COOKIES OF THE MONTH
15
March 2020 I “Heath Bar Cookie” I Ron Gordils – Old North State Club Growing up my great grandmother would always hand out heath bars for the holidays. That and a five dollar bill for every birthday, Christmas and even Easter card she would hand out J . She has been gone for a few years now but anytime I have a heath bar I think of her. This cookie is a delicious balance of cookie dough and heath bar crunch. Enjoy! Ingredients: 2 ½ Cups All-Purpose Flour 1 TSP Salt 1 Cup (2 sticks) Unsalted Butter ¾ Cup Brown Sugar 2 Eggs 1 TSP Vanilla 1 ½ Cups Chopped Heath Bar pieces (Eight 1.4 ounce bars) ½ Cup Chopped Walnuts
1 TSP Baking Soda ¾ Cup Granulated Sugar
Directions: Whisk dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside. Whisk butter, sugars, vanilla, then add eggs: In a large bowl, beat together the butter, brown and white sugars, and vanilla. Beat in the eggs one at a time. Make and chill dough: Add the flour mixture a third at a time, beating after each addition. Beat in the Heath bar walnut mixture. Chill cookie dough for at least 30 minutes (better an hour or longer). Spoon out dough balls onto cookie sheet: Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Leave ample space because they do spread. Bake: Bake at 350°F for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes.
April 2020 I Carrot Cake Cookies I Easter Bunny’s Pick – McConnell Golf Corporate Office Ingredients: 3/4 Cup (1 1/2 sticks) Butter, softened 1/2 Cup Granulated Sugar 1 TSP Pure Vanilla Extract 1 TSP Baking Soda 1/4 TSP Ground Nutmeg 1 Cup Packed Shredded Carrots ded Coconut 1/2 Cup Raisins CREAM CHEESE GLAZE 1 Cup Powdered Sugar 4 TSP. Milk Directions:
1 Cup Packed Brown Sugar 2 Large Eggs 1 1/2 Cups All-Purpose Flour 1 TSP Ground Cinnamon 1/2 TSP kosher Salt 3/4 Cup Unsweetened Shred2 Cups Old-Fashioned Oats
1 OZ. Cream Cheese, at room temperature 1/4 TSP Pure Vanilla Extract
Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined. Stir in carrots, coconut, raisins, and oats and mix until just combined. Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool. Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.
