Apricot Honey Fromage Blanc Cookies

Apricot Honey Fromage Blanc Cookie

 

Adapted from Pizzazzerie Cream Cheese Cookies

Make sure to follow Pizzazzerie’s advice and refrigerate this dough for an hour before scooping.

INGREDIENTS

  • 1/2 cup butter, softened (1 stick)
  • 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)

INSTRUCTIONS

  1. Line baking sheet with parchment paper. Cream together butter and Fromage Blanc with electric mixer.
  2. 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.
  3. Mix in chocolate chips by hand until evenly distributed.
  4. Cover bowl and refrigerate dough for at least an hour.
  5. Preheat oven to 375 degrees F.
  6. Roll dough into 1-2 inch balls. Dough is sticky so using flour on your hands will help.
  7. 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.

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      PO Box 1902, Bandon, OR 97411

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