Cookies for every occasion
The Espresso Biscotti in picture 2 below not only uses coffee in the recipe but it goes really well with an espresso. We double bake them to get them really dry and hard, and of course, the best way to have them is to dip them in the coffee to get them to the perfect state!
The chocolate chips and oatmeal cookies were both done using the creaming method. As you know, the creaming method mixes your fats and sugar first in a "creamy mix" before adding the other ingredients. With these traditional American cookies you really don't want them to go all the way in the oven, they bake for 10-12 minutes and they finish out of the oven. If you bake them all the way they will become hard and dry and not chewy like expected from them.
It may seem mysterious, how did we get the Icebox cookie like that (checkered cookies on picture 3)? It is not difficult at all...
After making the vanilla cookie and chocolate cookie doughs we shape them in rectangles in similar length. Cut them into sticks alternating the light and dark patterns (3 sticks and then turn them upside down). When the sticks from a 3x3 pattern you cut them vertically to get the individual cookies.