Georgia Magazine - August 2010 - (Page 29)

“We want to branch out and become the next Mrs. Fields,” O’Neill says. “People always tell us, ‘These are the most amazing cookies.’ But I don’t want to lose the hominess, the real friendly atmosphere of this place.” She won’t forget about the shelter. “My ultimate goal, when we make it big, is to sell it” and donate the proceeds “so the shelter would never have to worry about funding again.” Before that can happen, though, O’Neill has many long hours ahead of her. “It’s very hard work. It’s not just the physical labor. It’s not just coming up with the recipes. It’s not just the baking. It’s not just managing people. It’s all of that.” The rewards for her efforts, however, are sweet: happy customers, appreciative employees, a grateful nonprofit—and cookies. “I still love chocolate chip cookies,” O’Neill says. “I eat one every day.” Deborah Geering lives in Decatur, where she has easy access to her favorite Cookie Studio cookie, Cherry Ginger Explosion. As a child, Barbara O’Neill’s family would travel twice a year from Binghamton, N.Y., to New York City to visit relatives. “The first thing we did when we got to the city was to head to Zabar’s to get their signature black-and-white cookie. This is my rendition of this childhood favorite,” she says. Black and White Cookies Cookies 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2/3 cup buttermilk, well shaken 1 tablespoon vanilla 3/4 cup (1-1/2 sticks) unsalted butter, room temperature 1 cup granulated sugar 2 eggs Icing 3 cups confectioners sugar 1/4 cup light corn syrup 3 tablespoons fresh lemon juice 1 tablespoon vanilla 1 to 2 tablespoons water, or as needed 1/2 cup unsweetened Dutch-process cocoa powder Preheat oven to 350 degrees. Whisk together flour, baking soda and salt in a bowl. In a cup or small bowl, stir together buttermilk and DAVID H. NASH Step inside this door to satisfy your sweet tooth. Cookie Studio treats include cupcakes, brownies and, of course, loads of cookies. vanilla. Beat together butter and sugar in a large bowl until pale and fluffy. Add eggs and beat until combined. Mix in flour mixture and buttermilk mixture alternately in batches at low speed beginning and ending with flour mixture. Mix until smooth. Using an ice cream scoop or measuring cup, drop 1/4 cup batter onto a parchment-lined baking sheet, leaving 2 inches between each cookie. Bake 7 minutes, turn the pan and bake another 6-7 minutes or until the tops are light golden in color and cookies spring back when tops are pressed. Allow cookies to cool before icing. While cookies cool, prepare icing. In a small bowl, mix together confectioners sugar, corn syrup, lemon juice, vanilla and 1 tablespoon water until smooth. Once mixed, divide icing in half, placing each half in a separate bowl. In one bowl, stir in cocoa, adding more water, 1/2 teaspoon at a time, as needed to thin to the same consistency as white icing. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half. Makes 16 cookies. 29 DAVID H. NASH August 2010 More online at www.georgiamagazine.org JENNIFER J. HEWETT http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2010

Georgia Magazine - August 2010
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Festival Guide
Currents
Warner Robins Hits a Home Run
More Little League Action
For the Birds
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
Cookbook of the Month
Snapshot
Additional Snapshot Photos
Bonus Recipe of the Month

Georgia Magazine - August 2010