The Complete Guide for Cookie Lovers Book

"What food brings a smile to a face more than cookies? Pass the milk; I can't wait to dig in. "

—Michael Symon, Food Network Iron Chef and owner of Lola and Lolita restaurants

"Fresh from the oven and rich with tradition, fail-proof recipes for time-honored classics as well as new favorites are joyfully presented. I know that Bev's thoughtful approach to baking will help you liven up the cookie jar with delectable treats that will both comfort and inspire you. "

—Ken Rubin, CCP, culinary anthropologist, consultant, and writer

"You are going to love "Cookies to Die For!" Bev's flavor combinations are marvelous. Just imagine roasted walnuts and pure maple syrup (Maple Crinkle Squares) and Almond Toffee Crunch Cookies or Butterscotch Candy Shortbread Cookies. You really don't want to go through another holiday season without "Cookies to Die For!" "

—Shirley O. Corriher, author of CookWise and BakeWise

Publishers Weekly

Starred Review.

Cookie monsters, sweet-tooths and venturesome bakers take note: the litany of treats in this inventive collection may make it the last cookbook you need (at least until you have to buy a replacement volume for your dog-eared, butter-stained original). In nearly 200 recipes organized by method (rolled, refrigerated, filled) and theme ("cookies with a heritage," "celebration cookies"), Ohio chef and cookbook author Shaffer makes time for classics like gingerbread, black and whites and amaretti (as well as riffs on biscotti, shortbread and oatmeal cookies), but devotes the majority of her tour to tasty new classics like tender Tart-Topped Lemon Cookies, Chocolate-Topped Marshmallow Bars and a rich, walnut-studded banana bar covered with a rich browned-butter frosting. Though names like Cinnamon Sugar-Topped Anise Crisps and Lacy Cranberry Oatmeal Cookies with Orange Glaze may intimidate, bakers will find Shaffer's instructions to-the-point and her ingredient lists mercifully short. Readers who overlook Shaffer's text in their rush to break out the stand mixer will be missing salient (but brief) tips on various cookie styles and avoiding doughy, crumbly or burned cookies, proving this comprehensive volume's subtitle is no lie.
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