Cookie dough is no longer just for making cookies. Cookie Doughlicious shows bakers how to make 20 safe-to-eat, egg-free cookie doughs that take the guilt out of raw. Now, conflicted bakers
don’t have to choose between safety and a spoonful of heaven! Each of the doughs can be incorporated into any of the 50 delicious recipes for cakes, cookies, candies, bars, pies, tarts, ice
cream and frozen treats, and much more.
Recipes include: Chocolate Hazelnut Cookie Dough Pop Tarts, Cashew Caramel Cookie Dough Candy Bars, Snickerdoodle Cookie Dough Crisp, Gingerbread Cookie Dough Crème Brulee, Pistachio-Lemon
Cookie Dough Sorbet, Chocolate Espresso Cookie Dough Tiramisù, and more!
作者簡介
Lara Ferroni is an author and photographer whose work has appeared in The Wall Street Journal, Imbibe Magazine, Edible Seattle,and more. Her previous books include Doughnuts, The Best
Places Northwest Cookbook, Real Snacks, Popcorn and Gluten-Free Vegan Comfort Food. Lara lives in Portland, Oregon.
