By Michelle Reese
Baking cookies is a favorite tradition for many families this time of year. We asked Beverly’s Pastry Shop (our 2018 Happening List Winner for Best Bakery) to share a few favorite cookie recipes. Follow the recipes below to make these tasty treats in your own kitchen. Or if you’d rather leave the baking to the experts, be sure to visit Beverly’s Pastry Shop in Pottstown.
Grandma Rosie’s Ricotta Cookies
- 1 cup butter, room temperature
- 1-3/4 cups granulated sugar
- 2 eggs
- 15 ounces ricotta cheese
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 cups flour
- 1-1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- 3-4 Tablespoons milk
- 1/4 cup sprinkles
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes.
Add in the eggs, ricotta cheese, vanilla, salt, baking powder and baking soda. Mix for an additional minute until combined, scraping the sides of the bowl as necessary.
Turn the mixer to low, and add in the flour, mixing until a dough forms.
Portion out the dough using a medium (2 Tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
Bake for 8-10 minutes until the edges are lightly golden.
Transfer to a wire rack.
In a medium bowl, whisk the powdered sugar, almond extract and milk until smooth.
Spoon the glaze over warm cookies, or alternately, dip the cookies into the glaze. Sprinkle the cookies with colored candy sprinkles while the glaze is still wet.
Brownie Buckeye Cookies
- 1 box fudge brownie mix (19.5 ounce or family size)
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 large egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 4 ounces semi-sweet chocolate chips
Heat oven to 350° F.
In a medium bowl, beat the brownie mix, butter, cream cheese and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
In a separate bowl, mix the powdered sugar and peanut butter until it is completely combined. Form the mixture into about 1-inch balls. Make sure you have one ball for each cookie. Set aside.
Bake the cookie dough for 12 minutes, keeping an eye on them to make sure the cookies don’t overcook.
As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peaut butter mixture will soften slightly, but that is okay.
Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for an additional 15 seconds, or until the chocolate is completely melted. Spoon about 1/2 Tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball.
Let the chocolate set. Store cookies in an airtight container.
Beverly’s Pastry Shop is taking holiday orders until December 18. They’re also offering this year take-home cookie decorating boxes. For $20, you’ll take home 12 cookies and supplies to decorate at home. Looking for something fun for a party? Purchase 12 dessert shooters for $25.