Peach Pie Cookies #thecreativecookieexchange

One of the best things about Summer is definitely the fresh fruit, especially peaches! I love, love, love me some peaches. Peach Cobbler is my absolute favorite dessert (although at certain times of the month, it might be a tie with Chocolate Chip Cookies).

The theme for this month's Creative Cookie Exchange is "Celebrating the End of Summer" and while I'm all about doing a happy dance to celebrate the end of hot Summer days, I am always sad to say goodbye to my beloved peach so of course I just had to pay homage to my favorite fruit.

Peach Pie "Cookies" is just my creative way of saying "peach pie that you can shove in your mouth without looking like an insane person" because that is absolutely what you'll want to do when you bite into one of these babies. I literally almost swooned when I took my first bite. I felt my knees start to buckle and everything, and you know when that happens, you're onto something good.

If heaven were a flavor, this would be it. Who's with me?

Peach Pie Cookies
Makes 12 large cookies or 14-15 small muffin size cookies

Note: For this recipe I used my Whoopie Pie pan but standard size muffin/cupcake pans will work also, you'll just get more cookies


Ingredients:
1 9" pie crust (use premade or your favorite homemade recipe)
2 large yellow peaches, peeled and diced (approx. 1/4" in size)
2 tablespoons granulated sugar
2 tablespoons golden or light brown sugar
1 tsp cinnamon
1/8 tsp ground nutmeg
1 tablespoon cornstarch
zest of one small lemon
2 tablespoons lemon juice
Approx 1/4 cup water

Streusel Ingredients:
1/2 cup all purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 tsp salt
1/3 cup old fashioned rolled oats
5 tablespoons cold unsalted butter, cubed

Directions:

Spray your whoopie pie pan (or cupcake/muffin pan if using) generously with non-stick cooking spray.

Make the streusel by combining all of the dry ingredients in a large bowl and cutting in the butter with 2 knives or a pastry cutter. Set aside.

Place the diced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch and lemon zest in a small saucepan and toss with a rubber spatula to coat. Add the lemon juice and water and stir. Cook over low heat, stirring often, until the peaches start to become tender (approx. 5 minutes). Note: If the mixture becomes too dry/thickened while you're cooking it, add a little more water.

Remove from heat, place filling in a bowl and allow to cool to room temp.

Cut the pie dough into 12 circles (if using a whoopie pie pan) using a cookie cutter or approx. 14-15 if using standard muffin/cupcake pans. The dough should fit into the bottom of each well without any gaps. Tip: You don't want the pie dough to be too thin because it is the "base" of your cookie. I cheated and used a premade dough and just unrolled it without rolling it out any further. Keep this in mind if using homemade pie dough.

Place the cut circles of dough into the bottom of each greased well. Evenly divide the cooled pie filling into each well and top with the streusel. Then spray the tops with canola oil spray.

Bake at 350 for approx. 20 minutes or until the streusel is set and browned. Tip: You want to make sure the crust is nice and crispy so the cookies are easy to remove and the bottom is a sturdy base for the filling.

Remove from oven and place the pan(s) on a wire cooling rack to cool completely. Gently run a thin/sharp knife around the edges to loosen the pies and remove to a cooling rack.

Enjoy!

These cookies are best enjoyed the day they are made.

Summer is almost over, and we have cookies to remember it by! Hint: a lot of these cookies could be made and frozen, to pull out a slice of summer in February! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Apple Shortbread Cookies with Apple Cider Mascarpone Frosting by A Shaggy Dough Story
• Apricot Pochettes by Karen's Kitchen Stories
• Blackberry and Cream Monte Carlos by All That's Left Are The Crumbs
• Black Forest Cookies by Spiceroots
• Blueberry Cookies by The Spiced Life
• Kiwi Thumbprints by Flours and Frostings
• Lemon Basil Cookies with Mint by Hezzi-D's Books and Cooks
• Lemon Meltaways by Oven Delights
• Lemon Sour Cream Cookies by Magnolia Days
• Orange Creamsicle Cookies by 2 Cookin Mamas
• Peach Pie Cookies by Live. Bake. Love.
• Pecan Sandies by Food Lust People Love
• S'mores Blondies by A Baker's House
• Strawberry & Cream Cookies by Baking in Pyjamas

