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| Elf Shoes |
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| Snowflake Cupcakes |
Ingredients:
• Your favorite cupcake recipe; Spice or Ginger Cupcakes work nicely.
• 1 box Pre-rolled white fondant (SKU: 6750-FD-WH-1 or SKU:6750-FD-FP-1)
• Medium (3"-4") Snowflake Cookie Cutter (SKU: 4200-TN-SF-1)
• Pastillage Glitter Snowflakes Set (SKU: 5800-DP-SW-1) or Sugar White Snowflakes Set (SKU: 5600-CS-SW-1)
• Blue Food Coloring (try Country Blue, SKU: 6700-FC-CB-1)
• 4 mm Silver Dragees (SKU: 5300-SL-LG-1)
• Muffin Cups
• Additional icing of your choice for attaching fondant to cupcake
• Parchment Paper (SKU: 7200-RL-PR-1)
Instructions:
• Bake your favorite cupcake recipe. Cool as directed.
• While cooling, prepare the fondant. Dye pre-rolled fondant with food coloring. Knead in a few drops of food color at a time to get desired color.
• Once fondant is dyed the color you want, roll out to 1/8" - 1/4" thick onto parchment paper. Cut out snowflake shapes with cutter. Make sure you have enough shapes for the amount of cupcakes you baked. Cover shapes on parchment with plastic wrap to prevent from drying.
• Frost the middle of each cupcake with icing of your choice and affix fondant shapes to the top, making sure the tips of the snowflake fall to the side of the cupcake.
• Use additional icing to affix the pastillage or sugar snowflakes to the top of each cupcake. 1-3 sugar shapes per cupcake.
• Add dragees or sanding sugar to each cupcake if you desire.
• Store in an airtight container until cupcakes are served.
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| Chocolate Gingerbread Cookies |
Ingredients:
• 5 cups all-purpose flour
• 1 cup unsweetened non-alkalized cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 cup solid vegetable shortening
• 1 cup granulated sugar
• 1 cup unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract
Instructions:
•In a large bowl, gently stir together the flour, cocoa powder, baking soda, salt, cinnamon, ginger and allspice until well blended; set aside.
•In a 4 1/2 quarter bowl of a heavy-duty electric mixer, using the paddle attachment, beat together shortening and sugar at medium speed until well blended and light, about 2 minutes.
• Add the molasses, egg and vanilla and beat until blended. Gradually add half of the dry ingredients to the sugar mixture. As the dough begins to stiffen, remove the bowl from the mixer stand and add remaining dry mixture, stirring it in with a wooden spoon. When all of the flour mixture is added you may complete the blending using your hands. Blend thoroughly to form smooth, homogenous dough. Shape the dough into three flattened disks. Wrap each disc in plastic wrap and refrigerate at least an hour (or up to one month) before rolling.
• Position a rack in the center of the oven and preheat to 375 degrees F. Place dough between two sheets of parchment paper and roll to desired thickness. Using cookie cutters, cut out dough. Gently lift the dough scraps in between the cut pieces and save to re-roll. Do not attempt to move the cut pieces, slide the entire sheet of parchment onto a baking sheet. Repeat this process if you have enough dough.
• Bake pieces for 12-14 minutes, or until they feel firm to the touch. Carefully slide the parchment off the baking sheet and onto a flat surface to cool. Let the cookies cool completely flat. When the cookies are cool, gently lift them off the parchment. Store the baked gingerbread in a cool, dry place, wrapped or placed in a plastic storage container, until ready to use (for up to two weeks at room temperature or frozen up to 3 months).
• Decorate with royal icing and sparkling sugar.
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| No Fail Sugar Cookies |
Ingredients:
• 6 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups unsalted butter
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
Instructions:
• Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.
• Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies.
• Bake at 350 degrees for 8 -10 minutes. Let cool.
