Cookie

Matcha Cookies
Storage:
Refrigerate the dough until use. If you are not planning to consume the dough within 4-5 days then freeze.

Steps:
1. Preheat the oven to 350

2. Cover baking sheet with parchment

3. Make a few small cookies at a time, they will spread and become crispy and chewy

4. Sprinkle with black sesame seeds.
5. Bake for 10 minutes

6.  Allow the cookies to cool a little before removing from parchment



Just Right Ginger Cookies

Storage:
Refrigerate the dough until use. If you are not planning to consume the dough within 4-5 days then freeze.

What you need:
1. Something to bake on: a baking sheet
2. Ginger Cookie Dough.


Steps:
1. Preheat the oven to 350.
2. Grease the baking sheet.
3. Place cookies 2 inch apart.
4. Bake for 10-12 minutes.

Chocolate Crinkle Cookies

Storage:
Refrigerate the dough until use. If you are not planning to consume the dough within 4-5 days then freeze.

What you need:
1. Something to bake on: a baking sheet
2. Chocolate Crinkle Cookie Dough.

Steps:
1. Preheat the oven to 375
2. Shape cookies into 1 inch balls. Optional: roll in powdered sugar
3. Arrange on cookie sheet and give them a pat on the head
4. Bake for 8-10 min

Everything Cookies
Storage:
Refrigerate the dough until use. If you are not planning to consume the dough within 4-5 days then freeze.

What you need:
1. Something to bake on: a baking sheet.
2. Everything Cookie Dough.

Steps:
1. Preheat the oven to 375.
2. Use the included parchment paper.
3. Place cookies 3 inch apart.
4. Bake for 18 minutes until edges are browned and center still light.
 
Rose Pistachio Shortbread Cookies
Storage:
Refrigerate the dough until use. If you are not planning to consume the dough within 4-5 days then freeze.

What you need:
1. Something to bake on: a baking sheet.
2. Rose Pistachio Shortbread Cookie dough roll
3. {Optional but recommended} Powdered Sugar

Steps:
1. Preheat the oven to 325
2. Unwrap the dough roll and place on a flat surface.
3. Use a knife or a dough chopper to cut the log into 1/2 inches circles
4. Bake for 15-16 minutes or until golden on the edges
5. Cover with powdered sugar and let them cool.

Tahini Cookies
Storage:
Refrigerate the dough until use. If you are not planning to consume the dough within 4-5 days then freeze.

What you need:
1. Something to bake on: a baking sheet.
2. Tahini Cookie Dough.

Steps:
1. Preheat the oven to 350.
2. Let dough rest at room temperature and shape in small balls.
3. Place cookies 2 inch apart.
4. Bake for 13 minutes and enjoy!

Ingredients:
Flour, Butter, Sugar, Salt, Eggs, Honey, Molasses, Tahini, Baking Powder, Chocolate


Pistachio Biscotti
Storage:
Refrigerate the dough until use. If you are not planning to consume the dough within 4-5 days then freeze.

What you need:
1. Something to bake on: a baking sheet.
2. Pistachio Biscotti Dough.
3. A knife.

Steps:
1. Preheat the oven to 350.
2. Let the dough rest a room temperature.
3. Remove the dough from the container and shape it like a long 2" thick log.
4. Carefully place the log on a piece of parchment paper or directly on an oiled sheet.
5. Bake for 25-30 minutes or until brown.
6. Remove from the oven and cut 1/2" vertical slices, the biscotti!
7. Place the biscotti in the oven again and bake for another 10 minutes or until crispy and dry.
8. Enjoy!

Ingredients:
Flour, Butter, Sugar, Salt, Eggs, Lemon, Almond Extract, Vanilla Extract, Lemon Extract, Baking Powder, Pistachios