Table of Contents

Introduction.

How to Use This Book.

Conventions Used in This Book.

Foolish Assumptions.

How This Book Is Organized.

Part I: Ready, Set, Let's Bake Cookies.

Part II: Popular Types of Cookies.

Part III: Stylish Cookies.

Part IV: Shaping Up Your Cookies.

Part V: Cookies of Distinction.

Part VI: Dressing Up Your Cookies.

Part VII: The Part of Tens.

Appendixes.

Web Site.

Icons Used in This Book.

Part I: Ready, Set, Let's Bake Cookies.

Chapter 1: How to Get Started as a Great Cookie Baker.

Chapter 2: The Cookie Baker's Toolbox.

Chapter 3: Ingredients for the Cookie Cupboard.

Chapter 4: Foolproof Techniques for Outstanding Cookies.

Part II: Popular Types of Cookies.

Chapter 5: Drop Cookies.

Chapter 6: Rolled Cookies.

Chapter 7: Refrigerator Cookies.

Part III: Stylish Cookies.

Chapter 8: Bar Cookies.

Chapter 9: Sandwich Cookies.

Chapter 10: Filled Cookies.

Part IV: Shaping Up Your Cookies.

Chapter 11: Pressed Cookies.

Chapter 12: Hand-Formed Cookies.

Chapter 13: Molded Cookies.

Part V: Cookies of Distinction.

Chapter 14: International Specialties.

Chapter 15: Cookies to Celebrate the Holidays.

Chapter 16: Chocolate Indulgences.

Chapter 17: Big Cookies.

Chapter 18: Cookies Are for Kids.

Chapter 19: Slender Cookies.

Part VI: Dressing Up Your Cookies.

Chapter 20: Chocolate Embellishments.

Chapter 21: Decoration Sensations.

Part VII: The Part of Tens.

Chapter 22: Ten Troubleshooting Tips.

Chapter 23: Ten Tips for Storing and Transporting Your Cookies.

Appendix A: Glossary.

Appendix B: Sources for Ingredients and Equipment.

Appendix C: Metric Conversion Guide.

Index.

Book Registration Information.

About the Author

Carole Bloom, CCP, is a baking instructor, spokesperson, and the author of six cookbooks. She has written for Bon Appétit, Gourmet, and Chocolatier and has appeared on The Today Show and ABC News.