I tend to keep either grapeseed or sunflower oils around for neutral use. Canola doesn’t taste fishy to me, it just always smells rancid and nasty.
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Hmm. I may not be crazy.
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I have a bunch of dough I need to bake off, but I feel like absolute sh$t on a shingle.
With that photo, that cookie looks like an ornament on the tree.
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I need to try that ‘trick’!
I’ve long wanted to make cookie ornaments… someday!
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Boo… you got your mother’s COVID?
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Hope you feel better soon.
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So far I’m testing negative, but I don’t feel great.
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I did one last year and wrapped it tight in cling film, put it in a shopping bag and hid it away from light. I aged mine for a a few weeks and it was absolutely fine. All the sugar and alcohol makes it pretty safe it seems.
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Peanut Butter Chocolate Chip Cookies Paris Style Recipe from Baking with Dorie. I did some playing around and
instead of peanut butter used biscoff and instead of peanuts used walnuts. Made the cookie dough and praline spread yesterday. Dorie states you get 18 cookies, i got 32 using a #40 scope, and my cookies are 2 1/2 inches across. Her’s must be humongous. I made the peanut butter ones last year, and they were loved. DH said the biscoff ones are wonderful.
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My grandmother wrapped hers in foil (maybe waxed paper first, then foil), and then put that in a cookie tin. Kept in her cupboards, because she took it out and as you said “basted it” repeatedly during the time it was held captive.
My friend makes a cookie spread square with cookie butter, mini marshmallows and broken Biscoff, which she sells at the Farmers’ Market
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Probably my favorite Italian cookie!!! 
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Throughout my childhood, holiday cookies were stored in the iconic Collin Street Bakery fruitcake tins. My great grandfather sent one to each of his grandchildren (my dad, in this case), and my mother kept them for cookie storage. I think between us we’ve given them all away in favor of other tins we’ve acquired in various ways.
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I ordered a fruitcake from Texas this year, but didn’t splurge on the tin. Maybe I should have. We used to have these tins in our cold room. We have 2 collectors and 1 declutterer in our house, and I think the declutterer must have cleared out those tins.
Freeze the dough and wait a week or 2 for improved health. It will still be there, and baking should bring joy to both giver and receiver. Plus you want to be able to taste your beautiful treats. Get well soon.
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I baked another batch of kourabiedes last night. No photo, this Tess Mallos recipe, increasing the chopped almonds to 1 cup, decreasing the flour. My family recipe is closer to 1:1 to flour to nuts, then add a little more flour until the dough is right.
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Finally tested positive today, five days after Mom. Ironically I actually feel better today compared to yesterday. I did scoop out some of the dough I made on Monday for pistachio drop cookies to bake off a couple test cookies. Love them!
A couple things are tasting weird to me (most notably coffee and my favorite potato chips) but sweet things still taste fine 
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Well glad you’re on the mend!
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