Cookies are sinful. They're the perfect size to grab and go, and if I'm not careful I end up eating way more than I should! This week members are receiving 2 dozen cookies in three different flavors. Two varieties feature a classic sugar-butter base, but with more artful flavor combinations. The third is a little healthier treat, with a canola oil base and whole grains. Read on for more details....~Hazelnut-Coconut Cookies: Toasted hazelnuts, flaked coconut, and a hint of nutmeg make these rich, delicious, and addicting!
~Lime & Pepita Sugar Cookies: Toasted pepitas (pumpkin seeds), the zest and juice from fresh Persian limes, and a roll in sugar crystals make these hard to put down!
~Blueberry & White Chocolate Ginger Cookies: These cookies are full-flavored and delightful as well, but they're a little more healthful (shhh!). Made with pure crystallized ginger, dried blueberries, real white chocolate (not the imitation stuff), rolled oats, canola oil instead of the usual butter, and a touch of wheat germ.
Cookies keep well in an air tight container, at room temperature, for several days. Honestly, I have never frozen cookies (they're just not around long enough), but if you would like to save some for a later date, go ahead! Wrap well in plastic, place in a zip top baggie, and freeze until needed. Be sure to keep flavors separate, or they might end up "sharing" as they sit.
Should you need more serving ideas, other than the classic milk-and-cookie combination, the Hazelnut-Coconut Cookies would pair nicely with toasted coconut or a coffee-flavored ice cream, or even a hot cup of java. The Lime & Pepita Sugar Cookies would be wonderful with lemon or tropical sorbet. The Blueberry & White Chocolate Ginger Cookies are a perfect match for chai tea or alongside vanilla ice cream (sometimes we crumble these and either stir them into milkshakes or sprinkle over the top of a scoop of vanilla ic
e cream).
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