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Oct 31, 2010 08:41 PM

November/December 2010 Baking Cookbook of the Month: Maida Heatter's COOKIES [ANY] and READY FOR DESSERT

Welcome to the general discussion thread for the November/December 2010 Baking Cookbook of the month featuring Maider Heatter's COOKIES, regardless of source, and READY FOR DESSERT: My Best Recipes by David Lebovitz.

We will use this thread for discussion of equipment, ingredients and any other issues related to this BCTOM.

If you are new to the Cookbook of the Month, the COTM [savory] archive thread explains how this all works:

Here is a list of all the previous baking COTM threads, kindly assembled by the Dairy Queen here:

The Baking Cookbook of The Month is open to anyone who wants to participate. Simply bake something, and tell us how it went. To post a full-lenth review of any recipe, please select the appropriate thread below:


READY FOR DESSERT: Pies, Tarts and Fruit Desserts

READY FOR DESSERT: Custards, Souffl├ęs and Puddings

READY FOR DESSERT: Cookies and Candies

READY FOR DESSERT: Basic Sauces and Preserves

Maida Heatter's COOKIES: Drop and Icebox

Maida Heatter's COOKIES: Hand Formed and Bar

Maida Heatter's COOKIES: Rolled

Maida Heatter's COOKIES: Macroons, Tartlets, Crackers, Biscotti, Zweiback, Et Cetera

To review discussions from earlier threads, you can take a look at these related threads:
Post-Vote Discussion:
Nomination Discussion:

Finally, the Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Happy baking!

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    1. The "Look Inside" feature on Amazon is useful if you only have earlier Lebovitz books. Some of the greatest hits are in Ready For Dessert, like the fresh ginger cake.

      1. I bought an extremely cheap used copy of Heatter's Book of Great Cookies, and in flipping through it, found myself charmed by a post-it note on one of the recipes in a child's handwriting which reads, "Can I make? Please, please, please? We have all the ingredients too?" Whomever s/he is, I hope s/he got to make Dutch Chocolate Bars (p. 83). The recipe looks delicious, too, so I may have to try: a shortbready base with oatmeal and pecans, topped with a cakey chocolate layer.

        9 Replies
        1. re: Caitlin McGrath

          Oh, that's so sweet! Maybe s/he is all grown up and posting among us!

          They do sound delicious. I might have to make them.


          1. re: The Dairy Queen

            I am very excited about my birthday coming this year (end of November). Among my presents is my much anticipated copy of Ready for Dessert! I will start posting soon after.

            1. re: dkennedy

              Happy Birthday!

              To stay on topic, I went to make some oatmeal cookies tonight, to eat with the freshly made applesauce, and was shocked to find NO OATMEAL in the pantry. Every other grain known to man, but no oatmeal.

              1. re: smtucker

                Yeah, somehow quinoa cookies or rice flake cookies just don't sound right.

                1. re: oakjoan

                  Which reminds me I do want to try and make altons lentil cookies that someone posted, it has peaked my curiosity, plus I have a ton of lentils to use up...

                  1. re: geminigirl

                    I just looked up and read that lentil cookie recipe

                    Be sure to post about how that goes, if you try it!

                    1. re: blue room

                      Huh, normally I'm not a fan of lentils, but I'm almost willing to try that lentil cookie recipe. Kind of reminds me of the black bean brownie recipe that's been circulating around weight watchers for years.



                      1. re: The Dairy Queen

                        Haha-- I love the 1st comment under that recipe-- "You're scaring me."

                        Lentil cookies and black bean brownies-- I wonder how much healthier they really are-- researchable, I know--too lazy--
                        I suppose fiber is added--but agave syrup/nectar is fructose--?

                        1. re: blue room

                          It just depends on how much butter or sugar are in the brownie recipe you would normally use and whether this recipe uses less than that, but, yes, agave nectar is just a different kind of sweetener. That Heidi Swanson recipe isn't really the WW recipe, just one that reminded me of it.


        2. I havent tried making any of her cookies , but she is my Fav for cake recipes.

          7 Replies
          1. re: shakkar

            Her cookies work just as perfectly as her cakes. The biscotti recipes in MH Best Dessert Book Ever has been a standard of mine even when l was catering. Only change was candied orange rind in chocolate biscotti recipe. She is the BOMB

            1. re: Delucacheesemonger

              Can you paraphrase the biscotti recipe here? I tried "a" recipe for this once and it didn't come out right...I'd like to try again.

              1. re: walker

                Does anyone know if we will be having a Baking COTM on a regular basis. I can't seem to find a link for the next monthly selection. Was this just a seasonal addition?

                1. re: dkennedy

                  It was a seasonal addition for the holidays. There was a Dessert COTM for a while, but it died out due to lack of participation.

                  1. re: Caitlin McGrath

                    All of those good intentions we all always have...


                    1. re: The Dairy Queen

                      Oh, that's too bad. Well, at least I can keep baking from these two books and continue to post. Thank you for the info.

                2. re: walker

                  nuts toasted first, sweetness from honey, lots of pepper and ginger; cocoa and El Rey chocolate and candied orange rind, bake for 45 min at 350 degrees. turning half way through; Slice them long and gracefully and bake another 35 minutes. If you want the exact recipe, just email me on my info page