Cookies of the Month

JANUARY: RASPBERRY PECAN THUMBPRINT COOKIES

By Kenric Hunt - Brook Valley Country Club

FEBRUARY: MARBLED VALENTINE SUGAR COOKIES

By Sean O'Neill - Treyburn Country Club

This cookie came to mind because of one of my elementary teachers, it was her favorite to give out during Christmastime. I don’t remember details of why it was her favorite, but we knew they were in our goody bags… enjoy a little sweet from a sweet teacher!

Ingr 1 ½ edients: Cup Unsalted Butter, room temperature 1 Cup Sugar 1 Large Egg Yolk 1 3 ¼ TSP Vanill ⅓ AP Cup TSP Salt a F Extr lour act 1 Cup Toasted Pecans, finely chopped Raspberry Jam

Directions:

Beat the softened butter and sugar in a large bowl using an electric mixer. Mix in the egg yolk and vanilla extract. Mix in flour, salt, and chopped toasted pecans. Mix until well incorporated. Cover with plastic wrap and refrigerate for 30 minutes. Using a cookie scoop, scoop out mounds of the cookie dough into a baking sheet lined with parchment paper. Using your thumb or the back of a teaspoon, press into the center of each cookie. Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie. Bake at 350°F for 30-35 minutes, or until golden brown in color. This is a simple cookie recipe that will last for generations. My Nonni used to make these cookies for me when I was younger; at first to be her valentine, then to give to my valentine. Now I make them with my daughter and tell her she is my valentine. Enjoy!

Ingredients: ½ Cup Unsalted Butter ½ Cup Granulated Sug so ar ftened 1 Large Egg 1½ TSP Vanilla Extract ¼ TSP Salt ½ TSP Baking Powder 2 Cup All-Purpose Flour Red Gel food coloring

Directions: In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in egg and vanilla, followed by salt and baking powder. Scrape the bowl as needed. Gradually mix in flour, increasing speed as needed until dough is fully combined and no streaks remain. Divide dough in half, transfer half to a clean bowl, set aside. Add a small amount of dark pink gel food coloring to the remaining dough. Beat until fully tinted and no streaks remain. Pinch off golf ball-sized portions of dough, rolling into balls. Create a pattern of alternate colored balls of dough on your workstation. Gently, knead all dough together until swirls of color are visible. Do not over mix. Shape into a disc and wrap in plastic. Chill for 30-60 minutes. Preheat oven to 350°F. Prepare a bak out in d g she ough et with a to ¼-inc s h ilicone thick, ba on king mat a lightly or parch floured me sur nt pa face. per Cu . t Roll out heart shapes. Space two inches apart on a prepared baking sheet. Freeze cookies for 15 minutes. Press together remaining dough and scraps, re-wrap in plastic, and keep chilled until ready to roll and cut again. Bake at 350°F for 12 minutes. Allow cookies to rest on the pan for two minutes before transferring to a wire rack to cool completely.