With recipes organized chronologically, The Gourmet Cookie Book takes a fascinating look at the changing culinary climate of America—cookie recipes from the 1940s were designed with sugar rationing in mind, the '50s was an explosion of Christmas cookie recipes, and the '60s brought new interest in more exotic and elegant foods (and cookies, too!).
Continuing our cookie coverage—A Cookie a Day 2010—we'll be traveling back in time this week with recipes from The Gourmet Cookie Book. We'll journey to 1943 with a recipe for Scotch Oat Crunchies, to 1978 in New Mexico with Southwestern Bizcochitos, and embrace the decadence of the '80s with Bourbon Balls and Mocha Toffee Bars.
Win 'The Gourmet Cookie Book'
Thanks to the generous folks over at Houghton Mifflin Harourt, we are giving away five (5) copies of The Gourmet Cookie Book this week. All you have to do is tell us about the best cookie you've had this year in the comments section below.
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