Try These Kid-Approved Cookie Recipes from WaterColor Inn’s Pastry Chef

Every night during turndown service, guests of WaterColor Inn receive a unique freshly baked treat on their bed – the perfect way to close yet another memorable day at WaterColor. Talk about sweet dreams!

It’s our very own Pastry Chef Nicholas Clark who selects these sweet treats, and each of his favorite pastry creations follow a theme– whether it’s a nod to Northwest Florida or to a summertime memory, as is the case in FOOW’s acclaimed “Dirt Road Anthem” dessert, which brings together Mississippi Mud Pie, Graham Cracker and Oreo Dirt, Chocolate Cruller, Roasted Pecans all in one unforgettable dessert bowl. Seriously.

Our guests look forward to these sweet surprises stay after stay, but they’ve become especially popular among our youngest fans. Can you blame them? And because we can all use a little nighttime treat, we’ve asked Chef Clark to round up recipes for some of his favorite, kid-approved WaterColor Inn cookies. Now you, too, can enjoy them at home – though you need not save them for before bed. We encourage enjoying them all day long. Happy cooking! We can’t wait to hear which one becomes your favorite.

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ALMOND CRUNCH COOKIE

INGREDIENTS (makes 2 dozen cookies)

• 3 Large Eggs
• 1 Tsp Pure Almond Extract
• 1 Pound Box Confectioners’ Sugar
• 2 Cups Unbleached All-Purpose Flour
• 2 Tsp Baking Powder
• 1 Tsp Ground Cinnamon
• 1/4 Tsp Ground Star Anise
• 1/4 Tsp Ground Cardamom
• 3/4 Cup Blanched Almonds

DIRECTIONS

• Line two cookie sheets with parchment.
• In a standing mixer with a whisk attachment beat eggs on high speed until thick and frothy, about 10 minutes.
• Add almond extract and transfer mixture to a medium bowl.
• Clean and dry mixer bowl; using paddle attachment combine all dry ingredients on low speed until blended.
• Add egg mixture and increase speed to medium, beat until combined.
• Reduce speed to low and mix in the almonds.
• Use a large ice cream scoop to form cookies onto sheet trays 2 inches apart.
• Lightly press each cookie into a flattened disk. Cover cookies with plastic wrap and refrigerator overnight.
• Preheat oven 325°F
• Remove cookies from refrigerator and plastic wrap. Bake for 20 minutes, rotating halfway.
• Cool completely on wire racks. Store in an airtight container for up to 3 days at room temperature.

GRAHAM CRACKER COOKIE

INGREDIENTS (makes 2 dozen cookies)

• 2 cups Butter, Softened
• 2 cups Sugar
• 2 tsp Vanilla Extract
• 4 Egg Yolks
• 3 cups All-Purpose Flour
• 3 cups Graham Cracker Crumbs
• 1 tsp Baking Powder
• 2 tsp Baking Soda

Cinnamon Sugar Mixture:

• 2 cups Granulated Sugar
• 1 tsp Ground Cinnamon

DIRECTIONS

• Cream butter & sugar together on medium speed for about 2-3 minutes.
• Add egg yolks & extracts blend until homogenous.
• Add already mixed dry ingredients; blend until it comes together & let chill in refrigerator for 30 minutes.
• Preheat oven 325°F.
• Line a sheet pan with parchment.
• Scoop 2 oz. portions onto baking tray.
• Lightly press down on each cookie.
• Use cinnamon sugar mixture to toss each cookie just before baking.
• Bake for 6-8 minutes rotating half way & bake for additional 6-8 minutes.
• After 5 minutes of the cookies resting, place them onto wire racks to cool completely.

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To learn more about WaterColor Inn or book your family’s next stay, visit the resort online.