These are the Cakes that started our journey so many years ago, the ones my grandma made when I was young. They have black currants and nutmeg for the base flavors and a nice, soft biscuity texture.
My mothers' favorite of all the new flavors we've developed over the years. They still have the nutmeg but we've incorporated dried apricots and real almonds to change the taste and texture.
Something new, I combined my favorite flavors into one Welsh cake, butterscotch chips, real pecans and a dash of cinnamon, Delicious!
How can you possibly go wrong with this flavor combination in a nice, soft cookie?
Jeannette's favorite with big, soft dried blueberries and plenty of cinnamon, like a blueberry muffin cookie.
Scone- like is the way to describe this cookie. We've incorporated dried cranberries and orange zest for a nice citrusy flavor.
I found a delicious, natural lemon oil at a candy shop a few years ago and figured a way to bring lemon poundcake to life as a cookie.
Think of a soft, biscuity Girlscout cookie and you'll be in the right frame of mind for these tasty treats.
Soft, dried apples and cinnamon ships combine to make these cakes taste like apple pie
Semi- sweet chocolate chip and a delicious natural orange oil, one of our most popular new varieties.
This is my personal favorite; tart dried cherries, the crunch of hazelnuts and the zing of ginger
An oldie but a goodie, these are like a Mounds bar the a dash of cinnamon