Cookie

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guests at the Inn, who enjoy a good cookie.

This recipe originally accompanied Double-Decker Rhubarb Ice Cream Sandwiches.

Fudgies, says my friend Cindy Kane, "are the most wonderful food in the world." She must really think so, since she's sent me the recipe three times. It is pretty great, though, and not only that — it's also easy enough for children aged eight and up to make for themselves. And, says Cindy, "It makes more than you'd think." The only change I've made from her recipe is that I've substituted unsweetened chocolate for cocoa.

These easy refrigerator cookies are great to have on hand. Chill or freeze the dough, then just slice some off and bake when you want cookies.

"These cookies have been baked by my mother, by me, and now by my daughters at Christmastime," writes Suzanne Perry of Columbus, Ohio. "The recipe was given to my mother by a Swedish friend." Active time: 1 1/2 hr Start to finish: 2 1/2 hr

Try jazzing up the shortbread with chopped toasted nuts. We particularly like pecans, hazelnuts, and almonds. Use your favorite fine-quality butter for the best-tasting cookies.

"Many of my friends are chocolate lovers, and this recipe seems to do the trick every time," writes Ann Bolger of East Lansing, Michigan.

Sifting powdered sugar over the cooled cookies adds a festive touch. (It would also be an easy kitchen project for the kids.)

This recipe is an accompaniment for Makrut Lime Mousse With Honeydew Water.

"This delicious cookie was created by Anna Pieklo, a Polish immigrant who came to this country at the turn of the century," writes Diana Treese of St. Cloud, Florida. "My family is also Polish, and I love making these at Christmastime." Active time: 1 1/2 hr Start to finish: 2 1/2 hr

When I was a little girl, my Aunt Lisl always made butter cookies at Hanukkah time. We decorated them. The cookies were stored in her garage in airtight containers. Sometimes we got to take some of them home. Other times, we just nibbled on them at her house. One of the best things about cooking with relatives is that it's a great time to ask for family stories. While we baked, Aunt Lisl told wonderful tales of my father's boyhood in Germany.

This dough can also be formed into crescent shapes and coated with confectioners' sugar while still warm, as is done in many eastern European countries.