Anthony made Chopped Chocolate Chip Cookies from BraveTart. This was a fantastic chocolate chip cookie – filled with lots of fancy chocolate, and crisp on the edges while chewy in the middle just the way I like it.

Acacia made Snickerdoodles from BraveTart. These were a bit crunchy, where I expect Snickerdoodles to be soft and chewy. I think they struggled to compete with the two other versions of Snickerdoodles that were represented at the party.

Acacia also made Bacon-Bacon Snickerdoodles from BraveTart. These, as opposed to the basic Snickerdoodles, were chewier. And they had incredible flavor from the bacon fat cooked into the dough as well as the crunchy bacon bits on top.

Lauren made Sour Cherry Shortbread Linzer Cookies from The Cookie Collection. Not only did these cookies look adorable, but they were also a yummy combo of tart-sweet from the cherry and buttery shortbread goodness.

I made Apple-Cinnamon Cereal Snickerdoodles from The Cookie Collection. They were nice and chewy, and really did taste like Apple Jacks since the cereal was ground into the dough, in the cinnamon sugar coating, and in the cereal milk glaze.

Austin made Pecan-Brown Sugar Crack-Ups from Dorie’s Cookies. This is a crumbly, drier cookie that seemed a bit plain in comparison to many of the other cookies. Though when I had one on its own the next day, I enjoyed the nutty flavor that was more noticeable when I wasn’t in sugar overload.

Amy made My Newest Chocolate Chip Cookies from Dorie’s Cookies. They have coriander in them, which definitely came through in the taste. Cakier in texture than I prefer and certainly unique, but in my opinion they were hard-pressed to compete with the Chopped Chocolate Chip Cookies from BraveTart.

Shanon made Cocoa-Tahini Cookies with Sesame Crunch from Dorie’s Cookies. She said she had to press them down because they didn’t spread out at all on their own. These are meant to be crunchy cookies, which don’t tend to be my favorite kind, but I have to say I really enjoyed the depth of flavor and crunch.

Barbara made Three-Way Sugar-Cone Pizzelles from Dorie’s Cookies. How gorgeous are these!? I am so impressed that she could even make something like this at home. I really wanted to have some ice cream to scoop into these beauties.

Barbara also made Devil’s Food Wafflets from Dorie’s Cookies. She didn’t particularly like any of the three waffle cookie recipes she made, as she apparently has a family recipe that she likes much better. But since I haven’t tried her family recipe to compare, I liked them just fine.

And because Barbara always goes all out with her generosity and amazing cooking, she also made Bruno’s New Year’s Waffles from Dorie’s Cookies. As you can see, she not only made 3 cookie recipes, but she made a ton of each so there were plenty to take home. But fair warning – they don’t stay as crisp as when they’re fresh.

Sivika made Coconut-Lime Sables from Dorie’s Cookies. I was a fan of these. Dorie describes the texture as “flaky, crunchy, and chewy at the same time”, which it was and I really liked it. Plus you could really taste the lime and coconut and they went very nicely together.

Jeff W made Chocolate Chip Not-Quite Mandelbrot from Dorie’s Cookies. This was another one that didn’t make much of an impression on me when eating it among all the other cookies at the event. But later when I had one with some tea I found myself appreciating the texture being not so hard and dry as many biscotti tend to be, and liking the dusting of cinnamon and sugar.

Drew made Maple-Star Anise Cookies from Dorie’s Cookies. The star anise flavor of these is intense. It overwhelmed my tastebuds so that I felt the need to cleanse my palette in order to taste the other cookies. Definitely unique and not subtle – I can’t decide whether or not I found them to be a bit too much.

Brian made Goat Cheese and Chive Cookies from Dorie’s Cookies. Dorie has a whole section of savory cookies in her cookbook. We had some debate over whether they really ought to be called biscuits or crackers. I liked them if I didn’t think of them as cookies.