Champagne and Satisfaction cookie

NEW YORK - Dec. 18, 2013 - PRLog -- For Release December 18

For the night they invented Champagne, Kelly Cooper invented Satisfaction---a cookie called Satisfaction to be precise.  Satisfaction is composed of pear, blue cheese, lemon and walnut along with more expectable base ingredients such as flour, butter and brown sugar and other surprise ones such as fresh ginger, cracked black pepper and thyme.

Sophisticated but easy to bake, Satisfaction is Champagne's festive match ---an elegantly delicious way to usher in 2014.  Although Satisfaction is not the only cookie Kelly Cooper pairs with sparkling wine in COOKIES for GROWN-UPS,  it's the one that she believes "best finishes off a New Year's Eve dinner or stars in a late-late dessert buffet aimed at the adult palate."

It's also one of the innovative Cooper cookies that literally has set foodies atwitter.

Come New Year's Day, however, expect  Cookie Mary, to make its debut on the celebratory brunch tables of those  who'd rather nibble than sip the flavors of the famous hangover drink.  Each and every Bloody Mary marker from the tomato juice to Worcestershire sauce to the raw egg and, of course, the vodka  are there.  But now  the egg is baked into the cookie and the alcohol has dissipated into fumes. In the tang of the new treat lime dances with lemon while brown sugar tangos with Tabasco, all enjoyed to the beat of hot coffee.

For those who never even want to glimpse the dog who bit them,  or who  perhaps never became the slightest bit tipsy , COOKIES for GROWN-UPS offers brunch treats that encapsulate pancakes and bacon or other old favorites with new-year spins.

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Recipes and high-rez photos of cookies mentioned in text  can be sent to an email address that accepts them.  Just let me know what you'd like to see.

Please credit any recipe as follows:

From COOKIES for GROWNS-UPS by Kelly Cooper (Red Rock Press)

Please credit any photo as follows:

Photo by Frank Anzalone from  COOKIES for GROWNS-UPS by Kelly Cooper (Red Rock Press)

Richard Barth