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| Cookie Snowflake Wreath |
You will need:
• Chocolate Gingerbread Recipe or No Fail Sugar Cookie Recipe (each listed above)
• Various snowflake shaped cookie cutters; we love Cookie Cutter Snowflakes set 1 (SKU: 4300-RM-ST-1)
• 1 - 2 bags Royal Icing Mix for decorating and attaching cookies to wreath (SKU: 6750-IC-RI-1)
• Edible Glitter Dust (White = SKU: 5400-GL-WH-1)
• 4mm Silver Dragees (SKU: 5300-SL-LG-1)
• White Sparkling Sugar (SKU: 5200-SP-WT-1)
• Edible Silver Leaf Sprinkles; optional (SKU: 5400-LF-SS-1)
• 8 oz. and or 2 oz. Squeeze Bottles (SKU: 160000017-1 or #160000018-1)
• 12" or 14" round cake board with hole cut in the center for base of wreath.
• Scissors
• Ribbon for hanging
Instructions:
• Bake and cool snowflake shaped cookies according to the recipe you choose. You will need approximately 30-36 assorted shaped snowflakes to make each wreath. Our wreath measures 14" in diameter. You can downsize to a smaller wreath if you wish.
• Ice cookies as you desire with Royal Icing.
• Sprinkle edible glitter on some cookies, and white sanding sugar on other. Add silver dragees and edible silver leaf to some cookies for extra sparkle. Allow some of the iced cookies to dry without sanding sugar or other decoration.
• After the base coat dries on the plain iced cookies, pipe decorative swirls on them to add extra dimension. Allow all cookies to dry thoroughly overnight.
• Prepare the cake board using scissors or a razor blade and cut a hole in the middle of a 12" or 14" cake board leaving a 3" ring, on which you will glue the dried snowflake cookies. The cookies will be attached to the un-waxed side of the cake board with royal icing.
• Attach a base layer of cookies down to the board (larger cookie shapes will work best here). Keep layering/staggering the cookies until you reach the desired look (approximately 3 layers). Let the wreath set until royal icing is completely dry before hanging, approximately 8 hours.
• Hang the wreath by wrapping ribbon through the top to form a bow.
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| 3D Reindeer and Sleigh Cookies |
You will need:
• Chocolate Gingerbread Recipe or No Fail Sugar Cookie Recipe (each listed above)
• 3D Reindeer Cookie Cutter (SKU: 4201-3D-RD-1)
• 3D Sleigh Cookie Cutter (SKU: 4201-3D-SL-1)
• 1 - 2 bags Royal Icing Mix for decorating and putting cookies together (SKU: 6750-IC-RI-1)
• Royal Icing Double Holly and Berry (SKU: 5800-WT-DH-1 )
• 4mm Silver Dragees (SKU: 5300-SL-LG-1)
• Red Edible Pearls (SKU: 5300-SP-RD-1)
• Red Food Coloring
Instructions:
• Use the Chocolate Gingerbread or No Fail Sugar Cookie recipe and cut out shapes for the 3d sleigh and 3D reindeer. Make sure to cut out enough of each shape to make a full standing cookie. Bake and cool as directed.
• Ice each shape cookies as you desire with Royal Icing (use our photo for reference). Dye 1/3 red for sleigh if desired.
• Use silver dragees for reindeer eyes and for accents on the sleigh and the reindeer harnesses. Let all pieces dry completely. Add additional layers of royal icing if you like (as we did on the sleigh).
• Once dry, separate out pieces so that there are enough shapes for the amount of cookies you are making (be careful not to mix the reindeer and sleigh shapes up). Build each cookie by starting with the base. For the reindeer: First affix the reindeers antlers to the body by applying a thin layer of icing onto the slit in the antler. Let dry. You may have to hold the pieces together for 5 minutes before letting them rest on their own. Next, take each leg piece and add a thin line of royal icing in the slit at the top of each piece. Add these pieces to the dried body and antler piece. Repeat with the remainder of the reindeer shapes.
• Duplicate this process for building the 3D sleigh shapes.
• Store in an airtight container.
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| Cream Cheese Spritz Cookies |
Ingredients:
• 1 cup butter, softened
• 1 cup granulated sugar
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon grated lemon peel
• 1 egg yolk
Makes: Recipe makes 4 dozen cookies.