Mexican Gorditas (Griddle Cookies)

             

 

 

Most of us have those cherished childhood memories of our moms making us a special treat. One of my favorite memories as a kid was my mom making these Gorditas (Mexican Griddle Cookies). Seeing her make these cookies usually meant we were in for a treat of Gorditas with Mexican hot chocolate... yummy! I can still picture myself as a young girl patiently waiting until they were done... 

 

  I have to admit, I still consider myself that same lucky girl. My mom is in her late sixties and still makes special treats for her family. I was having a lucky day this past weekend, when both my dad and I asked her to make Gorditas within the same week. I guess great minds think alike! 

 

This time I made of point of having my mom measure the ingredients as she prepared the dough so I could document it for the blog. One thing about my mom, she doesn't use a single measuring cup or spoon. Trying to get any recipe from her through the years has been a bit challenging. Well this time, you guys are in for treat!  These cookies are tasty and delicious. They have a buttery flavor with a hint of cinnamon.  They are excellent with a cup of coffee or cup of hot chocolate.  They are great for breakfast (which I had this morning) or an afternoon snack.

 

This is one of my most cherished family recipes and I hope you give it a try.

 

 

Happy Cooking Everyone

Mexican Gorditas (Griddle Cookies)
Makes 18-20

Ingredients:
4 cups all purpose flour
2 cups salted butter, softened
1/2 teaspoon salt
1/2 tablespoon ground cinnamon
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 1/2 tablespoons baking soda
1/4 cup evaporated milk
3 large eggs, room temp

1. Place all ingredients together in a large bowl

2. Knead with your hands until combined

 

 

3. The dough will have a shiny look.  Allow the dough to rest 30-60 minutes. This is an important step to allow the flavors to combine.

5. Once dough has rested, divide into18-20 balls (about 2 inches wide)

6. Between two pieces of wax paper, roll the balls into 5 inch circles. Use a Mexican tortilla press if you have one. They work amazing.

7. Cook cookies on a heated griddle about 3-4 minutes on each side. The cookies should appear toasted.

8. Cool on at kitchen towel for about 5 minutes and enjoy! The cookies will get a bit harder the next day, but it makes them even better for coffee.

Enjoy.

Pepper Jack and Green Chile Cornbread Madeleines for #thecreativecookieexchange

Have you ever had a savory madeleine? If not, you're in for a treat with my Pepper Jack Cheese and Green Chile Cornbread Madeleines!

The theme for this month's Creative Cookie Exchange was cheese. As most of you know, I can't eat dairy (wah!) except for small amounts of butter or milk/cream in some baked goods, so to be honest, I was unable to eat my own creation. Everyone who tried them, enjoyed them so I am trusting their judgement on this one. I don't think they would steer me wrong!

These madeleines are not the kind you would have for dessert with a cup of tea (although you could if you wanted!). Think of them as the perfect side dish to a bowl of your favorite chili or tomato soup. 

So, c'mon.  Be wild and take a walk on the savory side! You just might find you enjoy it there...

Green Chile and Pepper Jack Cheese Cornbread Madeleines
Makes 24

Ingredients:
1/4 c diced yellow onion
1 cup yellow cornmeal
1 cup all purpose flour
1/2 teaspoon salt
1 tsp baking powder
1 large egg
1 1/4 cup buttermilk
4 tablespoons honey
5 tablespoons butter melted and cooled
1/2 cup diced green chiles
1/2 cup grated pepper jack cheese

Directions:

Preheat oven to 350 f

Spray a madeleine pan with nonstick spray and set aside.

Heat 2 tsp of olive oil in a small skillet and cook the onions over low heat until softened. Drain and set aside to cool.

