What's better than curling up with a good book? Curling up with a good book and some book related cookies! In honor of National Cookie Day, the staff at Mid-Manhattan Library put together some deliciously literate cookies for your enjoyment! Post your own using the hashtag #CookieLit on Facebook, Twitter and Instagram!

The Adventures of Huckleberry Finn by Mark Twain and
Alice's Adventures in Wonderland by Lewis Carroll

Jam Dot Cookies

The Baker: Elizabeth Waters

Ingredients

1 c. ground oats
1 c. ground almonds
1 c. whole wheat flour
1/2 tsp salt
1/2 c. coconut oil
1/2 c. pure maple syrup
your favorite jam(s)

Directions

1. Preheat oven to 350 degrees.
2. Grind the oats and almonds into fine meal using a food processor.
3. Blend the oat flour, wheat flour, almond meal, and salt.
4. Stir in the coconut oil and maple syrup and mix until evenly distributed. (Doing the final mixing with your hands works best if you are using coconut oil.)
5. Form small balls of dough, flatten slightly, and make indentations in the centers. Fill the indentations with jam. I like to use two different kinds, usually peach or apricot and a berry, because the contrasting colors look pretty on the plate.
6. Bake cookies for 18-20 minutes on a baking sheet covered with parchment paper until the edges begin to brown.

Variations

I love these cookies because they're yummy and somewhat nutritious, and vegan friends can enjoy them, too. It's also easy to make them gluten free; just substitute brown rice flour or another gluten free flour for the wheat flour. The texture is quite nice. If you have a coconut hater (like me) around, you can substitute olive oil for the coconut oil. Instead of (or in addition to) the jam, you can press a small square of dark chocolate into the cookie before baking. I've also made them with walnuts instead of almonds. Because walnuts are oilier and less sweet than almonds, using 2-3 tsp less oil and 2-3 tsp more maple syrup seems to work pretty well. I prefer the original almond version, though.
 

The Nutcracker and the Mouse King by E.T.A. Hoffmann

German Chocolate Pecan Cookies

Ingredients

2 sticks butter, softened
1 c. light brown sugar
1 c. granulated sugar
2 tsp vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 c. unsweetened cocoa, such as Hershey's
1 tsp baking soda
Pinch salt
1 c. semisweet chocolate chips
1 c. shredded sweetened coconut, such as Baker's Angel Flake Coconut
1 c. chopped pecans

Directions

1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
2. Blend butter, both sugars, vanilla and eggs.
3. In a separate bowl, stir together the flour, cocoa, baking soda and salt.
4. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
5. Drop dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes.
6. Cool on a baking rack.

 

The Old Man and the Sea by Ernest Hemingway

Coconut Thumbprints with Sea Salted Caramel

The Baker: Jessica Cline

Ingredients

3 sticks of unsalted, room temperature butter
3/4 c. of sugar
1 1/2 tsp of vanilla
3 1/2 c. of all-purpose flour
1/2 tsp of salt
2 eggs, lightly beaten
8 ounces of sweetened flaked coconut
1 c. of caramel (if using candies, add heavy cream)
large, chunky sea salt

Directions

1. Preheat oven to 350 degrees.
2. Beat butter and sugar together with a mixer until light and fluffy, then beat in vanilla.
3. Gradually add flour and 1/2 tsp of salt until combined with butter/sugar mixture.
4. Dough will be crumbly. Press together in a sheet of plastic wrap, then roll in to 1-2 inch balls.
5. Dip each ball into beaten egg and roll in coconut. Place on parchment-lined baking sheets, and gently press an indention into center with your thumb.
6. Bake 15 minutes. Remove from oven and repress thumb indentations. Cool on wire wracks.
7. If using caramel candies, melt with a few tablespoons of heavy cream over low heat about 5 minutes until mixture is smooth. Spoon caramel into indentations of cookies and sprinkle with sea salt.

 

The House on Mango Street, by Sandra Cisneros

Toll House Chocolate Chip Cookies with Mango Icing

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 tsp vanilla extract
2 eggs
2 cups Toll House semi-sweet chocolate chips
1 c. chopped nuts

For Icing

1/2 c. butter
1 c. shortening
3/4 c. mango puree
5- 6 cups powdered sugar
1 tsp mango extract (I get mine from Bakto Flavors)
Yellow gel coloring (optional)
1 tsp meringue powder (for stability but this is also optional)

Directions

1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl.
3. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chocolate chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown.
7. Let stand for 2 minutes on hot baking sheet; remove to wire racks to cool completely.
   To make icing:
8. In a mixing bowl, add butter and shortening and mix until there are no lumps.
9. Add mango puree and mango extract and mix until everything is just combined.
10. Slowly, add powdered sugar and meringue powder and continue mixing until everything is incorporated and you have a smooth mixture.

