cookies

• Use the food processor to finely chop the hazelnuts. Transfer them to a bowl with the mini chocolate chips.
• In another bowl, stir together the flour, cocoa, baking soda, and salt. Set aside.
• In a mixing bowl, beat together the butter and white and brown sugars until they are light and fluffy. Add the egg and vanilla. Gradually mix in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the hazelnuts and chocolate.
• Divide the dough between two long sheets of plastic wrap. Form the dough into logs, then encase in plastic, rolling to smooth out. Each should be about 1 inch high and 9 inches long.
• Wrap airtight and chill for at least an hour, or freeze for upwards of a month; thaw later in fridge.
• When it is baking time, preheat the oven at 350. Lay parchment paper on baking pan. Place turbinado sugar in a saucer.
• Use a knife or bench knife to slice logs about 1/4-inch thick. Press the top of each cookie into the turbinado sugar, then set spaced out on parchment.
• Bake for about 14 minutes. Let set for 5 minutes, then move to a cooling rack. Store in a sealed container at room temperature.

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• In a microwave-safe bowl, carefully zap the chocolate chips long enough to make them soft and smooth when stirred. Set aside to cool.
• In a large mixing bowl, beat together the sugar, butter, egg, and vanilla until creamy. Gradually mix in the flour, baking powder, and salt, until just combined.
• Weigh the dough and divide in half.
• To one half, add the melted chocolate, beating until the color is consistent. In another bowl, mix together the cookie butter and dough until the color is again consistent. Shape each piece into a disc, wrap them separately in plastic wrap, then chill for at least an hour.
• Roll out the chocolate dough between two sheets of waxed paper to form a 12×7-inch rectangle. Repeat with the cookie butter dough. Peel away the waxed paper, setting one dough atop the other. Gently press together. Roll up, like a jelly roll, starting with the long 12-inch side. Again wrap the dough in plastic to chill for at least 2 hours, or add extra wrap and freeze up to a few weeks.
• When it is time to bake, preheat the oven at 375 degrees. Line a sheet with parchment paper. Use a sharp knife or piece of unwaxed dental floss to cut 1/4-inch slices of dough. Set spaced out on parchment.
• Bake 8 to 9 minutes. Cool for a few minutes before transferring to a cooling rack. Store cookies in a sealed container at room temperature.

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• Preheat oven at 350 degrees. Line baking sheet with parchment paper.
• In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time followed by the vanilla and sourdough discard.
• In another bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl a few times to make sure everything is incorporated. Fold in the cranberries and walnuts to distribute.
• Use a cookie scoop or spoon to dole out the dough, spaced out, on the parchment paper. Bake for 10 to 12 minutes; the cookies should be golden at the edges and no longer glossy on top.
• Transfer cookies to a rack to fully cool. Store in a sealed container at room temperature. Cookies keep for at least 3 days.

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• Grate the butter using a hand grater or a grater attachment on a food processor. In a large bowl, use a pastry blender to cut in the cheese, which will be crumbly. Add the flour, followed by the yolks and water. Knead the dough until it comes together in a cohesive mass.
• Form the dough into a disc and encase it in plastic wrap to chill for anywhere from an hour to several days.
• When it’s cookie time, preheat oven at 375-degrees. Line a large baking sheet with parchment paper. Place a small amount of water in a saucer or bowl. Measure the white sugar into a deep bowl.
• Prepare a clean work surface with a dusting of flour. Break off some of the dough and roll it into a thin layer, like for a pie crust. Use the cutter to slice out 3-inch rounds; place the leftover and unused dough to chill in the fridge while cookies are shaped.
• Dampen fingers in the prepared water. Brush wet fingers over one side of a dough round. Dip moist dough into the sugar to coat it. Fold in half with the sugared portion on the inside. Dampen fingers and stroke another folded side of the dough, and dip that in sugar. Fold a final time with the sugared section on the inside. Use wet fingers on outside of cookie and coat that in sugar, too. Gently press the pleats together to prevent them from unfolding during baking. Place formed cookie on sheet and repeat process with remaining rounds.
• Bring together dough scraps, using a little water if needed, to roll out again. Use rest of dough to form cookies.
• Bake in batches for 19 to 22 minutes, until puffed and set with a golden base. Store in a sealed container at room temperature.

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• In a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time followed by the vanilla and almond extracts.
• In another bowl, combine the flours, baking powder, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture along with the milk. Scrape the bottom of the bowl to make certain everything is incorporated. Fold in the sprinkles.
• Wrap dough in plastic wrap and set to chill for at least 2 hours, or up to 3 days.
• When it is baking time, preheat oven at 350 degrees. Line a baking pan with parchment paper. Place the topping sprinkles in a small bowl.
• Shape the cookies by using a scoop or a spoon. Dip the top of each round into the sprinkles. Set spaced out on the cookie sheet.
• Bake for 10 to 13 minutes, until set. Let them rest on the sheet about 10 minutes before moving to a cooling rack.
• Pack into a sealed container and store at room temperature.

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• These cookies can be baked right away or chilled/frozen for later. Note that if they are chilled, the dough may get extra hard, and need to soften at room temperature for 20 minutes before shaping.
• If baking right away, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
• In a big bowl, mix together butter and sugar until light and fluffy. Add egg and both extracts, scraping the bottom of the bowl to incorporate everything.
• In another bowl, stir together flour, pudding mix (make sure that any clumps are pressed out), baking soda, and salt.
• Gradually mix the dry ingredients into the wet. Fold in the sprinkles. Pour some extra sprinkles into a saucer.
• Use a scoop or spoon to shape the dough into a small ball. Press one side into the sprinkles and set on baking sheet with the super-sprinkly side on top. Continue with rest of dough balls.
• Bake for 10 to 12 minutes, until cookies are flatter and no longer look gooey. Let them rest about 5 minutes before moving them to a rack to finish cooling.
• Store cookies in a sealed container at room temperature. Best eaten within 4 days.

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