Whisk together the dry ingredients in a large bowl.

In a separate bowl, whisk together the egg, milk, honey and melted-cooled butter.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese and green chiles.

Spoon enough batter to just fill each madeleine cavity. Bake approx. 10 minutes or until the madeleines spring back when pressed and they are lightly browned.

Remove from oven and cool in pan for about one minute, then remove from pan. Repeat process until all batter is used (be sure to cool the madeleine pan before baking the next batch).


Serve warm or room temp with butter.

As with all Madeleines, these are best enjoyed the day they are baked.

Cheese makes everything better--even cookies! Sweet or savory, you can find them here! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Banana Chocolate Chip Bars by What Smells So Good?
• Black Bottom Mini Cream Cheese Brownie Cups by Karen's Kitchen Stories
• Cheddar Chive Shortbread by Food Lust People Love
• Chocolate Chip Cream Cheese Cookies by Magnolia Days
• Cream Cheese Kolachky by Oven Delights
• Geese Feet (Farmer's Cheese Cookies) by A Shaggy Dough Story
• Italian Ricotta Cookies by All That's Left Are The Crumbs
• Lemon Ricotta Cookies by A Baker's House
• Pepper Jack and Green Chile Cornbread Madeleines by Live. Bake. Love
• Spiced Parmigiano Scones by Spice Roots
• Tiramisu Sandwich Cookies by Hezzi-D's Books and Cooks

Raspberry & Meyer Lemon Madeleines for #theleftoversclub

What are Meyer Lemons still doing in the grocery stores? I'm not sure, but when I saw them in the produce section while I was grocery shopping the other day, I snatched some right up!

 

As you probably already know by this post and this one and this one, Meyer Lemons are one of my all-time favorite citrus fruits to bake with. I actually prefer them over regular lemons.

 

 

Finding these Meyer Lemons in the store was perfect timing for me because the theme of this month's Leftover Club exchange is citrus! The zest and juice of any citrus fruit adds so much flavor to your food whether you are cooking or baking.

 

I decided to use the Meyer Lemons in one of my all-time favorite cookies, French madeleines. French pastries hold a very special place in my heart. What's not to love about a good French pastry? I could eat flaky croissants, kouign amann and macarons every day! 

I hope my partner Kathia from Basic n Delicious enjoys them!


If you'd like to exchange yummy baked goods with fellow food bloggers from around the country and receive a special package in the mail each month, sign up over at Alwayz Bakin'! We'd love to have you in the group!

 

Raspberry & Meyer Lemon Madeleines
Makes 2 1/2 dozen madeleines

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
2/3 cup granulated sugar
zest from one meyer lemon
3 large eggs, room temp
1/4 cup milk
juice of one meyer lemon
13 tablespoons unsalted butter, melted and cooled to room temp
fresh raspberries
powdered sugar for dusting (optional)

Directions:

Butter and flour a madeleine pan. Set aside.

Combine flour and baking powder in a small bowl. Set aside.

In another small bowl whisk together the lemon juice, milk and cooled butter. Set aside.

Place the sugar in a small bowl with the lemon zest and crush the zest with the sugar using your finger tips. This process will release the oils from the lemon zest into the sugar and create a lemon scented sugar. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using your electric hand mixer), beat the eggs and lemon scented sugar together at medium speed until pale (approx.   min).

Add 1/3 of the flour mixture and mix at low speed just until combined. Add half of the butter/milk mixture and mix just until combined. Repeat this process ending with the flour mixture making sure to scrape down the bottom and sides of the mixing bowl as needed.

Scoop about 1 heaping tablespoon of dough into each cup of the madeleine pan and press a raspberry into the center of each mound of dough.

Bake at 375f for approx. 10 minutes or until lightly golden brown at the edges.

Cool in the pan for 1 minute then gently remove to a wire cooling rack. Dust with powdered sugar if desired.

Madeleines are best eaten the day they are baked.

