Aguirre also recently added gluten-free cookies to her line-up and says “they are the best gluten-free cookies ever.” Bags, boxes and trays of cookies from Cookies for Jani make wonderful gifts for clients, co-workers, teachers, doctors, party hostesses, family members and friends. The beautiful pink packaging features the Hope Ribbon – a symbol that signifies the fight against all cancers – and a gift tag that notifies the recipient that their sweet treat has an even sweeter purpose.
The operation, which humbly began with Judy baking in her kitchen, now operates out of a professional kitchen and requires as many as four helpers during the holidays. So, what is the secret ingredient that makes her cookies so irresistible? “We all really enjoy baking these cookies and that happiness and passion comes across in the product,” said Aguirre. “These cookies are made with love.” Her delicious cookies made with the finest ingredients come in popular flavors, including chocolate chip, white chocolate chip, peanut butter and chocolate chip, coconut, chocolate coconut, M&M and original, made with oatmeal, pecans and cranraisins. New for the holidays, dulce de leche, will be a.
Pinecrest resident Judy Aguirre’s thin and crispy cookies have always been popular with everyone who experiences them. When she shared them with the doctors and nurses who were treating her cousin Jani during her battle with ovarian cancer, an idea was born: One great product for one great cause. Aguirre started her cookie company, Cookies for Jani, and began her mission of “baking for a cure, one cookie at a time.” She donates her company’s proceeds to the Sylvester Comprehensive Cancer Center at the University of Miami for Cancer Research. Her delicious cookies do so much more than put smiles on people’s faces; they are a recipe for a cure.
The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe “Toll House Chocolate Crunch Cookie”, which rapidly became a favorite to be baked in American homes.
