Hey sweetie cookies9/10/2023 ![]() These cookies are the perfect size for a little snack and almost impossible to resist when I’m grocery shopping. These cookies are little drops of heaven with a soft and chewy texture that tastes exactly like cookie dough. If you love cookie dough as much as I do you’ll love Monica’s Gourmet Cookies signature chocolate chip cookies. Nantucket also offers vegan cookies and a wide selection of yummy favors including peanut butter and oatmeal raisin. The chocolate chip cookie has a crunchy edge, the ideal amount of chocolate chips and a soft center which is exactly how it should be. Nantucket Baking CompanyĪ typical Saturday morning involves a trip to Martha’s Vineyard for wine and Nantucket Baking Company for a baguette and cookie. You also can’t go wrong with their chocolate chip cookie, but trust me the island cookie is the absolute best. With a combination of walnuts, coconut and chocolate chips this cookie is honestly pure perfection. I’m on island time each time I treat myself to an island cookie from Wealthy Street Bakery. Luckily I’ve searched high and low for the very best cookies throughout Grand Rapids and narrowed it down to my top five favorites (this wasn’t an easy decision). Sprinkle with a bit of sanding sugar if desired.Let’s be honest you can’t go wrong with a classic chocolate chip cookie that has a crispy edge and chewy center. Instead of dipping, you could also spoon or pour a bit of the glaze over the cookies. Slowly add the half and half until you get a nice thick glaze (you may not need to use all of the half and half specified).ĭip the top of each cookie into the glaze and allow to dry on wire racks until the glaze has hardened. Allow to cool completely before glazing.Ĭombine the sifted icing sugar, lemon juice, zest and flavouring (optional) in a bowl and whisk together. Don't wait for the cookies to begin to colour – the bottoms will brown slightly, but the cookies themselves won't colour.Īllow the cookies to cool on a wire rack before removing from the baking pan. ![]() Bake for about 8 minutes, rotating the pan halfway. It will form a thick batter.ĭrop the batter by teaspoonfuls onto your baking sheet (I used a small scoop), allowing room for the cookies to spread (mine didn't spread much). Turn the mixer down to low and alternate adding the flour mixture and the ricotta until combined. Add the eggs one at a time, mixing well after each. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes on medium speed. In another bowl, mix together the ricotta and vanilla. 1 tablespoon)ġ/2 teaspoon vanilla, orange or anise extract (optional)Ĭombine the flours, baking powder and baking soda in a bowl and whisk together well. One pound confectioners sugar, sifted (about 4 cups before sifting) One 15-ounce container ricotta cheese (whole milk or part skim)ġ cup unsalted butter, at room temperature One comment I overheard was “Oh my god, I have to leave here before I eat them all.” Of the cookies I’ve made so far, these are by far the most popular. Everyone loves how soft and fluffy they are, and I got a request to put that lemon glaze on everything. I ended up using only about half of the dairy specified and I think it could have cut that down even more and gone with a slightly thicker glaze. And be careful when adding the liquids – it got thin really quickly. I actually ended up with way more glaze than I needed, so feel free to cut that part of the recipe by about half. After glazing, they have a real punch of lemon. The cookies themselves don’t gain any colour and stay very pale, but the bottoms brown a bit. I don’t think the ricotta adds any flavour (not that I noticed anyway), but a lot of moistness.īefore glazing, these cookies have a fairly neutral flavour, but a nice sweetness. The dough ends up being more like a thick cake batter than a cookie dough, which really shouldn’t have surprised me considering the mixing directions were also more like a cake recipe – with alternating dry and wet ingredients.Īnd the final cookies? Like little dollops of cake. I had no idea what a ricotta cookie might be like, but I imagined something with an almost cheesecake-y flavour and texture. ![]() I initially saw this recipe when I picked out the orange cookie recipe a few weeks ago and was intrigued by the concept. Have I mentioned that I love lemon? Once or twice? Sorry, I’ll try not to get stuck in a rut. ![]()
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