 

The Fortune Hunter by Daisy Goodwin

Fortune Cookie

Ingredients

2 egg whites, room temperature
6 tablespoons butter
1/4 c. sugar
1/2 c. flour, sifted
1/4 tsps vanilla extract

Directions

1. Place 3 inch circular stencil on parchment paper lined cookie sheet. Stencil can be purchased or cut from the plastic lid of a coffee can.
2. Whip the egg whites until stiff. Chill in refrigerator.
3. Cream the butter, then add the sugar and continue mixing.
4. Add the flour and blend in, then add the vanilla and blend again.
5. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
6. With a small offset spatula, spread batter through the stencil. about 6 per cookie sheet.
7. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes.
8. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Allow to cool and harden.

 

The Chocolate War by Robert Cormier

World Peace Cookies

Ingredients

1 ¼ c. all-purpose flour
1/3 c. unsweetened cocoa
½ tsp baking soda
1 stick + 3 tbsp. (11 tbsp. total) unsalted butter
2/3 c. light brown sugar (packed)
¼ c. white sugar
½ tsp. fleur de sal or ¼ tsp fine sea salt
1 tsp vanilla
5 oz bittersweet chocolate, chopped into bits or generous ¾ c. mini-chips.

Directions

1. Preheat oven to 325 degrees.
2. Sift together flour, cocoa and baking soda.
3. Beat butter until creamy and add sugars, salt and vanilla. Beat 2 minutes.
4. Slowly add flour mixture and mix about 3 seconds. Do not overbeat! Dough will be crumbly.
5. Add chocolate and mix only to incorporate.
6. Turn dough out on work surface, gather together and divide in half.
7. Shape into logs, about 1 ½ inch diameter
8. Chill at least 3 hours. Dough can be refrigerated for up to 3 days, or frozen for 2 months. If frozen, don’t defrost before baking, simply bake an extra minute.
9. With a sharp, thin knife, slice ½ inch thick disks. They may crack, just stick them back together.
10. Place on cookie sheet lined with parchment paper or a silicone mat.
11. Bake on center rack 12 minutes. They won’t look done or firm.
12. Let baking sheet sit on cooling rack & rest until just warm.

These cookies are a bit complicated to make, but are absolutely delicious. It has been said that if everyone ate one of these a day, peace would alight upon the land.

Scarlet Letter by Nathaniel Hawthorn

Red Velvet with SINnamon Icing

The Baker: Arieh Ress

Ingredients

1 box Red Velvet cake mix
2 eggs
1/3 c. vegetable oil
For Icing:
1/2 c. melted butter
1/4 c. heavy whipping cream
1-1 1/2 lb. powdered sugar
1/4 tsp. cinnamon extract

Directions

1. Preheat oven to 375 degrees.
2. Combine one (1) box of Duncan Hines Red Velvet cake mix, two (2) eggs and one-third (1/3) c. vegetable oil using a hand blender or wire whisk.
3. Form tsp sized balls and place on a lightly greased cookie sheet or baking pan about one inch (1") apart. Slightly pat down the top of each cookie ball.
4. Cook for 8-10 minutes (the top of the cookie will crack).
5. In a small bowl, combine icing ingredients until a smooth, slightly runny icing is formed. Frost warm cookies with warm frosting.
   
    

Vampires in the Lemon Grove by Karen Russell

Pink Lemonade

Ingredients

1 c. butter
1 c. white sugar
2 eggs
3 1/2 cups sifted all-purpose flour
1 tsp baking soda
1 (6 ounce) can frozen pink-lemonade concentrate, thawed
2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. In a large bowl, cream together butter and 1 c. sugar. Blend in eggs.
3. Sift together flour and baking soda in a separate bowl and gradually beat into butter mixture, alternating with 1/2 c. lemonade concentrate.
4. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
5. Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

 

The Doodle Revolution by Sunni Brown and A Connecticut Yankee in King Arthur's Court by Mark Twain

