PASTRY
Inside the Cookie Jar Pastry chefs share their favorite cookie recipes and how they’ve helped make them a club staple. By Pamela Brill, Contributing Editor
EVEN THE MOST ELABORATE plated desserts can’t compete with the comfort and consistency of a classic cookie. The fresh-from-the-oven smell conjures up memories of grandma’s kitchen, where a plate of warm cookies and a glass of milk made a perfect snack. Pastry chefs take great pride in recreating such moments for members and guests. As they reveal which cookie recipes are worth playing with, these pastry pros explain how subtle tweaks to their ingredient list and procedure have enhanced the flavor without compromising nostalgia. SUGAR AND SPICE At The Country Club at Castle Pines in Castle Rock, Colo., members are sweet on a cookie that’s almost as fun to say as it is to eat. Snickerdoodles, produced by Pastry Chef Julie Eslinger, who has been at the club since August 2020, is a favorite of kids and adults alike. “The members love them because they’re soft and have a great cinnamon flavor,” she says. 20 l Club + Resort Chef l November 2022
The cookie’s unusual moniker hails from the German word schneckennudeln, which translates to ‘snail dumpling’—a nod to the shape and texture of the crunchy, crispy treat. Eslinger credits the cookie’s universal appeal to its versatility despite its worldly origin. “They are great for any season and can complement different menus,” she explains, noting the snickerdoodle’s
presence on banquet and special event menus. While Eslinger has been making snickerdoodles since she was a kid, she adapted her recipe for professional production four years ago. This past March, she began using Saigon cinnamon after spending time with a fellow pastry chef. “This is what she had on hand, and I loved the difference,” says Eswww.clubandresortchef.com
