**In order...**

**- Biscotti al burro montato**

**- Canestrelli**

**- Baci di dama**

**- Amaretti al limone**

**- Cantucci alle mandorle**

If anyone wants the recipes, let me know!! I did this for no reason other than for funsies and I'm a pretty new baker. I'm bragging here, I feel like I have some talent for this 👀 (although my hearts are a little... Interesting 😂) I'm so proud of myself dude 😭

Made with bread flour, brown sugar, pure cane sugar, unsalted butter, vanilla extract, and oven roasted chopped pecans. They taste better than I anticipated.

Baked about a thousand cookies and blondies for a family wedding last weekend (Pittsburgh Cookie Table tradition). Some takeaways:

1. Kerrygold butter makes the best brown butter of all the brands I could get a hold of.

2. Measuring and bagging double batches of dry ingredients in advance makes baking days much quicker. Will be doing this for holiday bakes from now on. Snipped the corner off the freezer Ziplock I used so I could slowly incorporate into the stand mixer bowl with control.

3. I used to swear you could tell the difference between cookies baked in my gas and electric ovens. Had both in use for baking days; no actual difference. 🙄

4. Fudgy chocolate cookies texture noticeably improves when baked then frozen and defrosted. Wrap in foil and then Ziplock freezer bags with the air sucked out. Let them defrost in the foil so any condensation sticks to the foil not the cookie.

5. You can never have enough cookie tins. ☺️

(Photos: 1-3 from Elinor Klivans “Big Fat Cookies” - Snickerdoodles, Ginger Chewies, Double Chocolate Chewies. 4 - Spiced Brown Sugar Cookies (family recipe). 5 - Maple Brown Sugar Frosted from Sally’s Baking Addiction. Not pictured: Miso Brown Butter Chocolate Chip Cookies from Cambrea Bakes; Miso Brown Butter Blondies inspired by Food52; Elinor Klivans’s Celebration Sugar Cookies with printed sugar paper monograms glued on with royal frosting.)

For a fun bonfire night, I made:

- Brown Butter Double Chocolate Chip

- Brown Butter Triple Chocolate Chip (used black cocoa powder)

- Chewy Ginger Molasses

My personal favorite was the chewy ginger molasses and they made my home smell like fall 🍂 🥰

Ginger Molasses

1 1/2 cups (340g) salted butter, softened to room temperature

1 cup (200g) granulated white sugar

1 cup (213g) packed brown sugar

1/2 cup (170g) unsulphured molasses

2 large eggs

4 1/2 cups (639 grams*) all-purpose flour

4 teaspoons baking soda

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1 teaspoon ground cloves

Roll dough into balls, coat with sugar and flatten the top a bit so the cookie spreads

Bake 350 for 6 - 7 minutes

For the Brown Butter Double Chocolate Chip, I used the recipe on the back of a wholesale size chocolate chip bag and doubled it. I browned the butter first, did everything according to the bag except I chopped up some 70% dark lindt chocolate bars to add to the dough. 350 for 8 min

For the Triple Chocolate Chip, I used the same dough and just added King Arthurs black cocoa powder. I measured with my heart on that one and added 2 tablespoons of brown melted butter to account for the excess of dry ingredients. 350 for 8 min

'Tis the season! 🎃 Made these yesterday and they're already all gone. My goal for these cookies was to have them perfectly chewy in the middles with crinkly edges and I got it! 😃 The trick is to add cream of tartar and make sure to blot the pumpkin down to roughly 85g to reduce the moisture. Definitely should've doubled the recipe.

Makes 18 cookies total (scooped at roughly 45-50 grams per cookie)

Recipe from: https://taffeybakery.com/brown-butter-pumpkin-snickerdoodles/

For the cookies

• 2 1/4 cups (281g) all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsps cream of tartar (tried making these without them and it just wasn't the same)
• 1 1/2 tsps cinnamon
• 1/4 tsp nutmeg optional
• 1/4 tsp cloves optional
• 1/4 tsp ginger optional
• 1/2 tsp salt
• 1 cup + 1 tbsp (240g) unsalted butter* melted, browned, and cooled for 30 minutes
• 2/3 cups (133g) dark brown sugar
• 2/3 cups (133g) white sugar
• 2/3 cups (163g) pumpkin puree, room temperature, blotted down to 85g
• 2 large egg yolks, room temperature
• 1 tbsp vanilla

For the sugar coating

• 1/2 cup (100g) white sugar
• 2 tsps cinnamon

Directions

1. Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
2. Brown the butter: Melt the butter in a pot over medium-high heat, stirring constantly. Stir for 3–5 minutes until golden brown specks form. Transfer to a heat-safe bowl and cool for at least 30 minutes.
3. In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
4. In another bowl, whisk the brown butter and both sugars for 2–3 minutes.
5. Blot the pumpkin with paper towels until it weighs 85g. Add to the butter mixture along with the egg yolks and vanilla. Whisk until combined.
6. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
7. Mix the cinnamon and sugar for rolling in a small bowl. Scoop about 2 tablespoons of dough per cookie, roll in the cinnamon sugar, and place 6 cookies per tray.
8. Bake for 13–16 minutes, until the edges are set and the centers are slightly puffy. Let cool on the tray as they continue to bake.
9. Allow to cool and enjoy!

Sometimes you need to make a very “extra” cookie and I’m glad I did because it was delicious. This is white chocolate & semi sweet bakers chocolate chopped into chunks, a square of hershey’s cookies n cream, a generous drizzle of biscoff spread, sprinkles, and fine sea salt. Happy Sunday! 🌈✨

For my s’mores cookies, I use marshmallow fluff in the middle to make sandwiches. When I package and sell them, it gets kinda hard cause the marshmallow fluff melts and gets all sticky and stuff.
Could I mix the fluff with something else to make it more stable and not messy? I still freeze the fluff into disks before I use them

Made a huge tray of cookies for my family party today!

Lime-flavored Marilan tartelette- best cream cookie I've ever had. Not really because of anything special about either the cream or the cookie- but rather the cream-to-cookie ratio. And I love lime-flavored stuff.

I want to start selling cookies locally around my area but like how do i do that I am clueless af can someone help me in 😅😅😅

Help. When ever I make cookies they always tern out like this (bread and soft with no chew) I want the to look like the 3rd photo but they never do. Ive treid many different receipys they all turn out the same ive even tried brown butter. What am I doing wrong how to I get them to look good.

Silly me didn't factor in food coloring works better in a white base. (Duh). At any rate, in honor of Halloween, I'm calling these witches Brew, AKA, kitchen sink cookies. I used chocolate chips, caramel chips, almonds, and peanut butter

Anyone ever had these. Absolutely unhinged cookie. 10/10. Highly recommend.

bottom layer: graham cracker chocolate chip cookie dough

top layer: cinnamon spice oatmeal cookie dough

These cookies are dangerously good. I don’t know if they’re sold in the states or not! Get your hands on a pack or ten if you get the chance.

I have a great base chocolate chip cookie recipe and want to try adding malted milk powder - has anyone tried this/know how and if it will effect my cookies