I would go with things that start looking at techniques or at "why things happen."

Books I'd recommend:
I'm Just Here for the Food by Alton Brown

Cooking School published by America's Test Kitchen

And of course Jacques Pepin's Essential Techniques. The ebook is particularly nice.

One thing I liked a lot at that age was vintage cookbooks. The pictures in something like The Cooky Book were downright magical.

From Isa Chandra's cookie cookbook, recipe also found here.


For the topping:

1/3 cup sugar

1 teaspoon ground cinnamon


For the cookies:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons almond milk (Or your preferred non-dairy milk)

1 teaspoon vanilla extract

1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)

1 2/3 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cayenne


Directions:

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.


Comments:

I couldn't find chocolate extract, so I used extra vanilla, they were still very chocolaty. I baked them for 10 min, they do spread a lot (mine all ran into each other). The end result was crispy on the outside and fudgey in the middle, with the heat from the cayenne coming in at the end. They were really good! My only suggestion is: depending on how you feel about cayenne, you might want to cut it in half.

An alarm clock to get her used to waking up at 2am? ;-)
I'm not a professional baker, but did work as one for several months 20 years ago. Enough to let me know that although I enjoyed baking, I didn't enjoy doing it as a profession. So these suggestions are from a home baker, not a pro.
I would suggest a cookbook or subscription to Cook's Illustrated or America's Test Kitchen.
I bought The New Best Recipe Cookbook ten years ago for myself and have gifted a copy to several friends since. It goes through not only a recipe, but what changing different ingredients will do to the final product. The chocolate chip cookie recipe was quite informative with illustrations showing not only what different sugars would do, but different fats, flours, and the effect of chilling the dough had on the final product.
There is also Baking Illustrated which is just about baking. It's probably going to be hard to find, but if you stumble across it, it's worth it. Some folks complain that it's just the baking chapters from the best recipe cookbook with a few extra recipes, but if your kid is really focused on baking, this may be a better fit for now and then the best recipe cookbook later when she feels like branching out into thing to go with the baked goods.
I do not own the Cooks Illustrated Baking Book but I have several of their other cookbooks and friends who have this one think highly of it. It's been described as a combination recipe book and class in baking. Like the New Best Recipe Cookbook, it includes not just recipes, but paragraphs about what is going on in the recipe and what changes to the recipe will do.
You may also want to look at getting a large vermin resistant container to store flour. I use a Vittles Vault pet food container to store my flour. It allows me to buy 25 lbs of flour for $8 instead of 5 lbs for $4 and not run out in the middle of a baking session.

So ginger lemon radler cookies are getting made tomorrow for Saturday's game.


They come from this book which also gives you beer and Girl Scout cookie pairings

I typically use Earth Balance original spread to replace butter in recipes; for eggs, it depends. You can use oil, flax seed, Ener-G egg replacer, soy yogurt, etc. I really like the Vegan Cookies Invade Your Cookie Jar cookbook for making cookies. The recipes are great, and it goes into all of the different substitutes for non-vegan ingredients!

Anything written by Isa Chandra Moskowitz is fantastic, the Veganomicon and Vegan with a Vengeance are already mentioned. Here are her two dessert books as well.

• Vegan Cupcakes Take over the world
  
  
• Vegan Cookies invade your cookie jar
  
  Also, you can buy egg replacer, which is often just tapioca flour, for using in any waffle, pancake, french toast or baked recipe.
  
  Soy Milk can be used in place of cow milk almost 100% of the time, only if whipping the milk does it not work.
  
  Margarine sticks can be used in place of butter in every recipe I've ever seen, I don't want to say its infallible, but the dishes have at least turned out fine, if not identical.
  
  One of my favorite meals, and my own recipe:
  
  
• Preheat oven to 400 degrees
  
• take a block of very firm tofu, cut it lengthwise, then cut the lengths into 1/8" slices. Brush with your favorite cooking sauce. I'm a fan of Hoison, but sweet chili, plum sauce, ponzu or even just soy sauce can do.
  
• Bake for 5 minutes, then pull it out, flip the slices, brush the othersides with sauce
  
• repeat flipping and brushing with sauce if needed until both sides get 2 rounds
  
• Broil for 5 minutes to crisp everything up, though not really necessary.
  
