Name this Cookie!

It may say a lot about me when I divulge how excited I become when something of mine is put on a tongue, and the reply is closed eyes, a sigh, and an exclamation of sweetness.  This scenario occurred a few years ago when my friend, David Prince, put one of my vegan-flourless-peanut-butter-chocolate-chip cookies in his mouth.  Since that day, I bake this cookie for him whenever he passes through town, and have even sent a batch or two when he was working hard at a residency.  I don’t discriminate against my own gender though, so this vegan-flourless-peanut-butter-chocolate-chip-cookie is also the favorite of Elisabeth.  She even has the recipe.  But I only gave it to her because she is a stellar secret-keeper, and she’s also terribly persuasive, so I knew I’d likely end up tied to a chair (in the Tuesday afternoon way, not the Friday night way) and spilling my ingredients and instructions anyway.  If you know you’ll eventually give it up, then give it up quick. . .unless of course it’s a Friday night type of thing. . then I recommend anticipation. 

Anyway, back to the cookie, which for the balance of this post I will refer to by an acronym; VFPBCCC.  Or even better, VFPBC³.  These Two Birds didn't include the VFPBC³ in our original cookie lineup.  While last in Seattle, Elisabeth asked why this was so.  I explained that it was my only cookie recipe that did not use any natural sweeteners, and it had ¾ cup of organic brown sugar in it!  That amount of sugar would be alright for loved ones who had power over me to demand the types of cookies I bake, but not for unsuspecting customers who don’t need that amount of sugar in their cookie

A Sugar Aside: I used to be a fan of granulated sugar before I knew about the processing and ill effects.  I imagined living my days in a sugar cube castle with white walls that were streaked in pink from a tongue that bled after licking grains all day.

Elisabeth laughed abruptly at my reply about too much sugar in a cookie.  As she exited the kitchen, with her lovely chin over her shoulder, she looked back to me and said, “Then just reduce the sugar.” An epiphany! It hadn’t occurred to me.  The cookie seemed good as is.

So, three batches of  VFPBC³ later, I managed to reduce the sugar from ¾ cup to ½ cup.  They were then tested.  Richard’s vote was for the least amount of sugar, and Elisabeth is quoted as saying: "As a devotee of the first incarnation of the cookie, I was aghast when Trilety said she thought it was just too sweet. Why take a perfectly delightful healthy-ish cookie and make it healthier? After trying the new, lower sugar version, I was thrilled to discover I could hardly discern a difference. The rich peanut butter flavor may even get to shine a bit brighter in the new version. More, please!"

 Long story short, these Two Birds plan on adding the VFPBC³ to our roster, but first we need a name!! Take the next two weeks to send us Cookie Names, or post them below, and we’ll announce the Winner and the Prize on 31 July 2011.  

Regis already suggested this cookie, or at least a cookie, be named the Soundbite (which I love)!  What are your suggestions???

~ Trilety