11 Nov, 2013

The High Altitude Bakes Holiday Cookie Book 2013 is here!

Chef Megan Joy

I’m pleased to announce we’ve officially launched our second holiday cookbook. This year’s focus is all on holiday cookies and bar cookies, just in time for your seasonal baking!

This is a downloadable, instant-access e-book. You can open it from your computer, or even print it out to have a hard copy. When you purchase any of our downloadable cookbooks, you’ll create a username and password that allows you to access the cookbook from our site, anytime.

Recipes featured in the High Altitude Bakes Holiday Cookie Book 2013:

Date Pinwheel Cookies
Peppermint Meringues
Sicilian Fig Bars
Peanut Butter Sandwich Cookies
Chocolate Snowflake Cookies
Lemon Madeleines
Whipped Butter Cookies
Coconut Macaroon Trees
Cut-Out Gingerbread Cookies
Pecan Pie Bars
Soft Molasses Cookies
Red Velvet Shortbread Cookies
Ginger Snaps
Cheesecake Bars with Cranberry Compote
Jam Thumbprints
Chocolate Chocolate Cherry Cookies
Anise Biscotti
Gingerbread Brownies

Also included in the book will be all of the High Altitude Bakes cookie recipes already posted on our site, so your high altitude cookie recipes can be organized and easy to access in one place. That includes:

Thick & Chewy Chocolate Chip Cookies
Snickerdoodle Cookies
Chewy Walnut Treasure Cookies
Nutmeg Meltaways
Pumpkin Cheesecake Snickerdoodles
Pecan Sandies
Iced Sugar Cookies
Oatmeal Cookies with Dried Apricot, Ginger, & Bittersweet Chocolate
Orange Marmalade Cookies
Greek Holiday Twist Cookies
Black & White Cookies
Butter Shortbread Cookies
Pumpkin Crumb Bars
Chocolate Bourbon Brownies

Please enjoy this free recipe from the High Altitude Bakes Holiday Cookies Book 2013 for Date Pinwheel Cookies in the meantime.

To purchase the cookie book, click here. E-mail subscribers: be sure to check your inbox for special savings.

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Chef Megan Joy

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4 comments… add one

17 Dec, 2013

Lisa Wagner

Hi Megan, I just made the pecan pie bars which are cooling as I type! Now, I’m moving onto the gingerbread brownies, but I haven’t been able to find the crystalized ginger! Any ideas on a substitution? Holiday baking has begun at my house and you are saving me with these recipes! I just moved to the mountains and this is all new to me! Thanks so much,
Lisa Wagner

Reply
- 17 Dec, 2013
  
  Chef Megan Joy
  
  Hi Lisa, I think you will adore the gingerbread brownies-yum! The crystallized ginger is not a must, it just adds a little spicy, chewy note to the brownies. You could always grate some fresh peeled ginger into the batter to up the ‘spice kick’, or you could make your own candied ginger: http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html. It’s pretty easy to do, and the candied ginger can be given as a gift itself. It keeps forever too. I like the spicy remaining syrup for stirring into tea or drizzling over fruit.
  
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