I walked in to our cookie factory in The Sashmill around 10:00 on Tuesday the 9th of December to bring my husband Larry, my husband and co-founder his cell phone. He often forgets it at home.
I was dressed in black pants, a button-down shirt and a black sweater, a little dressy from my usual attire. Larry was to be honored that day by the Santa Cruz City Council for a Citizenship award.
Our employees were scuttling about in their hairnets and aprons, assembling shipping boxes, filling gift boxes with two dozen of our delicious cookies and tying each box with one of our beautiful holiday ribbons. I hear Larry say, “Hey Shell, can you help tie bows?” “O.K.”, I said, quickly donning a white apron. I forgot to put on a hairnet and someone commented, “I guess as she is the Vice- Pres., she’s allowed to get her hair in the cookies.” So I put on one of our lovely hairnets that do so much for your sense of style, and started in.
Oh My! Working alongside with our packaging crew who are experts at tying bows and have been working here for years and years was a challenge. My bow-tying skills are rusty and I could hardly keep-up the pace. But I was really enjoying working “on the floor” with my wonderful employees instead of saying a quick “hello” on my way to the office up stairs.
The production crew had arrived early that morning to mix the different varieties of dough, hand-scoop the dough drops on cookie trays and bake the many cookies we produce each day. People ask all the time how many cookies we bake. Our answer is, “A lot!”
The packaging crew were assembling 250 boxes each filled with two dozen cookies in a white box tied with a candy cane striped ribbon to be shipped for a corporate account order. One of the many orders we receive each day.
The office staff organizes each web-site order to be baked, packaged and shipped by late afternoon when the FedEx truck arrives for pick-up. They make everything run so smoothly and efficiently. Everyone works very hard and sometimes during a rush to meet time demands they are all in aprons and hairnets because it’s “All hands on Deck!”
So it was time for Larry and I to take off our aprons and try to brush off all the glitter from the bow tying and get to City Hall for Larry to accept his award.
All in all a great day! I want to thank all of our wonderful employees for the hard work they do, not just during the holidays but all year long. I really appreciate your work ethic and dedication.
Thank you all. Shelly
Co-founder and Vice-President of The Pacific Cookie Company
The story behind Dorie Greenspans’s famous World Peace Cookies is one that is simply delicious. Dorie had baked these decadent cookies for a neighbor, and following the immediate consumption I imagine, her neighbor told Dorie that a daily dose of her cookies was all the world needed to ensure lasting peace. Naturally, the name became World Peace Cookies.
We thought we would share this sweet recipe on our blog today to celebrate World Peace Day. Enjoy!
(Makes about 36 peace and food coma inducing cookies)
- 1 1/4 cups (175 grams) all-purpose flour (see note)
- 1/3 cup (30 grams) unsweetened cocoa powder (see note)
- 1/2 teaspoon baking soda
- 1 stick plus 3 tablespoons (150 grams) unsalted butter, room temperature
- 2/3 cup (120 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 5-ounces (150 grams) bittersweet chocolate, chopped into chips (no pieces larger than 1/3 inch), or a generous 3/4 cup store-bought mini chocolate chips
- Note: If measuring by volume, it’s important to measure the flour and cocoa lightly, as follows: stir flour briefly in the container or bag, spoon into the measuring cup until it’s heaped above the rim, then level it with a straight-edged knife or spatula. If you dip the measuring cup into the container, you’ll have more flour and cocoa and a drier, crumblier, more difficult dough.
- Sift the flour, cocoa and baking soda together.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
- Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
- Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
- Center a rack in the oven and preheat the oven to 325 °F. Line two baking sheets with parchment or silicone mats.
- Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
- Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
(recipe taken from Food52)