• Serve with mashed potatoes and steamed greens

You would enjoy Nicey & Wifey's Nice Cup Of Tea And A Sit Down which has entire chapters on the etiquette of dunking.

They also have a website.

I would suggest reading more about the science of baking - this book is helpful and I got it out of my library.

So you can read about the science behind baking in there. But I've found that the best way I've learned is by following recipes from cookbooks/reputable websites and then slowly learning to tweak those recipes to my liking, and then completely creating my own recipes. Don't just jump in and start throwing random things into a bowl, because while you may get lucky once or twice, you don't want to get burnt out on failing.

I'm a big cake/cupcakes/pie/cookies type of gal - so if that's the sort of baking you're interested in, I would look at these cookbooks:

• Vegan Pie in the Sky
  
• Miette
  
• Martha Stewart's Cupcakes
  
  
  PS: Bread is tricky. I have barely gotten into the "follow the recipe" stage. So if you're asking about bread, don't follow the above advice. Because I know shit about bread. From what I can tell, the science is imperative and...I know none of it.
  
  Good luck! Keep us updated!

Can I suggest she purchases this book? It's an excellent reference for biscuit lovers.

https://www.amazon.co.uk/Nice-Cup-Tea-Sit-Down/dp/0751537659

Also from Hannie P. Scott (UK links):

• 30 Easy Halloween Treats and Recipes
  
• 25 Easy Thanksgiving Dessert Recipes

I thought the name looked familiar.
Apparently she writes a LOT of cookbooks, and a LOT of her cookbooks get posted on this subreddit.

I noticed she had several others up for free right now as well, so I gathered them up for you guys:

50 Vegetarian Salad Recipes
34 Cut out cookie recipes
50 Kale recipes
50 Cheap Healthy Meals
34 Gourmet Food Recipes For Weeknights
33 Amazing Recipes For Homemade Brownies
51 Christmas Drop Cookie Recipes
Summer Desserts Value Pack II

I'm a big fan of the recipe from Vegan Cookies Invade Your Cookie Jar. They taste like classic Tollhouse cookies - definitely a good recipe to do the "surprise, it's vegan!" thing with.

Here's a link to the recipe.

Get yourself a good cookbook with lots of variety. It will last you ages.

I suggest this to start

You need to check out Cookie Dough Lover's Cookbook by Lindsay Landis. All eggless cookie dough recipes. The chocolate chip cookie dough truffles straight out of the freezer are mind blowing.

https://www.google.com/url?sa=t&source=web&rct=j&ei=iM9CVO6tFpPF8QHX64GwCg&url=http://www.amazon.com/gp/aw/d/B00OGTM32O%3Fpc_redir%3D141341968%26robot_redir%3D1&ved=0CD8QFjAK&usg=AFQjCNGBUux-9AEAlrT22bAYBRX2Ifjs2w&sig2=A-7MaFma48aBQD3e4BjM1Q. US Amazon -30 Easy Halloween Treats and Recipes

You need this book then, it's a celebration of British biscuits....

https://www.amazon.co.uk/Nice-Cup-Tea-Sit-Down/dp/0751537659#productDescription_secondary_view_div_1535835585121

Here are some vegan baking tips from Isa Chandra Moskowitz of the Post Pink Kitchen: Vegan baking 101 from PPK.

Another good vegan baking primer from the Kitchn.

I'd say Isa and her co-author Terry Hope Romero are the authorities on vegan baking. Check out their baking cookbooks on cupcakes, cookies, and pies.

For a 1-volume comprehensive vegan baking cookbook and traditional recipes, check out Colleen Patrick Goudreau's Joy of Vegan Baking.

For a vegan baking cookbook with unique and creative flavors, try the Cheers to Vegan Sweets cookbook.

Hope this helped! Happy baking!

Amazon has a free e-book that you can either download to your Kindle or right to your computer. It's all vegan baking recipes. She uses vegetable shortening and unsweetened applesauce the most. I hope this is useful to you!

