Cappuccino Creams - can you say “coffee addict?” These little espresso shortbread sandwiches filled with cinnamon buttercream have won the hearts of many customers. Perhaps they are the perfect breakfast cookie? Pecan Tessies - just like a tiny pecan pie, we’ve threatened to rename these tarts as “my (insert name of female relative here) makes these at (insert name of major holiday here)!” Hey, if they remind you of good times, we’re all for that! Toasted pecans, brown sugar, and lots of vanilla nestled in a flaky cream cheese crust. Our friend Stephanie likens these to a finer version of those gnarly little pecan pies you bought at the convenience store in your college days. Peanut Butter Creams - one of our most popular offerings, these crispy little peanut butter oatmeal cookies are filled with peanut butter cream and drizzled with bittersweet chocolate. They just might be our favorite cookies of the lot. Hazelnut Baci- our version of the Mexican Wedding cookie, sandwiched with chocolate ganache and rolled in crushed hazelnuts. These sort of explode into bits in your mouth. We recommend against eating these in an otherwise clean car. These cookies are relatively low in sugar, in case you happen to worry about that sort of thing... Pistachio Shortbread - made in the Scottish “sandy” style, these nutty little shortbread are delightfully crumbly without being dry. They are good keepers, and ship fairly well to out-of-state relatives. We often make cashew, lemon, or chocolate versions of our shortbread as well.     ANZAC Cookies - a chewy coconut oatmeal cookie that traces its origins to the Australia New Zealand Army Corps, these cookies are the “sleepers” of the lot. They don’t look as pretty or fancy as the others, but the chewy/crispy combo wins us over every time. Double Chocolate Chews - pounds of bittersweet chocolate and very little flour make their way into each batch. This is the dough we all hate working with, but the finished product makes it worth the royal pain-in-the-tush. We like to “haze” our new kitchen employees with this recipe.   Ginger Chocolate Chip - made in the classic Tollhouse style, with the added twist of candied ginger pieces. Be warned... these cookies are not for those who are “on the fence” about their love for ginger. Marionberry Linzer - cinnamon hazelnut cookies filled with Marionberry preserves, this is a twist on the classic Austrian dessert. Oh, and they are darned cute, too.   Almond Anise Biscotti - dense and chewy rather than dry, these benefit from the brightness of lemon, lime and orange zest. These have a loyal following among many regulars. Joyce says she can’t go to work without them. Not-So-Thin Mint Bars - a thin layer of dark and chewy chocolate brownie is covered by ultra-minty buttercream. Add to that a drizzling of bittersweet chocolate, and you have one delicious breath freshener.     Rugelach - the filling is seasonal (cranberry, raspberry, rhubarb, pear, etc.,) but the dough is classic. Flaky cream cheese goodness rules in the world of these tiny, crescent-shaped cookies. Check with us to see what’s in season!