Pillsbury Best Cookies Cookbook, Pillsbury

249 pages; Color Photography

Clarkston Potter Publishers,  New York, 1997 First printing

Reviewed by Emily V. Burns for Good Cooking
November, 2001

Pillsbury  Best Cookies  Cookbook

The question is, how can you go wrong with 175 recipes for cookies? I would argue that you can't. The difficulty is finding that many recipes. Pillsbury has done that and done it very successfully. This cookbook has a broad range of cookie recipes. There are many different types of cookies, including drop cookies, rolled cookies, refrigerator cookies, brownies and more. In addition to a broad range of types of cookies, there are also many different flavor combinations, both traditional and new. Some of the more interesting flavor
combinations get zest from their different nationalities.

The cookie recipes are not only varied but good. The traditional recipes are just that; but often have a little something to make them a bit better than your average cookie recipe: e.g. the addition of a touch of lemon extract in a traditional sugar cookie recipe. The newer and more experimental recipes, while not avant-garde, have great flavor combinations, without (in my experience) tasting experimental. This is a very good cookie cookbook, both for the range and the quality of the recipes. The bottom line: I would buy it.

Good Cooking has been a fan of Pillsbury cookbooks for a number of years.  Why would a major corporation and baking name we know and trust produce anything less than an excellent cookbook?  One hundred and seventy five cookie recipes and great photographs too! This is a must have cookbook!

Sunburst Lemon Bars


Kitchen Tip: Cool these bars completely and let the filling set before attempting to cut them.

Recipe Variation: To simplify the final touch for this rich dessert, sift powdered sugar over the top instead of icing.

Prep Time: 15 minutes (Ready in 2 hours)

Base 
2 cups all-purpose flour 
1/2 cup powdered sugar 
1 cup margarine or butter, softened

Filling 
4 eggs, slightly beaten 
2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice

Frosting
1 cup powdered sugar
2 to 3 tablespoons lemon juice
1. Heat oven to 350'F In large bowl, combine all base ingredients at low speed until crumbly. Press mixture
evenly in bottom of ungreased 13 x 9-inch pan. Bake at 350'F. for 20 to 30 minutes or until light golden brown.
2. Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm base.
3. Bake at 350°F for an additional 25 to 30 minutes or until top is light golden brown. Cool 1 hour or until completely cooled.
4. In small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency; blend until smooth. Frost cooled bars. Cut into bars.

Yield: 36 bars

High Altitude (Above 3,500 Feet): No change.

Nutrition Information Per Serving

Serving Size: 1 Bar. Calories 140 --- Calories from Fat 50 --- Total Fat 6 g --- Saturated Fat 1 g --- Cholesterol 24 mg --- Sodium 75 mg --- Dietary Fiber 0 g 
Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat