Courtesy of Chef Brandi, KAM Appliances
Prep time: 15 minutes Cook Temperature: 350
Cook Time: 14 Minutes Yield: 12-18 cookies
2 3/4 cups Flour
1 tsp Baking Soda
½ tsp Baking Powder
1 cup Softened Butter
1 cup White Sugar
4 TBSP Brown Sugar
2 tsp Vanilla
1 cup Candied Fruit
1. Preheat Oven to 350, Line a baking sheet with parchment or silicon pad.
2. Cream butter, vanilla, egg, brown sugar, and white sugar.
3. Add flour, baking soda, baking powder.
4. Fold in candied fruit.
5. Shape cookie dough into desired shape (only minor flattening and spreading occurs)
6. Bake for 10-14 minutes.
You may add pecans or walnuts to the candied fruit mixture, just do not exceed 1 ¼ cup of fold in mixtures. You may also make them into little balls instead of a flat cookie and shake in powdered sugar when they have finished baking.
Q. Why did you choose to get involved with CCCI?
A. When I retired, I wanted to give back & support the community by combining my experience in marketing, developing businesses & start-ups with the needs of the community. Looking at the challenges of our seasonal economy and thinking about how to help people who wanted to create businesses that are year ‘round felt like the right match. And providing resources to do that is what the Incubator concept is all about.
Q. What advice would you give someone wanting to follow a similar path?
A. 2 things – (1) understand what you know how to do in order to add value and (2) understand what you like to do. Sounds simple, but putting it into practice and finding that right match where you can be effective takes some effort
Q. In your business, what has been your most proud moment?
A. With Cape Cod Culinary Incubator, we were awarded 3 grants in 2019 – 2 from the State & 1 from USDA. Pretty rare for a small, fledgling non-profit and they have really given us the energy to build momentum around our initiatives
Q. How has the CCCI helped you get your business off the ground, or how would you have benefitted from a similar organization when you were starting out?
A. If I look at what CCCI wants to bring to culinary start-ups, I think it is 2 main areas (1) having people with start-up experience as a resource to lean on as these Cape Cod culinary entrepreneurs begin their start-up journey and (2) bringing resources together in the form of experienced individuals who have worked in various food businesses. If we can continue bringing those areas of expertise to Cape Cod start-ups, they will have a great resource.
Q. What keeps you busy outside work?
A. These days golf – when my knees were better (younger) running half-marathons
Q. Describe your perfect day of eating on Cape Cod?
A. Having family visit & enjoying steamers & lobster