The holidays are all about good food and delicious treats. People bake pies, make cakes, and of course, bake cookies.
Baking great-tasting cookies around the holidays is a tradition that I’ve kept alive in my family and in my work as the executive chef of TD Garden and regional chef for Delaware North Companies Sportservice. There’s nothing like a homemade cookie.
You could say I have cookies in my blood. My grandfather owned a bakery named Woolfie’s (his last name was Woolf). It started out in Newton, Mass., but he eventually moved it to Cape Cod. I worked there from the time I was 10 years old until I was 20. It was where I fell in love with cooking and preparing food.
My grandfather always had cookies in his bakery. My favorites were butter crunch and chocolate chip. I include both of these on my menus at TD Garden in Boston. I don’t include them just because they’re family recipes, I include them because they are really, really good.
Not surprisingly, whenever my wife makes cookies around the holidays for a cookie swap or just to enjoy, she make the same kinds. I lend a hand; but my wife gets all the credit.
Here is my recipe for butter crunch cookies. It’s the one my grandfather used and it’s the one I use at TD Garden. Feel free to make some of your own to enjoy this holiday season.
Butter Crunch Cookies
|Granulated Sugar||10 oz|
|Brown Sugar||8 oz|
|Baking Powder||3/4 oz|
|Vanilla||one cap full|
|Cake Flour||10 oz|
|Pastry Flour||10 oz|
Step 1: Mix the first seven ingredients together in a large bowl for 5 minutes or until smooth.
Step 2: Add flour and butter crunch. Mix.
Step 3: Scoop onto baking sheet and bake at 350◦ F for 8 to 10 minutes.
Yields: 36 cookies and tons of smiles.