Cook­ies for each day of the year

Cookie Mad­ness blog­ger out with a cookie cook­book.

Austin American-Statesman - - D FOOD & LIFE - Ad­die Broyles ByAd­die Broyles abroyles@states­

Al­most ev­ery day of the week, Aus­ti­nite Anna Gins­berg bakes some­thing — a cookie, a bar, a cake, muffins — for her blog, Cookie Mad­ness (cook­iemad­, which she started writ­ing back in 2005, the year be­fore she won the Pills­bury Bake-ofi.

It makes sense, then, that for her fflrst book, “The Daily Cookie: 365 Tempt­ing Treats for the Sweet­est Year of Your Life” (An­drews McMeel, $24.99), Gins­berg came up with a cookie recipe for ev­ery day of the year: Buck­eyes on the an­niver­sary of Ohio’s state­hood (March 1), green egg cook­ies on Dr. Seuss’s birth­day (March 2), car­rot and oat cook­ies on Eat Your Vegeta­bles Day ( June 17), English flap­jacks for the date the fflrst Winnie-the-Pooh book was pub­lished (Oct. 14).

Though she was bak­ing from morn­ing to night while writ­ing the recipes for the book, she spent al­most as much time re­search­ing the var­i­ous dates, hol­i­days, birthdays and an­niver­saries the sweet treats com­mem­o­rate.

“Ev­ery type of cookie I can think of is in the book,” Gins­berg says, not­ing that one of the best things about writ­ing such a com­pre­hen­sive book is that now she fflnally has al­most all of her per­sonal fa­vorites in one place.

Ca­sual bak­ers might not ap­pre­ci­ate the nu­ances be­tween the fflve choco­late chip cook­ies that ap­pear in the book, but the bak­ing fa­nat­ics who fol­low Cookie Mad­ness

cer­tainly will. “Ev­ery cookie recipe is dif­fer­ent,” she says. Just a hint of ex­tra bak­ing pow­der or vanilla can change not just the fla­vor, but tex­ture and con­sis­tency.

Gins­berg doesn’t consider her­self a par­tic­u­larly sci­en­tific baker, but a de­sire to bake a bet­ter cookie has forced her to learn more about the chem­i­cal re­ac­tion hap­pen­ing in her very own mix­ing bowl.

In ad­di­tion to the recipes and the en­ter­tain­ing blurbs about why she picked each treat for each day, Gins­berg wrote in­tro­duc­tory chap­ters that an­swer ques­tions about bak­ing (non­stick foil ver­sus parch­ment, to sift or not to sift) that you might not have learned from who­ever taught you how to make choco­late chip cook­ies when you were a kid.

And through­out the whole process, she kept up her al­most daily blog­ging. “I was al­ready in the kitchen,” she says. “What’s another cookie?”

To­day might be 12-12-12, but it’s also Am­brosia Day. (Yes, that fruit salad made with marsh­mal­lows, pineap­ple, whip­ping cream and co­conut has a des­ig­nated day.) Anna Gins­berg cre­ated this am­brosia cookie in honor of her grand­mother, who used to serve the salad at ev­ery meal ex­cept


Us­ing el­e­ments taken from recipes sent in by read­ers, Sally Jo Hahn works in her South Austin kitchen to du­pli­cate the pf­ef­fer­nüsse her grand­mother sent to her fa­ther while he was serv­ing with U.S. forces in Europe dur­ing World War II.

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