Instructions:
•Preheat oven to 350°F. Cream butter and cream cheese together. Add sugar and mix well until light and fluffy. Add egg yolks, vanilla and lemon peel. Mix well.
•Gradually add flour and salt to cream mixture. Shape dough in small logs and place in Wilton Cookie Pro™ or other cookie press.
•Press cookies onto cool ungreased cookie sheet.
•Bake 12-15 minutes or until lightly browned.
•To make green trees add a small amount of Leaf Green paste color to dough before shaping into logs.
•To make red/white cookies, add Red food color to one half dough. Shape red and plain dough separately into narrow logs; place together into Wilton Cookie Pro™ or other cookie press.
•Follow above instructions for shaping.
•Store in airtight container at cool room temperature for several weeks or freeze for two months.
•Recipe from wilton.com.
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| Bavarian Cream Cake Recipe |
Ingredients:
• 1 1/2 cups heavy cream
• 3 (1/4 ounce) envelopes unflavored gelatin
• 2/3 cups cold water
• 6 egg yolks
• 2/3 cup sugar
• 2 cups milk
• 2 vanilla beans, slit and scraped
Makes: 1 cake
Instructions:
• Whip the heavy cream until it forms soft (not stiff) peaks. Refrigerate.
• Soak the gelatin in cold water for 10 minutes.
• Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
• Pour milk into medium saucepan. Slit vanilla beans open and scrape the seeds into the milk adding the entire pod into the milk as well.
• Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
• Remove the bean from the milk and reheat the milk mixture. Set aside.
• Whisk eggs and sugar together until thickened and a pale yellow color.
• Add 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until thickened.
• Pour custard through the mesh strainer into the medium sized bowl. Remove strainer; add gelatin and whisk until gelatin is dissolved.
• Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken.
• Fold in the whipped cream. Use as desired or pour into large mold, smaller molds or serving bowl. Chill until firm and un-mold by placing in hot water for 15 seconds. We used the Bundt Rose Cake Pan (SKU: 1300-BU-RS-1).
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| Gingerbread Cabin |
Ingredients:
• 1 Small pre-baked Gingerbread house (SKU: 5001-GH-SM-1 )
• Royal Icing Christmas Tree (SKU: 5800-CS-TR-1)
• Royal Icing Christmas Mix (SKU: 5800-CS-CX-2)
• Royal Icing Christmas Candle (SKU: 5800-WS-XC-1)
• Royal Icing Double Holly with Berry (SKU: 5800-WT-DH-1 )
• Sturdy cardboard, a foam core board, or an extra cookie sheet for the house’s base
• Royal Icing (SKU: 6750-IC-RI-1)
• Pastry bags or squeeze bottles (SKU: 160000018-1)
• Small spatulas, spreaders or butter knives
• Tweezers and toothpicks (optional)
Makes: 1 small house
Instructions:
• 1. Cover house base with parchment, foil, or brown paper. Make royal icing and keep bowl covered with damp cloth.
• 2.Carefully pipe thin lines of royal icing in the marked grooves of the gingerbread house.
• 3. Attach royal icing decorations to the sides and allow to dry.
• 4. Attach walls to the front and back of the house using royal icing as the “glue” and let dry until icing is hard. Position your house on the base.
• 5. Attach roof, propping up eaves with cans or books until icing is dry and hard, about six hours or overnight.
• Finishing Touches:
Pipe a decorative border around the edges of the house and top of the roof. Attach final decorative royal icing pieces with small dots of royal icing and allow to dry.
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| Holiday Wafer Paper Postcard Cookies |
You will need:
• Vintage Wafer Paper (SKU: 3601-WP-CH-1)
• No Fail Sugar Cookie Recipe (see above)
• 1 bag royal icing (SKU: 6750-IC-RI-1)
• Rectangular Cookie Cutter (SKU: 4200-FD-R5-1)
• White Edible Glitter (SKU: 5400-GL-WH-1)
• Edible Clear Writing Gel (SKU: 9999-CK-GL-1)
• Wax or parchment paper
• Small craft scissors
Instructions:
• Use No Fail Sugar Cookie recipe and cut out several rectangular cookie shapes. Bake and cool as directed.
