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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
A Recent Featured Recipe
Classic JOY Cookies
Whether dainty, sugar-dusted, and jam-filled, or buttery, crisp and cut into bells or stars, cookies are a time-honored holiday delight. Present a box of mouth-watering cookies as a hostess gift, or to a favorite teacher or office mate. The Joy of Cooking knows: Homemade cookies are sure to please everyone on your holiday list.
To store, keep cookies in tightly covered plastic storage containers, cookie tins, or resealable plastic bags. Never put cookies in any kind of container until they have cooled completely. And if the cookies have been iced, be sure to let the icing set and dry completely before storing them. Pack each type of cookie in its own container to prevent the mingling of flavors, and changes in moisture content. Most cookies can be stored at room temperature for 1 to 2 weeks. Cookie tins, ceramic cookie jars, clear glass storage jars, and decorative wooden boxes all make a gift of home-baked cookies more special. Secure loose lids by tying the containers up with ribbons. If you have sewing skills, you can also present cookies in fabric sacks tied with ribbon or fancy twist-ties made with wire ribbon. (Slip a plastic bag, cut down to size, inside for an airtight liner.) Small, fragile cookies can be tucked into colored candy cups or mini cupcake papers in flat candy boxes. For a special touch, tie a ribbon around the gift bag or box, secure a cookie cutter in the bow, and include the recipe.
If you are sending cookies out of town, the best choices are small to medium-size cookies that are at least 1⁄4 inch thick and firm in consistency, or sturdier bar cookies. More delicate varieties can be shipped successfully if they are packed in tins or durable plastic boxes with crumpled wax or parchment paper to protect them. Extremely thin, brittle cookies and tender, crumbly ones do not travel well, nor do cookies with sticky glazes or with moist fillings or glazes. Meringue kisses and other egg white cookies are also an unwise choice.After placing the cookies in durable rigid containers, pack them in larger boxes filled with foam “peanuts,” plastic bubble wrap, crumpled newspaper, or popcorn to cushion the goodies from bumps and knocks. As added insurance they will arrive at their destination unbroken, consider shipping by air.
Classic JOY Cookies
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
Pecan Puffs
About forty 1 1/2 - inch balls
Preheat the oven to 300°F. Beat until soft:
½ cup (1 stick) unsalted butter
Add and blend until creamy:
2 tablespoons sugar
Add:
1 teaspoon vanilla
Measure, then grind in a nut grinder:
1 cup pecan meats
Sift before measuring:
1 cup cake flour
Stir the pecans and the flour into the butter mixture. Roll the dough into small balls. Place balls on a greased cookie sheet and bake about 30 minutes. Roll while hot in:
Confectioners’ sugar
To glaze, put the sheet back into the oven for a minute. Cool and serve.
About sixty 1 ½ -inch cookies
Sift together into a medium bowl:
1 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
Whisk together in a small bowl until well mixed:
¼ cup bourbon or dark rum
2 tablespoons light corn syrup
Stir into the cocoa mixture and set aside. Combine:
2 ½ cups vanilla wafer crumbs
1 cup coarsely chopped pecans
Stir into the cocoa mixture.
Roll the mixture into balls between your palms (the balls do not have to be even). Roll in:
½ cup confectioners’ sugar
Place in fluted candy cups. Store between layers of wax paper in an airtight container at room temperature for up to 3 weeks.