Snickerdoodles

The Baker: Melissa Scheurer

Ingredients

3 Tbsp. sugar
​1 tsp. ground cinnamon
1 package Classic Yellow Cake Mix
2 large eggs
¼ c. vegetable oil

Directions

1. Preheat oven to 375°F. Grease baking sheets.
2. Blend sugar and cinnamon in small bowl; set aside.
3. Combine cake mix, eggs, oil and 1 tablespoon cinnamon-sugar mixture in large bowl with wooden spoon until blended.
4. Shape dough into 1-inch balls. Roll balls in remaining cinnamon sugar mixture. Place 2-inches apart on prepared pans. If desired, flatten balls with bottom of a glass.
5. Bake 8 to 9 minutes or until set. Cool cookies 1 minute on pan. Cool completely on wire rack.
6. Baking Tip: Use a 1 to 1-1/4-inch scoop to form dough into balls. For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

 

Like Water for Chocolate by Laura Esquivel

Mexican chocolate cookies

Ingredients

3/4 lb butter
1 3/4 c. sugar
2 eggs
3 cups flour
1 1/2 cups cocoa powder
1/4 tsp salt
1/3 tsp black pepper
1/8 tsp cayenne pepper
1 tsp cinnamon
4-6 ounces white chocolate

Directions

1. Cream together butter, sugar and eggs.
2. In a separate bowl mix remaining dry ingredients.
3. Gradually combine flour mixture into butter mixture, dough will be thick. Refrigerate for a half hour.
4. Roll out on floured surface and cut with cookie cutters, bake 10 minutes at 375, cool on racks.
5. Once cool, arrange all of the cookies on wax paper.
6. In a double boiler, melt white chocolate, drizzle with a fork over cookies. Let chocolate cool until hard.

 

The Rum Diary by Hunter S. Thompson

Rum Balls

The Baker: Arieh Ress

Ingredients

3 c. Vanilla Wafers – Crushed Fine
(One box = 2 1/2 Cups)
1 ½ + 1 ½ cups ground nuts
1 ½ c. powdered sugar
3 tbsp. cocoa
3 tbsp. white corn syrup
Approximately ½ c. rum minus 1 tbsp.

Directions

1. Mix half the ground nuts and all of the other ingredients together.
2. Form into small balls.
3. Roll in remaining nuts
4. Store for 1 week in closed tin before eating.

I used to make these with my mother when I was a little kid. We used an old hand grinder to grind up the wafers and nuts. It was a slow process, but the recipe and grinder were a way to connect with my grandparents: The recipe card was written out in my grandmother's hand, and the grinder came from my grandfather's restaurant supply store. I never knew either of them, but spending a whole day making these cookies carried on a family tradition.

These days I usually use a small blender which makes short work of the grinding. These are some of the easiest cookies to make—taking about 20 minutes—though it does take some patience to actually wait for them to set up.

 

Swann’s Way by Marcel Proust

Madeleine

Ingredients

2/3 c. all-purpose flour, plus more for molds
1 tsp baking powder
1/4 tsp fleur de sel or pinch of fine sea salt
1/3 c. sugar
Finely grated zest of 1 lemon
2 large eggs, room temperature
1 tablespoon honey
1 tsp pure vanilla extract
1/2 c. (1 stick) unsalted butter, melted and warm, & unmelted for molds
2 tablespoons whole milk

Directions

1. Whisk together flour, baking powder, and salt; set aside.
2. Place sugar and lemon zest a bowl. Rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla.
3. Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour. May be chilled for up to 2 days.
4. Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
5. Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
6. Place madeleine pan on preheated baking sheet and bake 11 to 13 minutes until golden and big bumps on top spring back when touched.
7. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Allow to cool on a wire rack.

 

The Legend of Sleepy Hollow by Washington Irving

Pumpkin Spice

Ingredients

1 c. butter, softened
1 c. granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 tsp rum extract
3 1/4 cups all-purpose flour, plus more for dusting
2 tsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp salt

Directions

1. Preheat the oven to 350 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. Beat butter and sugar at medium speed until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. Combine the flour, baking powder, pumpkin pie spice and salt in a separate bowl. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
3. Roll the dough out on a lightly floured surface to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough and place on the prepared baking sheets. Bake 8 to 10 minutes until the edges are very lightly browned. Let the cookies cool on the pans for 2 minutes after removing from the oven. Cool completely on wire racks before icing.

A big thank you to all our bakers, and to Lois Moore and Billy Parrott for the concept and brainstorming sessions!

Have more suggestions of book-cookie pairings?

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