Wednesday, September 9, 2009

Cookie Baking at Andon-Reid Inn Bed and Breakfast

The past couple of days have been a tad overcast in Waynesville, North Carolina. That is a bit unusual for this time of year. I honestly don't mind the gray skies, it gives me time to catch up on my baking, which I love to do, but if the sun is shining I feel guilty staying indoors. So here's my chance! The next couple of months are really busy at Andon-Reid Inn, so I have devised a "cookie" plan. It seems that whoever enters through the doors of this bed and breakfast, they have heard about all my different cookies that I bake. That's a good thing. I even have a couple of previous guests, the homes they have built in the mountains are now completed, that know when the cookies go out to the Garden Room and they make impromptu visits. Ron and I find that to be hilarious and we love visiting with them again. However, it has been difficult keeping up with the demand. I now take a day and make five different cookie doughs, measure them out and freeze them. When you bake frozen cookies they tend to be thicker and a bit more dense.That's the way I love them. Once they're frozen, I bag them up, label them, put the oven temp and baking time on the Ziploc, then put them back in the freezer. At the end of my baking day I have five different kinds of cookies each yielding 5 dozen. That will keep me in the cookie business for a couple of weeks.

Here is one of the cookie recipes most requested by our guests. Everyone seems to have their favorite but this is different from the regular chocolate chip or peanut butter cookie. Give it a try and give me your feedback.

Andon-Reid Inn Crunch Drops
1 cup shortening
1 cup brown Sugar
1 cup granulated Sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder AND baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 cups quick oats
2 cups Rice Krispies
1 cup shredded coconut

Cream the shortening, add sugars, eggs and vanilla. Add all dry ingredients up to the oats. Mix together and then add oats, Rice Krispies and coconut.

Drop by teaspoons onto greased baking sheet or parchment lined baking sheet. Bake at 350 degrees for 13-15 minutes. If you froze the cookie dough bake for a minute or two longer.

Makes 5 dozen

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

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