Chefs Rebekah Turshen and Lisa Marie White share their versatile cookie recipes just in time for Generous Helpings.

We were lucky to have Rebekah Turshen of City House and Lisa Marie White of Marsh House join us last month for Chefs’ Dinner.

Now the two Generous Helpings chefs are opening up their recipe books and sharing two of their cookie recipes with us!

“It’s so nice to have cookie dough on hand for last minute sharing, warm out of the oven at home, or as a small gesture of appreciation on the go,” Rebekah said.

Rebekah and Lisa Marie started with a simple cookie dough and strawberry preserve recipe. They then transformed these basics into brand new and mighty delicious cookie recipes for you to enjoy.

Scroll down to find Rebekah’s Strawberry Thumbprint Cookie recipe and Lisa Marie’s Strawberry Cheesecake Bar recipe!

There are only a few Generous Helpings tickets left. Get yours before they’re gone! 

Cookie Dough Base

2 cups (4 sticks) unsalted butter, room temp
1 cup mascarpone*, room temp
2 cups granulated sugar
2 tsp vanilla extract
7 cups all purpose flour
2 tsp kosher salt
1/2 orange, zested

1) In a medium sized bowl, cream butter and sugar until light and fluffy, approximately 7 minutes on medium speed.
2) Add vanilla, salt, and orange zest.
3) In a separate bowl, whisk together flour and salt. Then add to creamed mixture until it just comes together—just until you don’t see dry flour any longer. Do not walk away from your mixer! This will happen quickly.
*Zerto is my favorite but any mascarpone will do. If you can’t find that, you can use cream cheese.

Quick Strawberry Refrigerator Preserves

4 cups fruit
1 lemon, zest and juice
1 cup sugar
pinch of salt
1 cup sugar

1) Break the berries into smaller chunks or leave whole. Throw 1 cup sugar, zest and juice over fruit, and squash everything together with the end of a rolling pin or whatever’s handy.
2) Cover and let sit overnight in the refrigerator.
3) Pour into large saucepan, make sure you have 3 or 4 inches of bare pot exposed, because the mixture could spill over. Add salt and remaining 1 cup sugar. Bring to a fast boil taking care the bottom doesn’t scorch. Maintain a nice boil while skimming surface a few times.
4) Cook until set, approximately 220 degrees. I like mind kind of loose. Follow canning instructions, or it’ll save in the refrigerator for a good while.

Rebekah Turshen’s Strawberry Thumbprint Cookies 

1) Preheat oven to 350 degrees.
2) Using the cookie dough base, scoop dough into balls with 1″ cookie scoop and place on cookie sheet 1” apart.
3) Poke indention in dough balls with finger or back of 1/4 teaspoon.
4) Place in refrigerator to firm up 10-15 minutes or store airtight in freezer for later.
5) Spoon cooled preserves into cookies and sprinkle with sugar.
6) Bake for 12-15 minutes to desired toastiness.

Lisa Marie White’s Strawberry Cheesecake Bars

Crumb Topping

1/4 cup unsalted butter
3/4 all purpose flour
1/2 cup quick cooking rolled oats
1/3 cup dark brown sugar
1/2 lemon, zested
3 scratches of nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt

1) In a medium bowl, gather everything expect butter and combine.
2) Add in butter using a large rubber spatula. You want it to be combined but crumbly. Set aside until ready for topping.

Strawberry Squares

1) Preheat oven to 375 degrees. Spray 9×13 baking dish with non-stick floured baking spray.
2) Make base cookie dough recipe and divide in half. Lightly press cookie dough into the bottom of greased pan. Bake approximately 15 minutes or until crust begins to brown. Let cool for 30 minutes.
3) Reduce oven to 325 degrees. Spread a layer of strawberry jam over the top and then scatter the oatmeal crumble on top.
4) Bake 25-30 minutes or when the crumb topping starts to become brown. Let cool!! While they may be quite delicious right out of the oven, they are a mess to eat. Allow to cool completely.