Team Member Recipe: Cookie Strips

September 9, 2010


In addition to capably wearing many hats at Anderson Interiors, our receptionist is also a cook and baker extraordinaire.

Here’s her recipe for cookie strips. We think you’ll find them as yummy as we do!  Enjoy!

Cookie Strips

You’ll need:

3/4 cup butter
3/4 cup sugar
1 egg
1/4 teaspoon almond extract

2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup apricot preserves

1/2 cup vanilla or white chocolate chips
1 teaspoon shortening


Pre-heat oven to 350 degrees.

1.  In a large bowl cream butter and sugar until light and fluffy. 
2.  Add eggs and almond extract and blend well.
3.  In separate bowl, combine the flour, cream of tartar, baking soda, salt and nutmeg.  Gradually add to creamed mixture.
4.  Divide dough in half. Shape each half into 12″ X 2.5″ rectangle and place on ungreased baking sheet.
5.  Using the end of a wooden spoon handle, make a 1/4″ indentation lengthwise down the center of each log.
6.  Bake at 350 degrees for 10 minutes.
7.  Spoon preserves into indentation and bake for 10 to 12 minutes longer or until lightly browned.
8.  Cool for 2 minutes then move to a cutting board. Cut into 3/4″ slices and place on wire rack.
9.  In microwave, melt vanilla chips and shortening.  Stir until smooth. Drizzle over warm cookies. Let stand until set.

Yields  about 2 1/2 dozen cookies.

If you decide to try them, let us know what you think!

Staff Favorite – Italian Wedding Soup

June 24, 2010

In addition to sharing a passion for all things office furniture, the gang at our office is equally enthusiastic about food.  We’ve hosted  “Thanksgiving in July” lunches, staged “Pasta Days,” and it’s not at all uncommon for team members to bring in newly tried recipes as well as old favorites.  One that we all look forward to is Italian Wedding Soup,  a perennial favorite that some of us enjoy year round.

Italian Wedding Soup

Ingredients you’ll need:

One whole spring or roasting chicken (Size depends on the saucepan or stock pot you will be using.)
5 to 6 carrots – Cut in half  (As many as will fit in the same saucepan or stock pot) 
5 to 6 celery  stalks  – Cut in half  (Again as  space allows)
2 onions – Cut into halves or quarters
Onion powder
Garlic powder
1 10 oz. box frozen spinach, escarole, or greens – partially cooked and strained
1 box orzo,  pastina, or acini de pepe

For meatballs:

1 lb. ground turkey breast (Ground beef can be used, also.)
Bread crumbs
1 egg
Dried basil
Dried parsley flakes
Onion powder
Garlic powder
Parmesan cheese



Wash chicken and place in stock pot or sauce pan.
Add enough water to cover the top of the chicken plus ½ inch.
Add carrots, celery, and onions.
Add onion powder, garlic powder and salt – About 2 tablespoon of each.

Cover and cook on medium heat until chicken is cooked through and vegetables are soft. Stir occasionally. This will take a few hours. When the legs start to separate from the body of the chicken, it’s done.

While chicken is cooking, prepare meatballs per the method that’s included below. Cover and refrigerate until needed.

Once chicken is cooked through, remove from pot and place on a platter. Using a colander, strain the remaining contents into another sauce pan. Return that pot to stove top. Discard cooked onions, celery and carrots.

Cut chicken into small pieces and return to saucepan with chicken broth.  Add spinach, escarole or greens and simmer on low to medium heat.  Add meatballs and cook for an additional hour on medium heat.


In mixing bowl, season ground turkey breast  with onion and garlic powder (enough to cover surface)
Add liberal amount of parmesan cheese and bread crumbs
Add  2 tablespoons basil
Add 1 egg

Mix together and form into 1 inch balls.