Fromage Blanc is a delightful spreadable fresh cheese that
has a lot in common with cream cheese and ricotta. Made with milk instead of
cream, this cheese is creamy, rich and has a slightly tart base flavor. Face
Rock Creamery makes three versions of Fromage Blanc – creamy Classic, sweet Apricot Honey and
Cranberry Honey, and savory Garlic Olive.
These cookies are the perfect way to learn how to use Fromage Blanc in your baking!
4 ounces Apricot Honey
Fromage Blanc, room temperature
1 cup granulated white
sugar
1 egg
1 teaspoon vanilla
extract
1 teaspoon almond
extract
1/2 teaspoon baking
powder
1 3/4 cup cake flour
1 cup semi sweet baking chunks (or
chips)
Directions
Line baking sheet with parchment
paper. Cream together butter and Fromage Blanc with electric mixer.
Add sugar and beat for 1 minute.
Add egg and beat to combine. Add extracts and beat until combined. Add in
baking powder and cake flour (in three sections), mixing to combine.
Mix in chocolate chips by hand
until evenly distributed.
Cover bowl and refrigerate dough
for at least an hour. Don't skip this step!
Preheat oven to 375 degrees F.
Roll dough into 1-2 inch balls. Dough
is sticky so using flour on your hands will help.
Bake for 9-11 minutes. Important:
Pull them out when you see the underside edges turning golden! This might vary
for your oven and altitude. Watch these cookies carefully.
