Cookie Recipes! | Down East Cookie Swap

Cookie Recipes

Baker

Bonnie Cohen

Ingredients

Instructions

Makes approximately two dozen cookies

Baker

Stephanie Miller

Ingredients

Cookies:

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the ricotta cheese, powdered sugar, and orange zest until smooth and creamy.
Gradually add the flour, baking powder, and cinnamon, stirring until a soft dough forms.
Fold in the chopped pistachios and mini chocolate chips until evenly mixed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
Bake for 12–15 minutes, or until the edges turn a light golden brown.
Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
Drizzle the melted dark chocolate over the cooled cookies for a beautiful finish.

Baker

Kelly Hagenbuch

Ingredients

Crust:

Topping:

Instructions

Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.