Few kitchen projects are as pleasurable as baking cookies. On a stressful day, getting out the measuring cups and baking sheets and immersing yourself in the comforting rituals of sifting, mixing, rolling out and shaping the dough can be immensely therapeutic. What’s more, cookie-baking is an activity in which the whole family—even young children—can participate. And the results of the process are, of course, especially gratifying, as the house fills with the cookies’ enticing aroma and anticipation builds for that first delectable, sweetly satisfying crunch. In Cookies Year-Round—the follow-up volume to STC’s Cupcakes Year-Round—New York Daily News food editor Rosemary Black first acquaints you with the basic cookie-making techniques (including icings for frosted cookies) and then sets out an array of cookie recipes with which to celebrate each season of the year. Summon spring with Lemon Madeleines and Double Mint Chocolate Chip Cookies. Relax into summer with Key Lime Squares and Super S’Mores. Welcome autumn’s harvest with Apple Cobblers and Pumpkin Spice Bars. And in winter, snuggle up with Ginger Stars and Peanut Butter Kisses. Illustrated with luscious color photographs, the book has a sensible easel format that makes it especially easy to use.