Rating: 
Summary: Vanilla stained and well used
Review: This book has already become stained from vanilla spills and sticky fingers. I love it! It was bought it to round out last year's Christmas baking. This cookie book has usuprped all others in my collection and is now the one I turn to when making a batch for friends, family or myself. Every recipe that has been tried has been an outstanding success. This is in large part due to each and every recipe's detailed instructions. From homespun comforting recipes to elegant tea party delights this book has far exceeded my expectations. Favourites include molasses applesaucers and maple pecan sandwiches. But really, all things considered, it's too difficult to choose a favourite from this collection.
Rating:
Summary: Great Cookies!
Review: This book is a real treasure. The recipes are delicious and very detailed and easy to follow. I have made several of these cookies and every batch has turned out great. This book would be worth buying for the Snickerdoodle recipe alone. By far the best I have tasted! I just used the basic sugar cookie recipe for Christmas cutouts and again they were far better than recipes I have used in the past. Can't wait to try some more!
Rating: 
Summary: Nice book, but disappointing recipes
Review: This book lives up to it's name by being a collection of recipes originating in many different American regions, as reported in old, regional cookbooks. I've baked many cookies from this book and they have all exactly met expectations. But, the book does not just provide a source of very good cookie recipes, it also paints a little portrait of how a cuisine changes due to changing access to ingredients and cooking equipment. Many of the recipes date from the middle to the late 19th century because lots of important cookie ingredients such as both chocolate and vanilla did not become commonly available to the American baker until that time. Similarly, temperature controlled ovens did not become available until the late 19th century which is important since cookies are much more sensitive to temperature control than larger, more important goods such as bread.The book contains chapters on nine (9) different types of cookies: Sugar Cookies and Shortbreads, 18 recipes, including my very favorite Snickerdoodle recipe
Chocolate and White Chocolate Chip Cookies, 18 recipes, including 6 variations on chocolate chip
Chocolate and Mocha Cookies, 10 recipes, including `pies', bars, and sandwiches
Brownies, Blondes, and Other Bar Cookies, 25 recipes, including brownies and fudge cookies
Fruit, Pumpkin, and Carrot Cookies, 21 recipes, including tassies, ambrosia cookies, and fig cookies
Nut and Peanut Cookies, 16 recipes, including my favorite bourbon balls and peanut butter cookies
Oat, Coconut, and Sesame Seed Cookies, 13 recipes, including 7 variation on oatmeal cookies
Ginger, Spice, and Molasses Cookies, 13 recipes, including lots of Pennsylvania favorites
Cookie Decorating and Crafts, 18 recipes for cutout cookies and icings I have not examined every cookie book currently available, and there is no question that this book does not include classically European cookies like Madeleines, but if what you want is good old fashioned cookies for holidays or otherwise, you will not go wrong with this book. If you need additional sources of American cookies, this book includes a very respectable bibliography. I also strongly urge the new cookie baker to read and follow Ms. Baggett's suggestions on how to succeed at cookie baking. I also urge new cookie bakers to follow individual recipes very carefully. They are adapted from old recipes, which may not have been very precise about measurements; however, Ms. Baggett's version of the recipes corrects that with great success in every case that I have tried. I am especially fond of her taking the trouble to leave selected recipes to using baking soda and cream of tartar, as in the snickerdoodles rather than replacing this pair with baking powder. One irony is that she has converted weights into volume measurements which are typically less precise, but it certainly works, due to the greater uniformity of ingredients today. It is also certainly easier for the home baker. Photographs are welcome eye candy and are well done, but contribute little to your for success with the recipes. Well done all around, Nancy.
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