• Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
• Mix the topping: in a bowl, combine the sugar, pecans, cinnamon, and butter. Set aside.
• Mix the dough: In a medium bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
• In a large mixing bowl, beat together shortening and sugar. Mix in the melted butter. Beat in the eggs. Gradually mix in the dry ingredients to form a soft dough.
• Use a large cookie scoop or tablespoon to form a ball of dough. Place on parchment and press a thumb into the middle to form a deep well. (If the dough is sticky, put some water in a saucer and moisten thumb before using it to create the wells.) Form deep wells with each ball of dough. Fill wells with a heap of streusel topping.
• Bake for 12 to 14 minutes, until cookies are just turning golden. Let rest a few minutes on sheet, then transfer to a rack to fully cool.
• Store in a sealed container at room temperature.

OM NOM NOM!

• Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Pour sourdough discard directly onto the parchment and spread out evenly with an uneven spatula. Sprinkle shredded cheese and seasonings on top.
• Bake for 10 minutes. Remove from oven and use a pizza cutter to score the crackers into the desired shape. This will make them easier to break apart after baking.
• Return crackers to oven and bake for an additional 35 to 45 minutes, until the center is firm, not squishy.
• Let cool for 10 minutes before breaking them apart and beginning to eat. They are best within a day, which likely won’t be a problem.

OM NOM NOM!

• Preheat oven at 350 degrees. Line a 13×9 pan with foil. Add nonstick spray or grease with butter.
• In a bowl, combine both flours, sugar, cinnamon, baking powder, and baking soda. Set aside.
• In a mixing bowl, beat together the oil, egg, apple butter, and honey. Gradually mix in the dry ingredients, scraping the bottom of the bowl. Fold in the walnuts.
• Spread batter in pan. Bake for 30 to 35 minutes, until the middle passes the toothpick test. Immediately make the icing. Spread over the bars; it may look lumpy at first, but the heat will smooth it out as it is evened.
• Cool bars completely, speeding the process in the fridge if desired. Use foil to lift bars onto cutting board to slice up; place waxed paper between stacked layers. Store in a sealed container in the fridge.

OM NOM NOM!

• In a microwave-safe bowl, melt 1/3 cup chocolate chips in a few short bursts, taking care not to overcook. Stir until smooth. Set aside to cool a smidge.
• Cream butter and sugars together until light and fluffy. Add eggs and vanilla. Mix in the melted chocolate chips, blending until it forms a consistent brown color. Slowly mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
• Chill dough for at least 2 hours.
• Preheat oven at 350 degrees. Place parchment on baking sheet.
• Scoop the dough using a teaspoon or small scoop, spacing apart. Bake for 9-11 minutes, until set in middle. Let cool on cookie sheet for 10 minutes before transferring to rack.
• Store in a sealed container. Keeps well for at least 3 days.

OM NOM NOM!