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Batch Maker: Lemon Tree Cookies

A few months ago, if you wanted to eat your feelings with a plate of Liz Maci’s intricately embellished lemon porcelain cookies, you had to special-order a batch—in shapes ranging from a snowflake to a baby’s onesie to the state of Indiana wrapped in a red-icing ribbon. Now that she has teamed up with daughter Abby (who also serves as the director of digital strategy at Well Done Marketing), Lemon Tree Cookies is expanding its portfolio of petite pastries and making them available at retail outlets such as Fresco Italian Cafe on the canal and Wildwood Market in Fountain Square.

Baking out of Indy’s Kitchen, the duo whips up a range of treats, most of which are too pretty to stash inside a cookie jar. Among the snickerdoodles and whoopie pies, standouts include pistachio butter cookies dipped in Nutella and the Oh-My-Ohs, an Oreo clone that is equally addictive as the Nabisco original. Just be sure to have some milk on hand. (317)491-3949,

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.