The Book of Cookies

With recipes ranging from sweet to savory and from homespun to stylish, this tasty collection will capture the attention of cookie-loving bakers. Alburey's creations can be as simple as chocolate-bran bars or date-and-ginger fans, which require no baking. Linzer-torte fingers, meringue ``mushrooms,'' lime creams, Grand Marnier-flavored tuilles and Viennese whirls explore the upscale end of these easily prepared treats. Advent crescents, Christmas-tree cookies, Valentine hearts and Easter bunnies are offered as holiday fare. There are even gingerbread-house instructions for more adventurous bakers. A limited but interesting selection of savory cookies and crackers includes anchovy-and-red-pepper twists, blue-cheese nibbles and caraway pretzels. Previously published in England and adapted for the American kitchen, this work retains a few hints of its origincookies flavored with curry powder; calling the hermit cookies ``American hermits.'' Succinct, lucid directions will lead cooks through much enjoyable experimenting. Alburey is a home economist. Photos not seen by PW. (September)