For food author Kelly Cooper, “any small, baked, hand-held treat — sweet or savory — that provides a bit of pleasure is a cookie.”

So her book, “Cookies for Grown-ups” (Red Rock Press, 2012) features some most unusual “cookies,” many of which were designed to pair with specific beverages, including, beer, wine and cocktails. Some are traditionally sweet; some are savory with cheeses, meats and spices.

Recipes from the book also have a QR (Quick Response) code that can be scanned with a smart phone or QR reader, linking to a site containing a photo of the recipe and a list of ingredients.

Cooper suggests pairing the following savory cookie with an American light beer:

Antipasto: Cheddar and Provolone cheeses, Kalamata Olive, Peperoncini, Salami and Italian Seasoning

Yields about 3 dozen.

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon sugar

1 teaspoon baking powder

1 teaspoon coarse salt

1/2 teaspoon cracked black pepper

1/2 teaspoon Italian seasoning*

1/2 cup grated sharp Cheddar cheese

1/2 cup grated Provolone cheese

2 tablespoons butter, melted

1/4 cup olive oil

1 large egg, stirred

1 tablespoon water

1/3 cup salami, roughly chopped

1/4 cup kalamata olives, roughly chopped

1/4 cup peperoncini, roughly chopped

— Preheat oven to 400 degrees. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, black pepper and Italian seasoning.

Mix in cheeses, butter, oliver oil, eg and water until just combined. Then fold in salami, olives and peperoncini.

Using your hands so the dough will be dense, scoop out dough by 1 rounded teaspoon portions and place 1 inch apart on a parchment-lined or nonstick baking sheet. Bake for 11-12 minutes or until bottoms are golden. Let sit for a few minutes and transfer to a cooling rack.

* Purchase pre-packages Italian seasoning or combine equal parts of any three of: oregano, basil, thyme, rosemary or marjoram.

Suggested beverage — coffee with a shot of rum:

Inviting: Pineapple, Rum, Coconut and Brown Sugar

Yields about 3 dozen.

1/2 cup unsalted butter, softened

1 cup sugar

1 large egg

1 teaspoon coconut extract (vanilla extract can substitute)

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

— For Topping:

2 tablespoons unsalted butter

1/2 cup light brown sugar, packed

1 1/2 cups chopped fresh pineapple

2/3 cup shredded coconut

3 tablespoons rum, or to taste

— In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Mix in egg and coconut extract. Beat until well blended.

Whisk together flour, baking powder and salt in a small bowl and add to butter mixture. Beat until just incorporated.

Form dough into 2 logs (1 1/2 inches in diameter) and wrap each in parchment paper. Roll logs on counter to form a consistent round shape. Freeze for 30 minutes or refrigerate for 2 hours.

Preheat oven to 325 degrees. Slice logs into 1/4-inch-thick rounds. Arrange slices 1 1/2 inches apart on a parchment-lined or nonstick baking sheet. Bake for 13-15 minutes or until bottoms are golden brown. Let sit for a few minutes and transfer to a cooling rack.

To make topping: In a medium saucepan, saute butter, brown sugar and pineapple over medium heat. Bring to a low boil. Reduce heat to low. Stir in shredded coconut and rum, simmer for 3 minutes. Place 1 rounded teaspoon of pineapple mixture onto each cookie.

Serve the following ‘Tini, inspired by a lemon drop martini, with lemon vodka with club soda.

‘Tini: Lemon, Vodka, Orange Liqueur and Sugar

Makes about 5 dozen.

1 cup unsalted butter, softened

2/3 cup sugar

1/2 cup confectioners’ sugar, sifted

2 egg yolks

2 tablespoons lemon juice

2 tablespoons lemon zest

1 tablespoon orange liqueur

4 tablespoons vodka

6 tablespoons raw sugar, divided

2 2/3 cups all-purpose flour

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1/2 teaspoon baking soda

1/4 teaspoon salt

— For Frosting:

3 tablespoons unsalted butter, softened

2 cups confectioners’ sugar, sifted

2 tablespoons vodka

3 tablespoons lemon juice

1 tablespoon orange liqueur

Mint leaves, for decoration (optional)

— In a large bowl, using an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Mix in egg yolks, lemon juice and zest, orange liqueur, vodka and 3 tablespoons raw sugar. Beat until well blended.

Whisk together flour, baking powder and salt in a small bowl and add to butter mixture. Beat until just incorporated.

Form dough into 2 logs (1 inch in diameter) and wrap each in parchment paper. Flatten sides of logs to form the triangular shape of a martini glass. Freeze for 1 hour or refrigerate for 3 hours.

Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices (exaggerate martini shape by trimming with a knife.) Place the remaining 3 tablespoons raw sugar on a plate and press the edges of each cookie into sugar to coat. Place each 1 inch apart on a parchment-lined or nonstick baking sheet. Bake for 11-13 minutes or until bottoms are just golden let sit for a few minutes and transfer to a cooling rack.

To make frosting, mix together butter, confectioners’ sugar, vodka, lemon juice and orange liqueur until a consistency between a frosting and a glaze forms. Frost cookies, leaving 1/4-inch border around the edges. It should not cover the raw sugar edges of the cookie. If using, decorate each with a small portion of a mint leaf.

And to cap off the day, a nightcap that’s breakfast-y and loves milk:

Late-Night Craving: Buttermilk, Maple Syrup and Bacon

Yields about 4 dozen.

1/2 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1 tablespoon pure maple syrup

1/2 cup buttermilk

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

8-12 strips bacon, cooked, drained and cooled

— Preheat oven to 375 degrees. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Mix in egg, maple syrup and buttermilk. Beat until well blended.

Whisk together flour, baking powder, baking soda and salt in a small bowl and add to butter mixture. Beat until just incorporated. Crumble cooked bacon and fold into dough.

Scoop or drop dough by 1 rounded tablespoons and place 1 1/2 inches apart on a parchment-lined or nonstick baking sheet. Bake for 10-12 minutes or until bottoms are golden brown. Let sit for a few minutes and transfer to a cooling rack

— For a sweeter cookie, frost with this buttercream: Mix together 4 tablespoons softened butter, 2 tablespoons pure maple syrup and 1 cup confectioners’ sugar, sifted.

Reach Karen Herzog at 701-250-8267 or karen.herzog@bismarcktribune.com.

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