1. This is the bed I have. Such a simple and modern design.
   
2. Can you say no to tea and macarons before bed?
   
3. I saw all the Disney stuff and thought this would be appropriate.
   
4. How about a blue canary in the outlet by the light switch who watches over you?
   
5. Some soothing sounds to ease a little one to sleep.
   
   “She used to say she could taste sleep and that it was as delicious as a BLT on fresh French bread.”

It's the Betty crocker cooky book

https://www.amazon.com/Betty-Crockers-Cooky-Book-Crocker/dp/0764566377/ref=mp_s_a_1_1?keywords=betty+crocker+cooky+book&qid=1572202889&sprefix=betty+crocker+cooky&sr=8-1

I think the girls would really like getting something small from Hollister or A&F like a T-Shirt or Hoodie. They don't have those stores in Germany but their clothes are really popular and "cool" here. Also, as others have already mentioned, candy.

Do you know any of the Mom's interests? You could, of course, always get her the BH&G cookbook.

OK, so here are a few options to think on:

1. Anthony Bourdain: Appetites is on my Christmas list. Lots of interesting recipes, and he writes really well too.
   
   
2. Del Posto Cookbook from one of the best Italian restaurants in NYC.
   
   
3. Dorie's Cookies
   

They've held up pretty well. I definitely had better results with swiss meringue over italian. I only froze the shells since I was afraid of what might happen to the filling when frozen. I also paired all of the shells before I put them in the freezer.

I followed the Swiss meringue method from Les Petits Macarons. I added a couple tablespoons of the thawed passionfruit pulp when combining the dry ingredients to the meringue. I also made sure I avoided any water from the pulp since it separated a bit when it was thawed.

Here are all the local Amazon links I could find:


amazon.com

amazon.co.uk

amazon.ca

amazon.com.au

amazon.in

amazon.com.mx

amazon.de

amazon.it

amazon.es

amazon.com.br

amazon.nl

amazon.co.jp

amazon.fr

Beep bloop. I'm a bot to convert Amazon ebook links to local Amazon sites.
I currently look here: amazon.com, amazon.co.uk, amazon.ca, amazon.com.au, amazon.in, amazon.com.mx, amazon.de, amazon.it, amazon.es, amazon.com.br, amazon.nl, amazon.co.jp, amazon.fr, if you would like your local version of Amazon adding please contact my creator.

Pumpkin Chocolate Chip Cookies by Cookies & Beer

Ingredients

• Butter or cooking spray like Pam, for baking sheet
  
  
• 4 c all-purpose flour
  
  
• 2 tsp Baking Powder
  
  
• 2 tsp Ground Cinnamon
  
  
• 1 tsp Salt
  
  
• 2 tsp Milk (I used whole but I had one of my chefs tell me to try buttermilk)
  
  
• 2 tsp Baking Soda
  
  
• 2 Medium Eggs
  
  
• 1 (15-oz) can Pumpkin Puree
  
  
• 1 c Vegetable Oil
  
  
• 2 tsp Vanilla Extract
  
  
• 2 c Sugar
  
  
• 1 (12-oz) bag Semisweet Chocolate Chips
  
  Instructions
  
  

1. Preheat oven to 375. Grease sheet with butter, or use parchment paper and Pam. Spray, then parchment paper, then spray again.
   
   
2. Combine flour, baking powder, cinnamon, & salt in a large bowl. Mix with wooden spoon together & set aside.
   
   
3. In a separate large bowl, whisk milk & baking soda until no lumps, about 2 minutes.
   
   
4. Crack eggs into a small bowl & beat lightly with a fork until combined. Add eggs, puree, oil, vanilla, & sugar to the milk/baking soda bowl. Whisk well until uniform. Add flour mix & use wooden spoon to mix until fully incorporated, about 3 minutes.
   
   
5. Add chips until distributed throughout.
   
   
6. Use an ice cream scoop for uniform sizes and drop onto prepared baking sheet 1 1/2 to 2 inches apart. Bake for 12 to 15 minutes, or until tops feel firm to the touch. Cool for 5 minutes before transferring to a wire rack.
   
