TO GO CASE CONTAINS 6 COOKIES, 3 OF EACH FLAVOR.

CORN FIG LEAF CUSTARD BUDDY

I set out to make this cookie as corny as can be, balanced by an undertone of leafy, woodsy fig leaf and shavings of tonka bean. The corn comes in four forms: most prominently, in freshly ground Wapsie Valley cornflour, an heirloom variety ground fresh by Brooklyn Granary and Mill.Then, there is freeze-dried corn for extra texture. Thirdly, this bud is filled with a creamy corn and fig leaf custard that begins with Ronnybrook organic milk, fresh farmer's market ears of sweet corn, and fig leaves from my friends at Greene Acres community garden. These infuse over 24 hours before the custard is finished to ensure maximum flavor retention. Finally, the milk-soaked corn kernels are added to the top of the cookies as a finishing touch. The resulting cookie is soft and honey-scented like cornbread, but still chewy like a cookie, with a wonderfully creamy center. A late summer, early fall delight that has become a customer favorite in the neighborhood.

CARAMEL APPLE SNICKERDOODLE

For this one, I wanted to evoke some real fall nostalgia by combining the flavors of a caramel apple with one of my favorite childhood cookies, the snickerdoodle. This snickerdoodle has a bold note of cream of tartar–any snickerdoodle without this essential ingredient is just a sugar cookie with a dusting of cinnamon! The acidic buzz of COT pairs well with the tart, creamy spiced apple butter I made from fresh Cortland apples picked up in Connecticut. One of my favorite apples for canning, the Cortland has a beautiful texture and excellent balance of sweet and tart. To bring in the caramel element, I opted for a dollop of dulce de leche instead of a more traditional caramel. Made of sweetened condensed milk that has been cooked over low heat for many hours, dulce de leche has a more complex flavor and velvety texture, and also makes the edges of this cookie wonderfully chewy as little bits seep out during baking. To add an extra note of apple, I dehydrated the apple skins from making the apple butter and turned them into a fragrant, rosy pink powder that I added into the traditional cinnamon sugar coating. These cookies are a sweet-tart, flavor-packed joy to eat!

CONTAINS GLUTEN, EGGS&DAIRY.