An InLinkz Link-up

Dark Chocolate, Sea Salt Caramel Peanut Butter Cookies for #theleftoversclub

If you like dark chocolate, ooey gooey caramel, peanut butter and a sprinkling of sea salt (and honestly who doesn't?) then you will love these cookies!

 

 

The theme for this month's Leftovers Club exchange was salt. My intentions were to come up with a unique recipe using salt, but time got the best of me, as it often does, and I defaulted to everyone's favorite salted ingredient...salted caramel. I guess you can never go wrong with salted caramel right?

Well, I took this step even farther. Instead of making my own salted caramel (which I highly recommend), I cheated and used Rolo candies cut in half with a sprinkling of sea salt. Voila! Instant "cheaters" salted caramel!

 

For this recipe, I used my Whoopie Pie pan which I received as a gift a few years ago! I really like baking cookies in this pan. They turn out large and thick without spreading out too much and each one is the same size!

 

 

 

 

This month I was paired with Alli from Tornadough Alli! Don't you just love her blog name? Alli is one of 3 new members to The Leftovers Club and I for one know we're really excited to have her in our group!

 

 Alli sent me these delicious Sweet & Salty Ruffle Treats. They were so good!! Thanks Alli!

 

 

 

With this being Alli's first swap with the group, I knew I had to make a good impression. Not only did I send my package out to her early (normally I'm very last minute), but I also included these artisan salts handmade in Vista, CA where I live! I know Alli will come up with a creative use for them!

 

 

 

If you're interested in swapping delicious treats each month with a fun group of fellow bloggers, sign up to join over at Alwayz Bakin! You'll really enjoy it!!

 

Now onto the recipe...

 

 

 

Dark Chocolate, Seat Salt Caramel Peanut Butter Cookies

Makes 16 large cookies

 

Ingredients:

1 1/4 cup all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup brown sugar (I used golden)

1 large egg, room temperature

1 tablespoon vanilla extract

1 cup crunchy peanut butter

1/2 cup extra dark chocolate chips (I used Guittard)

20 rolo candies cut in half or thirds

Sea Salt & Extra dark chocolate chips for sprinkling on top

 

Directions:

 

Preheat oven to 350f



Place the flour, baking soda and salt in a small bowl and whisk to combine. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugars together at medium speed until light and fluffy (approx. 3 minutes) scraping down the bowl with a rubber spatula as needed.

Add the egg, vanilla and peanut butter and mix at med-low speed until combined. Scrape down the bowl with a rubber spatula.

Add the dry ingredients and mix on low speed until combined. Fold in the dark chocolate chips.

Scoop about a tablespoon and a half of dough into each cup of your whoopee pie pan then smooth the dough out to the edges. The cup should be about 3/4 full but not all the way to the top.

Place a few cut up pieces of Rolos on top of each cookie. I like to alternate them with the cut side face up and face down. Then sprinkle a few dark chocolate chips on top. Sprinkle a little sea salt on top of each cookie making sure you put some on top of the caramel.

Bake at 350f for approx. 10 minutes. The edges should look set but the middles may still be soft. Do not over bake.

Remove the pan from the oven and place on a wire cooling rack to cool. Allow cookies to cool and set in pan for about 15 minutes then carefully remove by running a knife carefully around the edges and then lifting them out of the pan. Place on a wire cooling rack after removing.

Enjoy!

Store leftovers tightly covered at room temp for up to 2 days.

An InLinkz Link-up

Peach and Pistachio Frangipane Hamantashcen #creativecookieexchange

Spring is here, the sun is shining (well at least here in Southern California it is) and the flowers are in bloom! What could be better? Umm....cookies of course! 

 

 

The theme for this month's Creative Cookie Exchange was Traditional Spring Cookies from Around the World. Originally I wanted to post a recipe for Chinese Spring Festival (also known as Chinese New Year or Lunar New Year) Moon Cookies. It is traditional to eat Moon Cakes during this time of year, but I wanted to make them in cookie form using these beautiful moon cake molds. 

