FOOD & DRINK taste of summer
Nothing beats a cookie In Italy, they are called biscotti, the Spanish call them galletas and in England they are known as biscuits. The name cookie is actually derived from the Dutch word koekje, meaning “small or little cake.” They name fits well since cookies came about when bakers would use a small amount of cake batter to test oven temperature and voila! the cookie was born. Cookies come in a variety of styles–crispy, soft, fruit-based, sugarloaded, simple, savory, and the list goes on. We’ve rounded up a few of our staff favorites, so you can keep the cookie jar full all summer long. R ABBIT COOKIES We don’t know where the name came from, but one ingredient gives these an added boost. Ingredients 1 cup butter 2 cups brown sugar 6 Tbsp. white sugar 2 eggs 4 tsp. vanilla extract 1 tsp. baking powder 1 tsp. salt 3 1/2 cups all purpose flour 3 tsp. crushed instant coffee 16 oz. chocolate chips Instructions 1 Preheat oven to 375 degrees and line baking sheet with parchment paper 2 Cream butter and sugar with a mixer until fluffy 3 Beat in eggs and vanilla extract 4 Combine dry ingredients and beat into butter mixture 5 Stir in chocolate chips by hand 6 Drop by large spoonfuls onto greased baking sheet
Favorite take-along for the Beach
7 Bake for 8 - 10 minutes. Makes 30 large cookies LEMON ROSEMARY OLIVE OIL COOKIES Inspired by locally grown Terra Dolce Olive Oil, this cookie disappears fast. Ingredients 2 cups all purpose flour (don’t sift) 10
TO O M B S CO U N T Y M A G A Z I N E
1/2 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp salt 1 cup sugar 1/3 cup extra virgin olive oil (we highly recommend Terra Dolce Extra Virgin Olive Oil for the best flavor) 2 tsp. lemon zest 1/2 tsp. finely chopped FRESH rosemary 2 eggs 1/2 teaspoon vanilla extract Instructions 1 Preheat oven to 350 degrees and line baking sheet with parchment paper 2 In medium bowl, whisk together flour, baking soda, baking powder and salt 3 In a large bowl with an electric mixer, beat sugar, olive oil, lemon zest and rosemary until smooth. Beat in eggs and vanilla.
Light and Flavorful
4 Slowly add dry ingredients 5 Roll cookies into tablespoon size balls, place them on baking sheet 1 inch apart. 6 Sprinkle each cookie with a little bit of sugar (optional) 7 Bake 11-13 minutes ALMOND JOY COOKIES You either like coconut or you don’t, but if you do, this is your cookie Ingredients 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 tsp. vanilla 4 1/2 cups flour 2 tsp. baking soda 1 tsp. salt 4 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds