Cookie of the Month: September 2025
“I started making this cookie for my daughter’s 6th birthday. We were having her party at Carter Mountain. The apple orchard is located in the hills of Virginia, and I wanted to have the perfect cookie for the day. The crispy wheat shortbread with heavy-hitting seasonal spice... plain and simple, was just the ticket. Needless to say, nibbling cookies and drinking warm cider on a crisp fall day is a heartwarming endeavor. I hope that they make you smile as I am while reminiscing about this time past.” - Jason Daniels
Spicy Wheat Cookie
Jason Daniels, Executive Chef at Providence Country Club
Ingredients:
6 ounces butter
¾ cup brown sugar
¾ cup sugar
1 teaspoon vanilla
2 eggs
1 ¾ cups all-purpose flour
1 ¾ cups wheat flour
½ teaspoon salt
2 ½ teaspoons cinnamon
1 teaspoon ground ginger
Pinch of nutmeg
Directions:
In a stand mixer, combine all wet ingredients excluding the eggs and mix on medium speed until ingredients have lightened in texture and are well creamed.
Add eggs one at a time; remember to scrape the sides of the bowl down between and after additions.
Turn the mixer off and add all sifted dry ingredients. Start the mixer at “stir” or the 1st speed setting and mix until completely combined and homogenous. Mixing up to, but no longer than, 2 minutes. Remove and wrap with plastic. Can be refrigerated at this point and used in the future. Dough holds well for up to 7 days.
Transfer the dough to a floured surface and with a rolling pin, roll to ¼” in thickness. Cut into desired shapes and bake at 325 for approximately 7 minutes. Allow to cool, drizzle with melted white chocolate, or dust with powdered sugar.