I travel to China quite a bit for work, so the Chinese Moon Cookie was a cookie I could relate to. Unfortunately, I ran into a glitch finding the ingredients I needed, so that's a recipe I'll have to save for another day. In the mean time, I still have these cool moon cake/cookie molds which I love...

 

So operation "Plan B" was Hamantaschen, a Jewish cookie traditionally eaten during Purim. I have never had Hamantaschen before, but I've always been intrigued by the traditional triangular shape and the wide variety of flavors. I decided to take this traditional Jewish cookie and give it a twist with Pistachio Frangipane and Peaches! Normally frangipane is made with almonds, but I wanted to use pistachios for a more unique flavor and also for the beautiful color it would give to the cookies. I added cardamom to the cookie dough to compliment the peach and pistachio flavors. The result was delicious twist on a traditional Spring Cookie!

Peach and Pistachio Frangipane Hamantaschen
Makes approx. 20 Cookies

Note: You will have leftover frangipane from this recipe. It makes a great croissant filling, just spread into an already baked croissant and bake until crispy/heated through


Cookie Ingredients:
1 cup unsalted butter, softened
4 oz cream cheese, softened
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon salt
2 1/2 cups all purpose flour
Powdered sugar for dusting your work surface

Pistachio Frangipane Ingredients:
1/2 cup raw shelled pistachios
1/4 cup granulated sugar
2 teaspoons orange peel
1/8 teaspoon baking powder
3 tablespoons unsalted butter, softened
1 large egg


Other:
1/2 cup peach jam or preserves (I used Sara Beth's)
Sugar in the raw for sprinkling
Egg wash (1 egg beating with a little water)



Instructions:

Make the filling

Place the pistachios, sugar, orange zest and baking powder in a food processor and process until the nuts are finely chopped.

Add the butter and egg and process until you have a fairly smooth paste.

Make the dough

Place the butter and cream cheese in the bowl of your stand mixer fitted with the paddle attachment. Beat on med-low speed until creamy. Scrape the bowl down with a rubber spatula.

Mix in the egg yolk on low speed, then mix in the vanilla extract, cardamom and salt. Mix just until combined.

Add the flour and pulse a few times to incorporate some of the flour, then mix on low until a dough if formed. Divide the dough into 2 disks, wrap in plastic wrap and refrigerate for 2 hours.

Assemble the cookies

Working with one disk of dough at a time, place the disk on a flat surface generously dusted with powdered sugar. Sprinkle powdered sugar on top of the disk, then roll into the dough to 1/4" thickness. Cut into shapes using a 3" cookie cutter. Place the disks of dough onto a parchment lined baking sheet.

Place approx. 1/2 tsp of frangipane in the center of each disk, then place 1/2 tsp of peach jam on top.

Using your fingertip, wet the edges of the dough with water. Fold one side of the dough (either the left or right) partially over the filling, then fold the other side over at an angle to create a triangular shape. Last, fold the top part over.

Cupcake Project has a great visual tutorial on the folding process. Check it out here

Brush the cookies lightly with egg wash then sprinkle with raw sugar.

Bake at 400f for approx. 10-15 minutes or until lightly browned.

Remove from oven and allow the cookies to cool on the baking sheet for a few minutes then transfer to a wire cooling rack.

We all associate cookies with “The” holidays in December, but spring holidays are a great time for cookies also! Whether you are celebrating Easter, Passover, or something else, we’ve found some great traditional cookies from around the world for you!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Chocolate Candy Coconut Cookies from Magnolia Day
• Easter Biscuits from Baking in Pyjamas
• Easter Egg Cookies from Karen's Kitchen Stories
• Egyptian Date Crescents from Food Lust People Love
• Hamantaschen from A Shaggy Dough Story
• Lemon Hamantaschen from Spiceroots
• Lemon Meltaway Cookies from A Baker's House
• Ma'amoul – Stuffed Date Cookies from All That's Left Are The Crumbs
• Malt M&M's Easter Cookies from Hezzi-D's Books and Cooks
• Maltese Figolli Cookies from Upstate Rambling
• Peach and Pistachio Frangiapane Hamantaschen from Live Bake Love
• Persian Nan e Nokhodchi or Chickpea Cookies from Flours and Frostings
• Taralli Dolci di Pasqua – Southern Italian Easter Cookies from The Spiced Life
• Zesty Citrus Bar Cookies from 2 Cookin' Mamas

Passion Fruit Curd Shortbread Cookies #creativecookieexchange

I am in love with sandy beaches, tropical drinks, warm island breezes and this Passion Fruit Curd! How about you?