   The best way I can describe these are like soft muffin tops. I've done this recipe a couple times and they were quickly devoured after they came out of the oven. I want to do more recipes out of this book, since it does have two things I love in the name. And the pairing for this is a Russian Imperial Stout. I had a few with a Yeti and it was awesome. Highly suggest.

No problem. My sister and I sort of came up with these ingredients. She loves Apple Pie, so we whipped Apple butter for the filling and added a bit of cinnamon to the shells.

But for ideas/combinations, we used this book. However, when we use her recipe/measurements from this book, it never comes out right. In the end, we just used our basic measurements.

Modern Vegan Baking by Gretchen Price is a new one with great recipes and a lot of helpful info on baking and ingredients. I do wish it had more pictures, though.

Here you go: The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More by Lindsay Landis

Gretchen’s cookbook is the best vegan cookbook in my opinion. Her YouTube tutorials are fantastic.

For the Austria themed week, I made lemon Linzer cookies. While raspberry is more traditional, I love lemon so I decided to make these as my first attempt at this style of cookie. These had a really good texture and flavor, so I would like to try the raspberry version in the future to see which I prefer. I also loved the look of the cutter I used and can see myself making more Linzer cookies with it for the holidays.

---

Linzer Sandwich Cookies

Recipe from America’s Test Kitchen’s The Perfect Cookie. See variations for Lemon Linzer Cookie ingredient modifications.

Makes about 24 sandwich cookies

Ingredients

• ⅔ cup seedless raspberry jam
  
• ⅔ cup (2⅔ ounces) confectioners’ sugar
  
• ½ cup hazelnuts, toasted and skinned
  
• 1 cup (5 ounces) all-purpose flour
  
• ¼ teaspoon salt
  
• 6 tablespoons unsalted butter, cut into ½-inch pieces and chilled
  
• 1 large egg yolk
  
• 1 tablespoon heavy cream
  
• ½ teaspoon vanilla extract
  
• ¼ teaspoon almond extract
  
  

  Directions
  

1. Simmer jam in small saucepan over medium heat, stirring frequently, until thickened and reduced to ½ cup, about 10 minutes; let cool completely, about 1 hour. Meanwhile, process sugar and hazelnuts in food processor until hazelnuts are finely ground, about 20 seconds. Add flour, salt, and butter and pulse until mixture resembles coarse meal, 15 to 20 pulses. Add egg yolk, cream, vanilla, and almond extract and process until dough forms ball, about 20 seconds. Transfer dough to counter. Form dough into disk, wrap disk tightly in plastic wrap, and refrigerate for 30 minutes.
   
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
   
3. Roll dough ⅛ inch thick on counter. Using 2-inch fluted round cookie cutter, cut out rounds; space rounds ¾ inch apart on prepared sheets. Using smaller cutter, cut out centers of half of dough rounds. Gather and reroll scraps once. Bake until edges are lightly browned, 8 to 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.
   
4. Spread bottom of each solid cookie with 1 teaspoon jam, then top with cutout cookie, pressing lightly to adhere. Let cookies set before serving, about 30 minutes.
   
   

   Variations
   

   Lemon Linzer Sandwich Cookies: Substitute ¾ cup sliced almonds, toasted, for hazelnuts. Omit raspberry jam and spread bottom of each solid cookie with ½ teaspoon lemon curd.
   

Firstly: Good luck! You're doing well already, and you'll get to where you want to be in time.

Have you got any vegan recipe books? Easy Vegan and 500 Vegan Dishes both have fairly simple but tasty dishes. I don't think they tend to need very exotic ingredients.

Easy Vegan:
http://www.amazon.co.uk/Vegan-Cookery-Ryland-Peters-Small/dp/1845979583

500 Vegan Dishes:
http://www.amazon.co.uk/500-Vegan-Dishes-Deborah-Gray/dp/1845434161

And do you feel that vegan meat alternatives aren't as easy to buy, or maybe aren't as good, as the vegetarian ones? You say that you eat the Linda McCartney pies, so I guess you've seen other products in that range too. But Fry's Vegetarian is great, and I've recently heard really good things about Vegusto meat alternatives - their Farmhouse sausages in particular, but also their burgers (you'll probably have to order off their website though).

