5 minute read
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.
RABBIT 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 7 Bake for 8 - 10 minutes. Makes 30 large cookies
Favorite take-along for the Beach
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) 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. 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
Light and Flavorful
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
Instructions 1 Preheat oven to 375 degrees and lightly grease cookie sheet or line with parchment paper. 2 Combine dry ingredients and set aside. 3 In large bowl, cream butter and sugar together. Beat in the eggs, one at a time. Stir in vanilla. 4 Stir in dry ingredients until well mixed, then stir in chocolate chips, coconut and almonds. Drop by rounded tablespoons onto the prepared cookie sheets. 5 Bake 8-10 minutes. Cook on baking sheet for 5 minutes before removing to wire rack to cool completely.
OLIVIA’S FAMOUS SNICKERDOODLES
This is an easy favorite for a traditional cookie that brings lots of smiles
Ingredients 1 1/2 cups sugar 1/2 cup salted butter 2 eggs 2 3/4 cup self-rising flour
Topping 1/3 cup sugar 1 teaspoon ground cinnamon
Instructions 1 Preheat oven to 400 degrees 2 Cream butter and sugar with a mixer until fluffy and beat in eggs. 3 Slowly mix in flour. Form into round balls of dough. 4 Mix together 1/3 cup sugar with cinnamon 5 Roll balls into mixture. Place two inches apart on ungreased cookie sheet. 6 Bake for 8 - 10 minutes and transfer to cooling rack when done.
Easy and Quick
CHOCOLATE ICED BUTTERSWEETS
Melt in your mouth and slightly time consuming but worth every minute
Cookie – 1 cup powdered sugar 1 cup butter, softened ½ tsp. salt 2 tsp. vanilla 2 cups all purpose flour
Preheat oven to 350°. In a large bowl, cream powdered sugar, butter, salt and vanilla until light and fluffy. Slowly blend flour into creamed mixture. Shape dough into balls, using a teaspoon full of dough for each cookie and place on a greased cookie sheet. With thumb, make an imprint in the center of each cookie. Bake for 12-16 minutes or until very lightly browned on edges. Immediately remove from cookie sheet. (To make a deeper imprint in cookie, press again immediately after removal from oven). Fill each warm cookie with ½ tsp. of filling. Filling – 1 cup powdered sugar 2 Tbsp. flour 1 tsp. vanilla 3 ounce cream cheese, softened ½ cup chopped pecans ½ cup coconut (optional)
In a small bowl, cream powdered sugar, flour, vanilla, and cream cheese until light and fluffy; stir in nuts and optional coconut. Set aside.
Frosting – ½ cup chocolate chips 2 Tbsp. water 2 Tbsp. butter ½ cup powdered sugar
In small saucepan, melt chocolate chips with water and butter, stirring constantly until melted. Remove from heat, whisk in powdered sugar and blend until smooth. Drizzle over cookies. Yield: Approximately 3 Dozen
A cookie’s best friend
LOVEY’S FUDGY BROWNIES
This is not your ordinary brownie...fudgy on the inside with a slightly crisp top. Ingredients 2 sticks unsalted butter 4 oz. unsweetened baker’s chocolate, chopped 2 cups sugar 4 eggs 1 tsp. vanilla 1 cup all purpose flour 1/2 tsp. salt 1 cup chopped walnuts or chopped pecans
Instructions 1 Preheat oven to 350 degrees. Grease a 9x13x2 inch pan. 2 In a large saucepan heat butter over low heat until 1/2 melted. Add chocolate and stir until melted. Remove from heat, stir in sugar with wooden spoon. 3 Beat in eggs one at a time. Stir in vanilla. 4 Add flour and salt all at once and mix until blended. Stir in nuts. 5 Bake 30 minutes.
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At Darby Dental Services we believe in keeping teeth for a lifetime, which starts with good dental hygiene and regular visits to the dentist. No matter what your needs, Dr. Jeremy Wood can help your family create a dental routine that ensures a lifetime of smiles. New Patients Welcome! 912.537.3377