• Ice each cookie with 1 layer of royal icing. Let completely dry.
• Carefully cut out each wafer paper shape using craft scissors. Wafer paper is fragile!
• Adhere each wafer paper cut out to a cookie shape by adhering a thin layer of edible clear writing gel to the top of the iced cookies.
• Flip each cookie face down on a piece of wax paper to dry for about 30 minutes (this will keep the wafer paper shape flat).
• Flip cookies over and add additional decoration, such as edible glitter or dragees with the edible clear writing gel.
• Let completely dry and store in an airtight container.
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| Chocolate Transfer Cut-Out Shapes |
You will need:
• Various Chocolate Transfer Sheet designs
• Cookie cutter shapes (typically to match the theme of your transfers)
• Dark, Milk or White chocolate
• Double Boiler for melting chocolate
• Cookie sheet
• Spatula
Instructions:
• Melt chocolate over low heat with double boiler - making sure to still often to avoid burning.
• Spread out chocolate transfer sheet, rough side up onto a cookie sheet.
• Carefully pour melted chocolate over your transfer, spreading out the chocolate with a spatula to make sure all of the transfer is covered. Be carefully not to spread to hard as you will smear the transfer design.
• Let chocolate set for about 10 minutes. Chocolate should still be pliable.
• Using desired cookie cutter shapes, cut into chocolate as you would cut into cookie dough. Let chocolate completely set until hard.
• Carefully break off the edge pieces to leave your cookie cutter designs. Peel off plastic baking as you are doing this.
• Place chocolate shapes on top of cookies, truffles or cupcakes.
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| Witch Hat Cookies |
Ingredients:
• 3-4 oz. of chocolate (dark, milk or semi-sweet chocolate chips)
• Green or orange ice cream
• 12 count box Hill Country Fare Chocolate Cones
•
Chocolate wafer cookies
• Jimmies, nonpareils and/or sprinkles
• Molded sugar skulls or other Halloween shapes
Preparation:
Melt the chocolate in a double boiler or in the microwave on low, stirring every 30 seconds until melted.
Spoon chocolate over the chocolate cookie, covering it entirely.
Spoon jimmies, sprinkles, or nonpareils around the edge of the chocolate coated cookie. Allow the chocolate to harden.Fill the cone with ice cream even to the rim and place a molded sugar decoration in the center. Set cone upside down on decorated chocolate cookie and serve immediately.
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| Shortbread Cookies |
Fancy Idea:For making a good impression, nothing works better than buttery shortbread. To accent the molded design, brush it after baking with edible luster dust, a food-safe colored powder found in many colors on-line at www.fancyflours.com.
Ingredients:
• 1 ¼ cups all-purpose flour
• 3 tablespoons sugar
• ½ cup butter
Directions:
• Preheat oven to 325 degrees F. In medium bowl, combine flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead until mixture forms a ball.
• Shape dough into 1 inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Press with cookie stamp.
• Bake for 15 to 18 minutes or just until bottoms start to brown and centers set. Transfer to a wire rack; let cool. Makes about 20 cookies.
Fancy Tips Stamping Success:
• Season stamps with cooking oil (never butter) before each use
• Warm stamps in oven while preheating; keep stamps warm while in use.
• Avoid cookie recipes that include leavening agents as the design becomes less distinct if the cookie rises.
• Flours with a higher gluten content (bread flours) hold stamp.
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| Traditional Madeleines |
Madeleines are among the most recognizable pastries in the French repertoire because of their look: they are made in scallop-shaped molds from which they emerge ridged on one side, plump and full-bellied on the other and golden. That they are among the best known is thanks to Marcel Proust, who immortalized them in his novel Remembrance of Things Past. Everyone seems to know the story of Proust's narrator dipping the cookie into his tea and having the first taste bring back a flood of childhood memories. With that short entry, Proust and the madeleine gained such celebrity that even people who've never tasted the cookie refer to it with confidence as a touchstone. Yet when you take away all the literary allusions and all the romance, what you're left with is a tea cake that deserves to be famous for its deliciousness alone.
The madeleine is a beautiful, if somewhat plain, cookie made from the kind of batter you'd use for a sponge cake. What distinguishes it is its lightness; its texture—the tiny-bubbled crumb is très raffiné; and its flavor, a delicate mix of lemon, vanilla and butter.
Ingredients:
• 2/3 cup all-purpose flour
•
¾ teaspoon baking powder
• Pinch of salt
½ cup sugar
•
Grated zest of 1 lemon
• 2 large eggs, at room temperature
•
2 teaspoons pure vanilla extract
• ¾ stick (6 tablespoons) unsalted butter, melted and cooled
• Confectioners' sugar, for dusting
Directions:Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
Getting Ready to Bake: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners' sugar.
makes 12 large or 36 mini cookies
serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.
Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they'll keep for up to 2 months.
From Borders Book Club recipes -Excerpted from Baking: From My Home to Yours . Copyright © 2006 by Dorie Greenspan.. All rights reserved.
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| Linzer Cookies |
Linzer Cookies are two cookies sandwiched together with a layer of preserves or jam. Traditionally these cookies are filled with black currant preserves but can be filled with your favorite flavored preserves. The top cookie, dusted with confectioners (powdered or icing) sugar, has a cutout so the preserves are visible. When cut into a round shape with a round cutout they are known as Linzer "Eyes" (Linzer Augen). Variations now exist for this cookie using ground hazelnuts, pecans, or even walnuts in place of the traditional ground almonds.
There are two types of Linzer Cookie dough; White and Brown. For the white Linzer Cookie dough, blanched almonds are used which keeps the dough white in color. For the brown Linzer Cookie dough, the nuts are toasted. To prevent the toasted nuts from turning into a paste when ground, some of the sugar from the recipe is added during processing. The sugar absorbs the oil from the nuts and prevents the nuts from turning into a paste.
Ingredients:
• 1 cup blanched or sliced almonds, toasted and ground (hazelnuts, or pecans can also be used)
• 2 cups all purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2/3 cup granulated white sugar, divided
• 1 teaspoon pure vanilla extract
• 2 large egg yolks
• Zest of 1 lemon
• Confectioners' (Icing or Powdered) Sugar for dusting
• 1/2 cup flavored preserves or jam
Note: Lemon Zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume. Can be removed with a citrus zester or grater. When removing the outer rind (zest) do not remove the white pith, which is very bitter and inedible.
Directions:
Preheat the oven to 350 degrees F and place rack in the center of the oven.
Toast the nuts on a baking sheet for about 8-10 minutes (or until lightly browned and fragrant). If using hazelnuts, toast them for 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for five minutes then rub the nuts in the towel briskly to remove the skins. Once the nuts have cooled, place in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground. Set aside.
In a separate bowl, whisk or sift together the flour, cinnamon, and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and remaining sugar until light and fluffy (approximately 3 minutes). Beat in the vanilla extract, egg yolks, and lemon zest. Beat in the ground nuts. Add the flour mixture beating just until incorporated. Divide the dough in half and shape into two rectangles about 1/2 inch thick. Wrap the two rectangles of dough in plastic wrap and refrigerate until firm (at least one hour and up to several days).
Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper and set aside.
Remove one rectangle of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter (3/4 - 1 inch)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.)
Reroll any scraps and cut out the cookies. Remove the other half of the dough from the refrigerator and roll and cut out the rest of the cookies. Bake the cookies for 12-14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.
While the cookies are cooling place the jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Note: You can store the unassembled cookies in the refrigerator for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp..
Makes about 20 - 2 inch sandwiched cookies.
Sources:
Beranbaum, Rose Levy. Rose's Christmas Cookies. New York: William Morrow and Company, Inc., 1990.
Friberg, Bo. The Professional Pastry Chef (Third Edition). New York: Van Nostrand Reinhold, 1996.
Malgieri, Nick. Cookies Unlimited. New York: Harper Collins Publishers, 2000.
Rodgers, Rick. Kaffeehaus. New York: Clarkson Potter/Publishers, 2002
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