Beese-kwee? No, these are plain old American cookies, but they did come out of my tiny "Paris" kitchen. A helpful trick when space is limited is spreading a project over a couple of days, mixing one evening and baking the next.
I made a double recipe of basic refrigerator cookie dough and played variations on it from there, with prepared, rolls of dough kept cool overnight on the enclosed front porch, along with a bowl of oatmeal-cherry dough. (Organic Michigan dried cherries in place of raisins make any recipe calling for raisins more special.)
The overdone cookies were not good enough to take to Northport, but not too burned to eat at home. A few deformed pinwheels didn't make it into the decorated tin going to the bookstore, either, and here they are (below) on our dining table next to a falling-apart paperback book -- another little orphan staying home with me -- not rejected but special, i.e., slated for home consumption.
Last but not least: presentation! A big, old, beautifully decorated cookie tin from Germany held all the cookies I made and would have held more. They'll keep well in the tin, also. I wouldn't have minded a tin from France, but the German one found me and worked out fine.