I used to make this recipe (using all-purpose flour instead of gluten-free) multiple times a week when I was a pastry chef at a wonderful restaurant called Grace. Every week I would make different ice creams and sorbets that were accompanied by a different flavor of cookie. I would find myself using this recipe a lot. This recipe delivers great flavor without being time-consuming. I have used this base recipe for so many different flavor combinations, such as rosemary/pine nut and Chinese five spice. It’s able to take on different flavors without changing the texture or the integrity of the cookie. So when one of my followers, Monica, requested some…