Fry's Vegetarian:
http://www.frysvegetarian.co.uk/

Vegusto:
http://vegusto.co.uk/

I guess you probably know about Holland and Barrett stores? They're good for getting some of the more exotic ingredients, but they also have meat alternatives and such. Also, they have a few microwaveable meals - pasties and that sort of thing - which are quite nice. You can also often get microwaveable burritos, and probably other similar things, in the frozen section.

Also here are a couple of easy meals I like:

(1) Buy refried beans (http://www.oldelpaso.co.uk/products/refried-beans/975cedfc-f177-4eda-a689-192c4ec346af/) and put it in tacos (along with corn, lettuce, tomato, and whatever else you like). (The refried beans are seriously good.)

(2) You can make falafel easily (http://www.alfez.com/moroccan_lebanese_cuisine/products/all-products/falafel.html) and eat it with houmous, because everyone likes houmous.

If you're mainly looking for sweeter things:
Co-operative custard donuts and jam donuts are both apparently vegan (and delicious). You can buy vegan ice cream in the frozen section of Holland and Barrett (and maybe at Tesco or other supermarkets) - Swedish Glace is pretty incredible, and most people say it's as good as ordinary ice cream. You can also get vegan cheesecake in Holland and Barrett, again in the frozen section. Also buy Lotus Caramelised Biscuit Spread and put it on Tesco Oaties (well, that's a combination I like, but I guess you could mix it up...).

Or if you wanted to bake, these are three really good books:

http://www.amazon.co.uk/Vegan-Cupcakes-Take-Over-World/dp/1569242739

http://www.amazon.com/Vegan-Pie-Sky-Out-This-World/dp/0738212741

http://www.amazon.co.uk/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X

(The cookie book is by far the easiest, and uses the least exotic ingredients. On the other end of the spectrum is the pie book, which uses things like coconut oil and agar agar - the first of which you can get at Holland and Barrett but the second of which you'd have to order online.)

Also, just by the way: 'What Fat Vegans Eat', a facebook page, gives you a constant stream of delicious-looking vegan food.
https://www.facebook.com/groups/194567900666819/?fref=nf

Also, Vegan Cookies Invade Your Cookie Jar

This is the best and I mean the best all around cookie book. Each one outstanding. https://www.amazon.com/gp/aw/d/0764566377/ref=mp_s_a_1_1?ie=UTF8&qid=1512012899&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=betty+crocker+cookie+cookbook&dpPl=1&dpID=61K0oTjCMtL&ref=plSrch

I am a big fan of Cooks Illustrated/America's Test Kitchen. What I like the most is that a) the recipes do work as written and b) they go to the trouble of explaining the WHY, which is exactly what I need to know before I go off experimenting on my own. They have a number of baking-related books, but here's the main one

Vegan Cookies Invade Your Cookie Jar

I also recommend America's Test Kitchen Baking Book and Cook's Illustrated Baking Book. Cook's Illustrated is a magazine written by America's Test Kitchen so both books are similar. I have both and use them frequently. All of the recipes are tested and they explain why the recipe works. Everything I had made from all of the ATK books have been amazing.

This is considered a classic cookbook:
http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_4?ie=UTF8&qid=1450780613&sr=8-4&keywords=vegan+cookbook

The definitive vegan cookies cookbook:
http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=sr_1_6?ie=UTF8&qid=1450780650&sr=8-6&keywords=vegan+baking

I really can't think of cooking or baking equipment that vegans in particular would need (?) more than an omni kitchen would. Maybe a vegan themed cooking or baking something? I'm sure a set of spices would be very appreciated.

some suggested reading for you:

http://www.amazon.co.uk/exec/obidos/ASIN/0751537659/

http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X

This is my FAVORITE book for cookies, bars, etc:
Taste of Home Cookies: 623 Irresistible Delights https://www.amazon.com/dp/089821727X/ref=cm_sw_r_cp_api_oJWyybT45VRGX

The Better Homes and Gardens Cookbook. I have literally dozens of cookbooks and this one (and the internet) are all I ever use. It is great for "classic" recipes that never fail.

http://www.amazon.com/Better-Homes-Gardens-Three-Binder/dp/0696201887

Vegan Cookies Invade Your Cookie Jar has some no-bakes. Plus I've used random recipes from vegweb.com for no-bake stuff.

