I am in hog heaven lately. It’s no surprise to you guys that Christmas is a holiday that I just adore, and with the holidays, there is always baking. Lots and lots of baking. I know I mentioned last week that I had to special order 28 blocks of cream cheese…well, when the butter goes on sale, I’m pretty sure I’m going to need 15 boxes. I’m not even kidding. I just love holiday baking, and truly enjoy sharing those treats with the ones that I care about.
America’s Test Kitchen recently came out with their newest book: The Cook’s Illustrated Baking Book, and sent me a complimentary copy to review. I just adore America’s Test Kitchen. I subscribe to both Cook’s Illustrated and Cook’s Country, as well as frequently cook from The Cook’s Illustrated Cookbook. So when they asked me if I’d like to review this book, I didn’t even have to think about it. I actually had this book on my holiday wish list when I first read about the book in this post (which is what encouraged me to bake those scrumptious sticky buns in the first place). 🙂 When I received it in the mail, I had my post-its in hand ready to mark the recipes that I wanted to make right away.
The book contains 15 different chapters, with 450 recipes total. The book also has a comprehensive section called baking basics, explaining pretty much anything you ever needed to know about basic baking ingredients and tools, as well as tips to become a better baker in the kitchen.
It’s also beautifully illustrated. I’m usually a sucker for color photos when it comes to food photography, but the black and white photography just draws you in. Also, in true Cook’s Illustrated fashion, there are step-by-step illustrations for some of the more complicated recipes. I appreciate this, because while you don’t necessarily always need step-by-step photos, there are some recipes where you just need an illustration or two to guide you along the way. There’s also notes in the beginning of every recipe, explaining what the recipe is and how certain ingredients in the recipe work to make this recipe just perfect.
As I was skimming through the book, these holiday spritz cookies caught my eye. Really, it was the word “holiday”. 😉 I’ve attempted to make spritz cookies before, and sadly, the dough ended up being too thick to use in the cookie press. I haven’t attempted spritz cookies since, and that was a few years ago. While I own a cookie press, I wanted to try it with another method that they recommended: a star tip and a piping bag. Genius….
I was so excited when these cookies actually piped out, and they baked up perfectly. These cookies put those holiday tin cookies to shame. They’re perfectly buttery, not too sweet, and are so simple to make! I ended up adding some sprinkles to some before baking as well, and that gave them some extra holiday flair. Of course, they’re delicious on their own, but sprinkles make everything more fun, right?