Cookies come in a 6-pack polka dot carrying case, with 3 cookies of each flavor.

THE QUEEN OF FALL

Customers new and old tend to agree that this bud is emblematic of my cookie making ethos: maximalist, chaotic, weird but it works really well. Made with my own unhulled toasted tahini, a blend of Brooklyn Granary&Mill organic AP flour&spelt flour, Raaka 71% organic unroasted chocolate, Ronnybrook Farms dairy, Rexcroft Farms free range eggs&squash, and of course, a from-scratch pumpkin pie filling! As I don’t generally enjoy pie, this is my way of evoking Thanksgiving dessert without having to make a finicky pie crust. You better believe I roasted, peeled and puréed those Rexcroft honeynut squashes fresh from the FM, like a queen should.

DULCE DE LECHE SNICKERDOODLE

The snickerdoodle is a very nostalgic cookie for me–one that evokes memories of baking with my mom and grandma. This version has a bold note of cream of tartar–any snickerdoodle sans COT is just a sugar cookie with a dusting of cinnamon! To take it to a more decadent level, I’ve stuffed this doodle with a thick, homemade dulce de lechce. 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 than caramel, and also makes the edges of this cookie wonderfully chewy as little bits seep out during baking. To add an extra warm caramel note, I included a hint of cloves as well as some caramel sugar dust in the sparkling coating. These cookies are a sweet-tart, flavor-packed joy to eat!

CONTAINS EGGS, GLUTEN, AND DAIRY.