Top Pick Of The Week

May 29, 2012



Cookie Daddy: buttery deliciousness. From top: Pistachio Lime, Brownie Cookie, Ginger Macadamia, Dark Chocolate With Pecans and Framboise and Dark Chocolate with Fleur de Sel. All photography by Elvira Kalviste | THE NIBBLE.

WHAT IT IS: Handmade artisan cookies.
WHY IT’S DIFFERENT: The very sophisticated blends of culinary and bittersweet apples deliver complex flavors and aromas.
WHY WE LOVE IT: Top ingredients and creative recipes equal pure cookie pleasure.


Brownie and Macadamia and Lime Zest cookies.

The Big Daddy, the largest of five gift box


Cookie Daddy: Gourmet Cookies For Dads & Others

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We go to many trade shows each year, in search of great products to feature in THE NIBBLE. But some products, like Cookie Daddy, just show up on our doorstep.

Sanford, North Carolina, home of Cookie Daddy, is smack in the middle of the state. A small city with industries that include brick-making, textiles and biotech, Sanford also can boast an outstanding artisan cookie producer.

The Cookie Daddy is Tom Boerger, who turned an avocation for cooking into a career. Serving up delectable, butter-laden cookies made with the finest cocoa, eggs, nuts and vanilla, Cookie Daddy is a hit. If you’re looking for gourmet cookies delivered for Father’s Day or other gifting, we give them two buttery thumbs up.

Riffs On The Classics

Cookie Daddy makes each recipe a bit more complex by using special ingredients.

Chocolate Cookies

Deep chocolate flavor imbues the chocolate selection:

  • Brownie Cookie, with Dutch cocoa and walnuts
  • Dark Chocolate with Fleur de Sel
  • Dark Chocolate With Pecans and Framboise, a new heart-shaped cookie with Framboise liqueur and raspberry essence

The Brownie Cookie and Dark Chocolate with Fleur de Sel are similar recipes. If you like a bit of salt counterpoint, go for the Fleur de Sel. It is our personal favorite in this outstanding collection.

Oatmeal Cookies

Both are delightful interpretations of the classic:

  • Oatmeal Cookie with Chocolate Chips
    (big chips!).
  • Fruit And Oatmeal: dried apricots, blueberries, cranberries, pears and strawberries, plus almonds.

Nutty Cookies

These combinations are inspiring:

  • Ginger Macadamia Nut, addictively good macadamia butter cookies with a ginger sizzle.
  • Macadamia and Lime Zest and Pistachio Lime, both lovely and lilting with lime and fresh nuts.
  • Shortbread with Coconut, Macadamias and Lime Zest, delicious by itself. But after tasting the other cookie varieties containing lime and or macadamia nuts, we’d have preferred a different flavor profile—paring back to just the coconut, for example.


Cookie Daddy’s Cookie Gifts

You can purchase the cookies by the dozen. They are sealed in vacuum-packed bags to maintain freshness, and Cookie Daddy suggests freezing cookies you won’t be eating in the near future.

There are five gift assortments, ranging from every variety of cookie to a selection of four flavors that you select. Chocolate lovers can start with the “Chocolate Lover’s Dream.”


— Karen Hochman


The article continues below, with cookie trivia.


Bake Your Own Cookies

One Sweet Cookie   Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies   Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

One Sweet Cookie: Celebrated Chefs Share Favorite Recipes, by Tracey Zabar. Cookie recipes from New York’s best chefs, pastry chefs and bakers. More information.


Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, by Alice Medrich. The award-winning baker does creative riffs on classic recipes. More information.


Martha Stewart's Cookies: The Very Best Treats to Bake and to Share, by Martha Stewart Living Magazine. Some 175 recipes and variations: classics and new favorites. More information.


This is Page 1 of a one-page review. Click on the black links to visit other articles:


Cookie Trivia

  • Our word “cookie” comes from the Dutch “koekje,” meaning “little cake.” To gage if early, pre-thermostat ovens were the right temperature to bake a cake (koek), a little test cake (koekje) was put into the oven. The concept evolved to small, individual portions with dry, hard textures—the cookies we know today. With much of the moisture removed, cookies stayed fresh much longer than cake. According to The Oxford Companion to Food, the term “cookie” first appeared in print around 1703.†
  • Why are moist brownies and lemon bars classified as cookies instead of cakes? Cookies are defined as single-serving finger food. Cakes are a multiportion format from which slices are cut, then eaten with forks. While brownies and bars are baked in a large format and then cut, they are served as individual portions and do not require a fork. (But if we were in charge, they’d be classified as cake.)
  • Why do the British call cookies “biscuits?” The term comes from the Latin bis coctum, meaning “twice baked”—also the origin of the Italian word “biscotti.”

Oatmeal Cookies
Two great oatmeal cookies: left, with an assortment of dried fruits, and right, with large chocolate chips.

Inspired to bake? Here are some of our favorite cookie recipes.

— Karen Hochman


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