This. http://www.amazon.com/Better-Homes-Gardens-Three-Binder/dp/0696201887

You have some horror movies on your list. How about this fun little DUDE?

Or, something that's always comforting to me...

EDIT: US only so here is my US/.com WL.

Martha Stewart, Dorie Greenspan, and Rose Levy Berenbaum are my go-to's for classic recipes with none of the low fat/no sugar/no gluten stuff.

Any classic French basic pastry recipes like for pastry cream, choux, croissants, etc, are always going to be chock-full of butter and sugar and the good stuff, too. Check out Eugenie Kitchen on YouTube for some very easy, classic French recipes (by a very sweet Korean woman).

Here are my favorite baking cookbooks:

Rose Levy Berenbaum - The Baking Bible

Rose Levy Berenbaum - The Cake Bible

Dorie Greenspan - Baking: From My Home To Yours

Martha Stewart - Martha Stewart's Baking Handbook

Martha Stewart - Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

Smitten Kitchen is also great for desserts that are a bit fancier, but still classically rich/traditional ingredients.


I LOVE BAKING.

Which book do INTJs overwhelmingly suggest as their favorite? I'm certain it must be The Betty Crocker Cooky Book! MMmmMmm...

I have this cookie book and the recipes are so good that when I make them for people, they can't tell there's anything different about them. And here is someone's blog with my favourite recipe in the book. My friends like these cookies so much they call then "crack cookies".

Don't forget to roast the almonds before chopping them up. It makes a huge difference in taste and texture. Also, you may want to omit the almond extract and use all vanilla. Some people think it tastes funny.

1. I cut out meat first because I was a vegetarian for a while, then the most expensive stuff (cheese and other dairy) except butter, then last was eggs and butter when I realized that you can bake without eggs and butter.
   
   
2. For a while I tracked everything in Excel but it was a pain in the ass and I realized I mostly have it all in my head anyways.
   
   
3. All over, but good places to start are Bryant Terry's books,, Alternative Vegan, Decolonize Your Diet, The Lotus and the Artichoke books, Mango and Mint, and for deserts, Vegan Cookies Invade Your Cookie Jar and Vegan Pie in the Sky.

OK - Let's see if I am doing this right. Tandem7 has told me to explain my answers here now. Here we go.. (oh god, I made this hard)

1. Something smells like pee is a great book for helping me appear much more sophisticated than I already am.
   
   
2. My beautiful new bamboo flower will brighten up my dorm room and might even help me with my horticulture class.
   
   
3. An iron would help me keep my uniform crisp
   
   
4. I'll get in good with my professors by babysitting their kids and reading them some good ol Muggle Seuss
   
   
5. Can't figure out my homework? No problem! I'll pay off my fellow students to do it for me with Martha Stewart cookies!
   
   
6. And yup... I'm gonna look smoking freaking HOT in a beautiful, flowing red cloak!

I just made these. Very good! I first saw a similar recipe in "Dorie's Cookies", a very comprehensive cookbook, but not vegan. So I found the posted link to a vegan version.

By the way, you can make the dough in a food processor. see: https://www.youtube.com/watch?v=BOv6KbGmS58

In the video, they offer a second filling made of Hazelnuts, Chocolate and Dates. The Dorie cookbook has a version that uses "Major Grey's Chutney" and Dijon-mustard. Oh, and she adds some triscuits to the dough. I've got to buy that cookbook.

Dorie suggests you can freeze the dough or even freeze the prepared cookies before baking. Just increase the cooking time after removing from the freezer.

If you have a sweet tooth (like me) and want some awesome baked goods, this is my baking bible! Everything in it is so simple and delicious!

That's why Im hesitant on buy this book. I've got a great pumpkin bread/muffin and choc chip cookie recipe. I've had multiple omnis ask "This is vegan?" after eating them. Even had some ask for the recipes.

The only cooky is Betty Crocker's, and it's full of butter and sugar. https://www.amazon.com/Betty-Crockers-Cooky-Book-Crocker/dp/0764566377