Adija Greer-Smith says she is just an average girl who loves cookies. She grew up in a close-knit family, and one of her favorite things to do growing up was to bake with her grandmother.
“Baking for people and seeing them enjoy my cookies puts happiness in my heart,” Adija said.
Adija has had an impressive career so far, with a successful bakery called Confectionately Yours located in Milwaukee’s Sherman Phoenix. Her infectious personality and love of baked goods has taken her far, from local news coverage of her business to being on the Food Network. Despite her past success, 2020 has brought a new highlight, her cookie featured on the cover of this year’s We Energies Cookie Book.
“I am just so honored and thankful for this opportunity. The book has been a part of my life for over 30 years, and now I get to be in it. It’s just truly an honor,” said Adija.
Her recipe, Salted Pecan Bourbon Cookies, is one of 26 recipes from Wisconsin bakers, caterers and chefs in the 2020 We Energies Cookie Book.
Adija’s cookie is her own unique creation that combines her chocolate chip cookies with toffee, pecans and bourbon. The idea to add bourbon was inspired by another Sherman Phoenix tenant, Lush Popcorn, which creates a maple bourbon popcorn. Adija says she has a unique palate and is always looking for new ways to marry flavors together.
“The owner of Lush Popcorn and I were talking about how we could collaborate, and we thought adding bourbon and toffee to my chocolate chip cookie recipe would go so well together,” said Adija.
We think she is right. The cookie is sweet and salty and will be a wonderful addition to your holiday cookie platter.
This year marks the 92nd anniversary of the Cookie Book’s first publication in 1928. There have been more than 50 versions of the Cookie Book over the years.
Download this year’s book and find our distribution schedule and more here.
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