Here is a Gingerbread Recipe: (Sorry Cookie Recipes are out of stock)

1500g Flour
125g Cocoa powder
250g Currant (dried fruit)
200g ground Nuts, e.g. hazelnuts, walnuts

750g Honey
400g Sugar
200g Butter
3 Eggs
1 Tablespoon Alcohol e.g. Limoncello, Rum, Kirschwasser

Raising Agents:
10g Hartshorn Salt
20g Potash

Spices
20g cinnamon
each 10g ground to powder:
Ginger,
Coriander,
Cloves,
Mace,
Nutmeg,
Allspice,
Cardamom

- Mix flour, cocoa, ground nuts, currants and spices.

- Slowly warm butter, honey and sugar. When melted, allow to cool slightly and then stir in the eggs and alcohol.

- Gradually stir in / knead the flour mixture and raising agents into the honey
mixture.

- When the dough is well kneaded, squeeze the dough well into the bowl and cover with a cloth and leave to proof in a cool environment between 8 days and 4 weeks. The longer the dough can proof the better the gingerbread.

- After the dough proofed enough, roll out the dough with a rolling pin to a thickness
of about 5-7mm. Then cut out the rolled dough with cookie cutters.

- Then bake the gingerbread for about 20 minutes on low heat (1 60 ° C).

Glaze
- Juice and peel of lemon
- powdered sugar

- Mix lemon juice and powdered sugar until a thick mixture is obtained.

- Then coat the finished gingerbread with the mixture and let it dry.

at the start of the pandemic lockdown DoubleTree hotels released their official recipe for their amazing chocolate chip cookies they hand out at the front desk:

DoubleTree Hotels Chocolate Chip Cookies

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
1 ¾ cups chopped walnuts

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.