modern Techniques for the Classic American Dessertshowcased their inventive recipes and techniques.

With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore our hearts’ deep love for cookies and the philosophy behind them. Should a cookie always be round, sweet or chewy? Detail the essential rules, the ingredients and the necessary equipment, Fabulous Modern Cookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.

“We’re always asked ‘why a cookie book?’ On the one hand, we love cookies, but that’s not the only reason. For us, cookies are the most accessible of all desserts,” say Chris and Paul. “For this book, we took the vast universe of cookies and tried to expand it even further. We’ve brought a science-based approach using innovative techniques to ensure baking success, whether you’re new to baking or have been immersed in cookie dough for decades. Cookies will still look familiar (brownies, bars, cookies, cookie cutters, etc.) but with new and exciting flavors. »

Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques and explanations to demystify the science of baking. The recipes are grouped into chapters like bar cookies; deposit cookies; rolled cookies; filled, stuffed and sandwich cookies; Savory Cookies and Cookies to slice and bake. Some of the recipes in the book include:

  • Whiskey Lemon Sweet Potato Squares
  • Salted Caramel Sugar Cookies / Chewy Malted Vanilla Variation
  • Getaways (Oatmeal Pina Colada Cookies)
  • Teatime Stamped Shortbread
  • Pumpkin Snicker Crinkles
  • Peanut butter cut cookies
  • Stolen glances
  • Grapefruit and pistachio stained glass slices
  • Elderflower Treats
  • Cucumber Cheesecake All Bagel Bars
  • Mai Tai creams
  • Jam-on-Toast Footprints
  • Fried sandwiches with green tomatoes

“Cookies are so incredibly diverse and incredibly adaptable – simple doughs can be complemented with fun flavors and textures, taking them to new heights. Our goal with Fabulous Modern Cookies is to inspire and teach fellow cookie lovers and bakers of all persuasions to bake delicious, foolproof cookies and introduce new flavors that bakers can use to share with friends, wow at parties, and create new memories. with their families.

This holiday season, give away fun and amazing cookies with Fabulous modern cookies.

ABOUT THE AUTHORS:

Chris Taylor and Paul Arguin are scientists who have used their knowledge to develop logical and reliable recipes that transform what they consider to be the most accessible baked goods.

The couple met through a mutual friend in 2009. They were estranged at the time, so the two chose a recipe from Rose Levy Beranbaum’s Cake Bible to cook together on the phone for their first date. -you. Taylor chose the intricate yet breathtaking Scarlet Empress, and the Blue Ribbon Baking Duo was born. They got married in 2014.

Chris Taylor (right) is a full-time epidemiologist but also a pastry chef and a talented pastry decorator. Her Peanut Butter Checkerboard Pie won Best Show in the 2017 Amateur Division of the National Pie Championships. Paul Arguin (left) is a dual board certified physician. Both are self-taught bakers with a passion for pies, cookies, and competitive baking, and run a bakery shop, Flour Sugar Butter, LLC. Their previous baking book is The New Pie: Modern Techniques for the Classic American Dessert. They live in Atlanta, Georgia and can be found on social media @floursugarbutter.

This fall, try this unique faux apple pie cookie recipe.

Recipe and photo reproduced with permission from

FABULOUS MODERN COOKIES: Lessons on better baking for next-gen treats

By Chris Taylor and Paul Arguin

Countryman Press/April 2022

False pretenses

MAKES 22 (11 / 2-THUMBS) COOKIES

There was a time when boxes of Ritz crackers always had a recipe card on the back for fake apple pie. The claim of the recipe was that you could boil (!) butter crackers in water and add cream of tartar and some spices to create a fake apple pie almost as good as the original. As dedicated (and award-winning) bakers, that statement seemed absurd to us. Could this be true? How could a pile of wet crackers create the illusion of an apple pie? The secret is in the cream of tartar. We keep this white powder in our pantries to add just a pinch to our stiff egg whites. It turns out that when used in larger quantities, it’s not just a convenient source of acid, but a flavoring agent close enough to the taste of a tart apple to provide an ideal base for deception. With the addition of a few nuts and a pinch of autumn spices, the mirage is . . . close flavor-wise, but should never fool anyone remotely familiar with real apple pie. Here, we’ve used this surprisingly effective deception to make fake apple pie cookies. With a satisfying crunch, we’ve transformed this bottom-of-the-box sorcery into a 21st-century delight.

INGREDIENTS

40 crackers (133g) Ritz crackers

¾ cup (71 g) pecan halves, toasted and cooled (see note)

½ cup (100 g) light brown sugar Packaged

½ teaspoon cream of tartar

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 large (35g) egg white

1 tablespoon lemon juice, freshly squeezed

4 tablespoons (57g) unsalted butter, melted and cooled but still pourable

  1. Position two racks to divide the oven in three and preheat to 350°F. 18 x 13 inch cooking line two

sheets with parchment paper or silicone baking mats.

  1. Place the crackers in the bowl of a food processor and pulse until they are fine crumbs. Transfer the crumbs to a bowl. Add the pecans to the food processor and coarsely grind them as well. Add the ground walnuts to the bowl with the cracker crumbs. (Alternatively, the crackers can be crushed by hand directly in the bowl and the pecans can be chopped by hand.)
  1. Add the brown sugar, cream of tartar, cinnamon and nutmeg to the bowl. Mix these dry ingredients together by hand, using a silicone spatula. Add the egg white, lemon juice and melted butter and mix until the dry ingredients have all been moistened and the mixture has formed into a cohesive mass. Let the mixture sit for 15 minutes before unmolding.
  1. Scoop out 1 tablespoon (18 grams) of batter, using a #60 scoop, roll into balls and evenly arrange 13 portions on first baking sheet. Slightly flatten the balls with your fingertips. Repeat with remaining batter and arrange on second baking sheet.
  1. Bake until edges of cookies are set and just beginning to brown, 13 to 17 minutes. Halfway through cooking, rotate the molds from front to back and from top to bottom. Remove from oven and let cool 5 minutes on baking sheets before transferring to wire rack to cool completely. After cooling, cookies can be stored in an airtight container at room temperature for several days.

REMARK: For most of the recipes in this book, we recommend using roasted nuts. Toasting brings out the delicious nutty flavor more. Nuts must be toasted and cooled before adding to cookie dough or dough, otherwise the nuts will lack flavor in the finished cookie. Remember that roasted nuts (like most canned nuts sold at the supermarket) are not the same as roasted nuts. Commercially roasted nuts often contain additional salt and oil added as part of the roasting process. Roasted nuts are raw nuts that are roasted until lightly browned. To toast walnuts, spread raw walnuts in an even layer on a baking sheet. Bake at 350°F until nuts are fragrant and light brown, about 7 minutes. Nuts can also be toasted in a skillet on the stove over medium heat.

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