// cookies

Anyone who is a true blue Indian ( and by that I mean who was brought up in India ) will surely be able to relate to Goodday Biscuits.  In India, we know cookies by the name of Biscuits and the Good day brand   were one of the yummiest there is. My dad and me used to compete to get our hands on the biscuits. He especially loved Butter biscuits with cashew biscuits coming close second.

Meanwhile, lets come back to this Mango Waffle recipe. This was the latest waffle I tried thanks to the cartload of mangoes ( about which I mentioned here) waiting to be used. The best part of these waffles was – of course- the mangoes. Chunks of mangoes peeked through the waffles. See that little mango peeping out below?

Persimmons come in two varieties - Fuyu and Hachiya - with very different properties. Fuyu persimmons are short and squat, looking a little like tomatoes; they are meant to be peeled, sliced, and eaten like apples. Hachiya (those pictured are unripe Hachiya) are larger than the Fuyu and somewhat acorn shaped. They need to ripen completely. Unripe hachiyas are extremely astringent and will make your mouth pucker if you try to eat them. When the Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that's when they can be opened, and the sweet pulp spooned out and eaten. One makes baked goods like these persimmon cookies with the pulp from Hachiya persimmons.

Have you ever gotten a tummy ache from eating too many cookies? I did with these pumpkin cookies from our guest author Garrett McCord of Vanilla Garlic. Too good. ~Elise "What the heck?” cried out my roommate looking at the...

No cookie says Christmas more than a gingerbread man cookie. It's been thirty years since I last made gingerbread men, and it took all weekend to get this recipe right. After starting with a truly terrible recipe from a 1974...

I love butter pecan cookies; I love the way they melt in your mouth; I love the taste of pecans, and of course the taste of butter. This recipe is adapted from a recipe in Everyday Food magazine. Note to...