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.
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
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 TOOMBS COUNTY MAGAZINE
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
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
Favorite
take-along
for the
Beach
Light
and
Flavorful