we heart goat cheese.

30 May

Sorry for the long hiatus! With school over I was relishing not being tied to a computer. I’ll try to be more consistent for the rest of the summer. 

John’s summer job is working for an awesome Ohio goat farm and creamery, Lucky Penny Farm. He sells their chèvre and feta (and fudge soon?) at the Pittsburgh Public Market in the Strip on Fridays and Saturdays. The year-old farm is cool not just because they make delicious cheese, but because they are dedicated to helping other small farms in the region and won a USDA Sustainable Agriculture Research and Education grant to aid that mission.

I got this interesting recipe for chèvre cookies from a postcard at their booth. What followed ended up being some of the best cookies I’ve ever made. They’re small and light, rustic yet sophisticated, and have a great subtle flavor.

Chèvre Cookies

Adapted slightly from Lucky Penny Farm’s recipe.
[print PDF]

Ingredients
½ cup unsalted butter, softened
1 cup granulated sugar
¼ cup milk
2 tsp. vanilla or 2” fresh vanilla bean
8 oz. soft goat cheese (chèvre)
½ tsp. salt
½ tsp. baking soda
2 cups all-purpose flour

For the icing:
cup powdered sugar
Fresh orange or lemon juice
Sprinkles or colored sugar

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add milk and vanilla. Fold in chèvre.

 

In a smaller bowl, whisk together salt, baking soda, and flour. Incorporate dry ingredients into wet.

 

Form small, tablespoon-sized balls of dough and press into baking sheet 2 inches apart. Bake for 8 – 12 minutes until edges are browned. Cool on a wire rack.

 

Whisk together powdered sugar and juice, adding juice until a thick glaze is formed.

 

Dip tops of cooled cookies into glaze, allow excess to drip into bowl, and flip over to dry. Sprinkle colored sugar over the tops.

Note: At the risk of sounding like a snob, I would definitely recommend naturally-dyed sprinkles for these cookies. Not sure if you can tell from the pictures, but the yellow and pink are natural, and the orange isn’t, and when I put the orange sprinkles on they looked almost aggressively loud next to the other colors. Before reading this article, I didn’t even know most food dyes were made from petroleum (in hind sight, it’s not surprising). While I’m not pledging off artificial colors because of this, I do find it a little creepy so I wanted to pass it on.

[Printable Recipe PDF Here]

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One Response to “we heart goat cheese.”

  1. Beth Ann Locke May 31, 2011 at 12:57 am #

    These look yummy! Gtoing to try them for next weekend….

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