We passed Thanksgiving and sit right in the heart of cookie baking season now! Alice Medrich has been one of my favorite bakers for many years. My copy of her book “Pure Dessert” is well stained and tattered from repeated reference. Last month I was delighted a receive her latest book, “Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies”. This wonderful collection is full of cookie recipes for every age and every taste. Alice dots her baking wisdom throughout and many of the tips gave me “Ah-ha!” moments. What impressed me most about her current book is that she took out the time to create whole wheat and gluten free cookies. One of my biggest pet-peeves is when the title of a recipe says “whole wheat” and yet there is still white flour used. So when I saw several “actually, only whole wheat recipes,” I was thrilled! I also truly appreciate the way Ms. Medrich thoroughly tests her recipes so we get only the best-of-the-best.
The first recipe I baked was her Whole Wheat Sable Cookies. I substituted maple sugar for the white sugar, added some chopped pecans (as she suggests), and then dipped them in bittersweet chocolate for a festive touch. These cookies are versatile and fun because you can change out the nuts according to your preference.
The book makes a lovely Christmas or hostess gift and with all the holiday baking this month, you should definitely add it to your collection, too!
This post is a part of Simple Lives Thursday
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