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Chocolate Salted Caramel Praline:  Hazelnut cookie dough, pecan praliné, chocolate salted caramel, and crushed pecan pralines.

 

Peanut Butter:  Peanut butter cookie, peanut praliné, dulce de leche and crushed peanut pralines.

 

Double chocolate:  Chocolate cookie with 70% dark chocolate chunks.

 

Lemon-Thyme.  That's it.  Lemon cookie recipe and I added some fresh chopped thyme.  However, I screwed up and added the egg after the flour, instead of before,   I ended up with a soft, sticky batter instead of cookie dough. And it baked to those flat yellow discs, which I could market a muffin tops.  They were like moist cakes.

 

Blueberry-Coconut Frangipane Tart:  Frangipane with toasted coconut in the tart and topped with blueberries.  

 

Pralinés and caramels homemade of course.  

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These well publicized https://www.sippitysup.com/dorie-greenspans-rye-cranberry-chocolate-chunk-cookies-just-for-me/

Rye cranberry chocolate chunk cookies, sprinkled with Maldon salt, are a refreshing change from ordinary chocolate chip cookies.    The secret is the short bake;  do NOT bake longer than instructed if you want chewy cookies.  

 

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Holiday scented persimmon cookies full of walnuts, blond raisins, persimmon pulp, cinnamon, nutmeg and cloves

 

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 - chocolate espresso drops dipped in couverture and sprinkled with black pepper (from a German magazine) 

 - Alice Medrich buckwheat linzer cookies with blackberry jam 

 - almond cantuccini dipped in couverture 

 - Danish "brown bread" cookie, leavened with hartshorn and potash

 - spicy gingerbread cookies with icing 

 

Planning some sugar cookies for Sunday, for the kiddies to decorate. The NYT colourfield cookies in todays issue might be an option. 

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I have to say the Medrich linzers were kind of a dud. Taste good but fall apart if you so much as look at them. I wanted to do something with buckwheat and jam but will need to do some research. In the meantime I may redo the linzers with a more traditional recipe, including hazelnut flour. 

 

Key for proper cookies is that you can keep them through December and that you can pack them for gifts without losing too many. All the others above fit the bill. 

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I have to say the Medrich linzers were kind of a dud. Taste good but fall apart if you so much as look at them. I wanted to do something with buckwheat and jam but will need to do some research. In the meantime I may redo the linzers with a more traditional recipe, including hazelnut flour. 

 

Key for proper cookies is that you can keep them through December and that you can pack them for gifts without losing too many. All the others above fit the bill. 

Yeah, buckwheat has very little holding power - that is, gluten free!

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Voyager, would you share the cookie recipe please? I made persimmon bread and have puree remaining (plus two very ripe persimmons sitting in a bowl)

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Sure.    My m-i-l's persimmon cookies:

 

Cream together 1/2 cup butter

1 cup sugar

2 eggs

1 cup persimmon pulp  

 

Add 2 cups sifted flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon each cinnamon, nutmeg, cloves

Combine well

 

Add 1 cup chopped walnuts and 1 cup raisin.   

 

Drop by tablespoon; Bake 15 - 18 minutes at 375F.    These were baked for 15 minutes.    Longer if you want a crisp cookie.   We like chewy.

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I did a little baking last night:

 

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Crispy oatmeal. And not pictured, Pierre Hermé's and Dorie Greenspan's World Peace Cookies, with the only chips of chocolate I had on hand - and Nestle's are not as good as using Callebaut or other high quality chocolate, that's for sure.

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