From Publishers Weekly:
Moore (The Wooden Spoon Bread Book) offers a concise, easily usable, very traditional American cookie cookbook. The small format mimics that of the dessert itself. She divides the book into chapters covering drop cookies, bar cookies, shaped cookies, refrigerator cookies and cutout cookies, and she gives general instructions for the baker who anticipates doing some of the work with children and for others who want to organize a celebratory cookie swap for family and friends. Every reader will have his or her own favorites: perhaps banana cookies, which also call for pecans; cornmeal cookies, crisp and plain; oatmeal refrigerator cookies. Rhubarb squares are also enticing. Except for biscotti, most are familiar and American
Copyright 1994 Reed Business Information, Inc.
From Booklist:
One more cookie book ably demonstrates that there are as many sweets recipes as American adultsand each variation is just as satisfying as the next. To Moore's credit, and similar to her previous culinary collections, all the recipesmore than 100recipes are relatively uncomplicated. Her more innovative contributions to the cookie world? Pineapple drop cookies, rosy rhubarb squares, coconut crisps, cream cheese crisps, and Mumsley's animal crackers, to name a few. Those unaccustomed to dealing with dough will find her basic tips in the first few pages a help in delivering sweet successes. Barbara Jacobs
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