Rose's Christmas Cookies
Feb 28, 2006 | From the kitchen of Rose
Many people have asked where they can get this book, touted by Tina Ujlaki in Food and Wine Magazine (December 2003) as "...one of my all-time favorite holiday cookbooks."
Fortunately, Jessica's Biscuit carries it all year 'round.
Call 1-800-878-4264. The catalogue number is D612, price: $19.60
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Rozanne
05/17/2008 10:51 AM
Thank you for answering my question Rose. You're the best!
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Rose Levy Beranbaum
05/16/2008 04:55 PM
you're right--i've been buried. but i do want to tell you that they are very fragile and i hate to change that texture for the exact reasons you mentioned--thank you! now for the remaining 199 postings since march 12!
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Rozanne
03/12/2008 09:02 PM
Rose, when you have a moment (which I'm sure is never these days) could you please answer a question for me? I made biscotti yesterday (from the Christmas cookie book). It was a bit of a challenge to slice it b/c it was very "crumbly" making it fragile and difficult to handle. I managed to do it however and only broke about 5 of them. Is it supposed to be this fragile or did I do something wrong? This is the first time I made biscotti b/c I am not a big fan of it - too brittle as you said. When I read your recipe though and you said it was not brittle I decided to make it. We loved it. The best biscotti I have tasted! I liked the orange flavour and the hint of almond extract. A perfect marriage....
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Sheila
03/01/2008 09:35 PM
Late to the party, but I've made cupcakes from the White Chocolate Whisper Cake in The Cake Bible. Divine!
--Sheila
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Rose Levy Beranbaum
05/31/2007 09:04 PM
tyler, the white cake (made with all egg whites will make a great cupcake).
dragon, i'll have to work on those recipes for my next book! thanks for the suggestion.
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dragon
05/30/2007 12:12 AM
I'd like to have recipes for cookies like the vanilla wafers and thin chocolate cookies that you suggest crumbling for pie crusts. I don't like all the industrial cooking additives in the commercial products. I do have a recipe for graham crackers, but what about the vanilla and chocolate
cookies? Thanks for your help.
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Tyler
05/29/2007 06:26 PM
And what about a vanilla cake?
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Rose Levy Beranbaum
05/29/2007 07:42 AM
it's my fav. chocolate cake too!
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Tyler
05/29/2007 06:11 AM
Yes! Those were the only one's i ever made into cupcakes, which is why i asked! Thats good, maybe ill stick to that recipe!
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Matthew
05/28/2007 11:25 PM
Tyler,
I'm sure Rose will have a good suggestion for you, but I have to add that I made Chocolate Domingo cupcakes earlier this year, and they were probably the best I have ever had--no icing needed.
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Tyler
05/28/2007 09:20 PM
I have another question. If I made a your regular buttercream, would it be able to be kept out on a cake plate during the day without refrigeration? And what degrees does it stand up to without melting? Oh, and do you have a preference of your favorite chocolate and vanilla cake to bake into cupcakes?
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Rose Levy Beranbaum
05/28/2007 09:14 PM
yes, fine to use the royal icing on the baked cookies. i don't know how to answer your first question as obviously with all the ingredients different it is no longer the same.
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Tyler
05/28/2007 09:11 PM
I have a question about your sugar cookie recipe. Is it the same as your stained glass ones, except with different ingredients, cooking times, and thickness? And, the royal icing recipe in the cake bible; is that alright to use to ice the cookies?
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Rose Levy Beranbaum
01/17/2007 10:28 PM
debi, in my book i give mixer and food processor methods and honestly i prefer food processor because it's so quick and easy.
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Rose Levy Beranbaum
01/17/2007 10:27 PM
sorry ed i meant cloth not clothes!
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Rose Levy Beranbaum
01/17/2007 07:00 PM
as i mentioned in the book the clothes is a necessity! (you'll be pleasantly amazed)
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Ed
01/17/2007 06:47 PM
I rely heavily on recipes from your Rose's Christmas Cookies for my annual cookie baskets for family and friends. I'm having trouble rolling the Moravian Spice Cookie dough as thin as the commercial versions I've eaten. I was rolling with a wooden rolling pin on a flour-dusted marble surface. Once it got to a certain thickness, it seemed to resist rolling any thinner. Would a cloth-lined rolling pin and a cloth work surface make a significant difference in how thin I can roll the dough?
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Debi
01/16/2007 01:05 PM
Do you have sugar cookie helpful hints for using an electric mixer. In the past I mixed by hand and the cookies were moist and fluffy. Now I'm older and need the help of a Kitchen Aid mixer. I have tried adjusting my recipe, but could use some advice or a brand new recipe for mixer method sugar cookies.
thanks
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