COOKIES OF THE MONTH

COOKIE OF THE MONTH: JULY 2023

BY RON GORDILS, EXECUTIVE CHEF AT SEDGEFIELD CC

Key Lime Cookie Recipe

The first pie I ever made was a key lime pie I remember following the recipe on the back of the key lime juice bottle I think I ate more of the meringue than what actually ended up on the pie Ever since that moment, I’ve had a love for that sweet and tart flavor Please enjoy this little sample of that delicious combination

Ingredients:

1 1/2 Cups All-Purpose Flour

1/2 Cup Cornstarch

1 Cup Butter, softened

1 Cup Powdered Sugar, plus more for dusting

2 TBSP Key Lime Juice

3 TBSP Key Lime Zest

Directions: 1 2. zest Mix in flour mixture just until combined

Whisk together the flour and cornstarch Set aside

Beat butter and powdered sugar together until light and fluffy. Beat in key lime juice and

Refrigerate dough for at least 1 hour

Preheat oven to 350°F

Line cookie sheets with parchment paper or spray with cooking spray

Scoop out cookie dough (about 1½ tablespoons) and form into a ball

Place on prepared cookie sheet and bake for 17-19 minutes or just until tops begin to turn golden

Remove and promptly sift lots of powdered sugar over the top of the cookies. Let the cookies cool completely on the cookie sheets before moving.

Store in an airtight container for up to 1 week

COOKIE OF THE MONTH: AUGUST 2023

BY KENRIC HUNT, EXECUTIVE CHEF AT BROOK VALLEY CC

Pecan Oatmeal Raisin Cookie Recipe

Even though I’m a cookie monster at home, I placed a call to a loved one to find out their favorite cookie I’ve exhausted what I have in my recipe box of family treats, so make enough for me and your family, and I’ll stop by for a sample!

Ingredients:

3/4 Cup Butter, softened

3/4 Cup White Sugar

3/4 Cup Light Brown Sugar, packed

2 Large Eggs

1 TSP Vanilla Extract

1 1/4 Cups All-Purpose Flour

1 TSP Baking Soda

3/4 TSP Ground Cinnamon

1/2 TSP Salt

2 3/4 Cups Rolled Oats

1 Cup Pecans, toasted

1 Cup Raisins

Directions:

Preheat the oven to 375°F Line two cookie sheets with parchment paper or silicone liners

Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt Gradually beat into the butter mixture Stir in oats, toasted pecans and raisins

Drop teaspoonfuls of batter onto the prepared cookie sheets.

Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through

Remove from the oven and let sit on the cookie sheets for 1-2 minutes before transferring cookies to a wire rack to cool completely