Zach Smith didn’t just recently enter into the cookie making business to make some extra money; he’s really making memories with his tiny daughters, Oaklyn, 3, and Emersyn, 3 months, who of course are his best customers, for life.  

Smith, who is a local pharmacy tech by profession, has lived in Shelbyville his entire life. As for baking, he advises that his mentor was likely his granny, Bobbie Richardson.  

“I can remember when I was little, she would make homemade chocolate pies and my favorite homemade chocolate cake!” He wants to share such memories with his little girls.  

The father of two said he started making his signature butter cookies because, well, he just wanted to have some one day. The rest is history in the making.  

“It’s taken me a hot minute to get my recipe perfect. When I first starting making these, I made all my co-workers be the guinea pigs. One day they all said, ‘you should start selling these.’”  

His co-workers as well tell him his cookies are better than some of the franchise places so popular in towns like Murfreesboro.  

“I honestly didn’t think that making cookies would take off, but here I am, making cookies every other day!” Orders are coming in left and right now, he says. 

“I really enjoy baking. It’s my side hustle and hobby.”  

Will markets distribute Zach’s Butter Cookies or perhaps Smith’s Special Butter Cookies, along with well-known brands in the future? Only time will tell.  

But for now, call 931-607- 2686 to place an order. (They’re really good! - T-G Staff Writer).  

Cookie cutter tips  

The aroma of freshly baked cakes, pies and cookies wafts through the air of many homes this time of year. Cookies are a tradition passed down through the ages. In medieval Europe, small, spiced cookies were exchanged as treats, and people still bake and share gingerbread cookies today.  

Cut cookies are some of the most popular cookies year-round. Some families may have their share of favorite cookie cutter shapes and dough recipes.  

Certain techniques can make family-time baking sessions easier and ensure consistent results.  

• Work on a lightly floured, cool surface, such as a cutting board or stone counter top. Never work on a warm surface, which can cause dough to spread and stick.
• Roll out the dough between two sheets of baking or parchment paper. Betty Crocker recommends a thickness of about 1⁄8 inch, unless noted in the recipe. This prevents the dough from sticking, and parchment enables you to easily transfer rolled-out dough to a refrigerator or elsewhere.
• When rolling out dough, portion it out into a few smaller amounts to roll out more easily. This will also help it to chill more readily.
• Cookies cut most easily when the dough is chilled. Refrigerate the dough for as long as possible, ideally an hour or more — even overnight. The more chilled, the firmer the dough will be.
• Rubber rolling pin rings that slip onto each side of the rolling pin can help ensure that the dough is being rolled out to a uniform thickness.
• Dip cookie cutters into flour with each cut. Work from the center and move out to the edges when cutting out your designs. Try to maximize space and avoid scraps and rerolling.
• Some expert bakers say that metal cookie cutters cut cleaner than plastic ones. Whichever cutter you use, cut the cookie by pressing straight down; try not to twist or jiggle the cookie cutter when using it. Doughs with a high butter content can help, as the extra grease helps separate the dough from the cutters.
• If cut cookies have gotten warmer, place them in the freezer for a few minutes to firm up again and then cook. This will guarantee the cookies will not spread or distort while baking. Such extra steps may seem like they will take a lot of time. However, the extra effort and attention to detail will help produce cookies that win rave review