Martha Stewart’s Cookies Book
The ingredients list for most cookies includes butter, sugar, flour, and eggs, and usually a leavener such as baking soda or powder. Any number of mix-ins can alter flavors and textures—think spices, extracts, zests, nuts, chocolate chips, and such. To produce cookies that are light and delicate, however, the key is often in taking away ingredients, not adding.
The meringue is a prime example: It consists almost entirely of sugar and egg whites—no butter flour, or leaveners—that are whipped into cloudlike puffs before baking. Similarly, the batters for tuiles and brandy snaps rely on very little flour and no leavener and our hazelnut cookies achieve their ethe-real texture from a complete absence of butter. Each of the delightful cookies in this book is proof that less can indeed add up to more.
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