I originally shared the recipe as a filling for a Vanilla Cake, but for this month's Creative Cookie Exchange, the theme was "Tropical Cookie Take Me Away" and this amazing Passion Fruit Curd immediately came to mind.

Passion Fruit Curd paired with shortbread cookies is sweet, tropical perfection.

Passion Fruit Curd Shortbread Cookies
Makes approx. 20 cookies
** The curd recipe makes approx. 2 cups of curd. You will have leftover curd which should be stored in the fridge.

Curd Ingredients:
6 egg yolks
1 cup granulated sugar
1/2 cup passion fruit puree
4 tablespoons room temp butter, cubed
pinch of salt

Cookie Ingredients:
1/2 cup unsalted butter, softened
1/4 cup powdered sugar (or granulated sugar)
1 egg yolk
1/2 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1 1/14 cups all purpose flour

Curd Directions:
Combine the egg yolks, sugar and passion fruit puree in a saucepan. Cook over med-low heat whisking constantly until thickened enough to coat the back of a spoon (this takes approx. 5-10 minutes). Remove from heat add a pinch of salt and gradually whisk in the butter until completely melted. Strain through a fine mesh strainer into a glass bowl or jar. Cool completely then refrigerate.

Cookie Directions:

Preheat oven to 350f and line 2 baking sheets with parchment paper.

Whisk the flour and salt together in a small bowl and set aside.

Place the butter and sugar in the bowl of your electric stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy (approx. 3 minutes) scraping down the bowl with a rubber spatula as needed.

Add the egg yolk, lemon zest and lemon juice and mix just until combined.

Add the flour and salt mixture and mix on low speed just until big clumps start to form. Using your hand, form the mixture into a ball.

Shape into 1" balls and place onto prepared cookie sheets. Using your thumb, create a well in the center of each cookie large enough to hold about a tablespoon of curd.

Bake approx. 15-18 minutes or until just lightly browned on the bottom. Remove from oven and fill each well with curd. Return to the oven for 1-2 minutes to allow the curd to set.

Remove from oven and place cookies on a wire cooling rack to cool completely. Sprinkle with powdered sugar.

Serve the same day.

To make ahead, bake the cookies but do not fill with curd. Fill each cookie with curd and sprinkle with powdered sugar just before serving.

Enjoy!!

It’s that time of year again, the time when many of us want to daydream about being somewhere else. A tropical treat is just the ticket! The Creative Cookie Exchange is going all tropical this February, and that could mean anything from fruit to spices to cut-out cookies. We’ve got you covered!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Chocolate Dipped Macadamia Nut Shortbread by A Baker's House
• Coconut Mango Butter Cookies by Oven Delights
• Frosted Pineapple Shortbread Cookies by Magnolia Days
• Guava Lavas by Flours & Frostings
• Hawaiian Raincoast Crisps by All That's Left Are The Crumbs
• Key Lime White Chocolate Chunk Cookies by 2 Cookin' Mamas
• Lime Coconut Bars with Macadamia Nuts and White Chocolate Chunks by The Spiced Life
• Macadamia Nut and White Chocolate Chunk Cookies by Karen's Kitchen Stories
• Mojito Cookies by Upstate Ramblings
• Passion Fruit Curd Shortbread Cookies by Live. Bake. Love.
• Pineapple Coconut Drops by A Shaggy Dough Story
• Pineapple Macadamia Nut Shortbread Cookies by Food Lust People Love