For this stunning collection, the editors of Gourmet delved deep into their archives and selected the most delicious cookie for each year of the magazine’s 68-year existence.
After marathon testing sessions and winnowing from thousands of recipes — many sent in by readers — they chose an amazing array, from 1941’s almond-scented Cajun Macaroons through 1971’s Mocha Toffee Bars to the contemporary Glittering Lemon Sandwich Cookies.
The enticing assortment includes cookies of every type and description, including balls, bars, refrigerator cookies, drop cookies, and even deep-fried cookie confections. There are dozens of Christmas cookies and cookies from around the world, from Dutch Jan Hagels to Irish oatmeal sandwich cookies filled with cream and Irish whiskey to Scandinavian Rosettes.
Printed exactly as they originally appeared in the magazine, with abundant tips and recipe notes from Gourmet’s test kitchen and headnotes describing their cultural context, the recipes present a fascinating bite-by-bite history of how our appetites have evolved.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything