Lemon Goat Cheese

Makes about 100 cookies

For the cookie:

225g – Butter, room temp
430g – Goat Rodeo Chèvre
400g – Sugar
3g – Kosher Salt
9g – Lemon Zest
2 – Large Eggs
8g – Vanilla Extract
500g – Flour
10g – Baking Powder

For the glaze: 

400g – Powdered Sugar
100g – Goat Rodeo Chèvre
20g – Lemon Juice
1g – Salt

Mix the butter and goat cheese in a stand mixer fitted with a paddle blade on medium speed until light and fluffy. Add sugar, salt, and lemon zest and continue mixing until combined. Add the eggs and vanilla and continue mixing until combined.

In a separate bowl, mix together the flour and baking powder. Add to the wet mixture in two batches, mixing on low speed until combined.

Wrap in plastic and chill for one hour.

Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.

Form dough into 1” balls and place on the prepared baking sheet, leaving at least 1” between cookies. Bake for 10-12 minutes, until starting to brown. Cool on the tray for a few minutes before transferring to a wire rack. Cool completely before glazing.

In a mixing bowl with whisk attachment, whip all glaze ingredients together until the glaze thickens. Dip cookies in glaze and place on a pan or rack for glaze to set.

Chocolate Espresso Boujee Blue

Makes about 16 cookies

35g – Flour
1g – Baking Powder
0.75g – Kosher Salt
10g – Finely Ground Espresso Beans
216g – Chopped 70% Chocolate
60g – Boujee Blue, room temp
2 – Large Eggs
100g – Sugar
4g – Vanilla Extract
144g – Chopped 70% Chocolate

Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.

Whisk the flour, baking powder, salt, and espresso in a small bowl, and set aside.

Place the first 216g of chopped chocolate and the Boujee Blue in a large heat-proof bowl set over a wide saucepan of simmering water, making sure the bowl does not touch the water. Stir frequently, scraping down the sides so the chocolate melts evenly and does not burn. Once melted, remove bowl and set aside, and keep the water simmering.

Whisk the eggs, sugar, and vanilla extract in a separate large, heatproof bowl, and set it over the saucepan of simmering water. Whisk frequently until the sugar is dissolved and the mixture is just warm to the touch, a minute or two.

Add the warm egg-sugar mixture to the chocolate-blue cheese mixture, and whisk to combine. Once incorporated, the mixture should appear shiny and still be slightly warm. Fold in the flour mixture until fully combined, then stir in the last 144g of the chopped chocolate. Immediately scoop 20g portions of batter onto the prepared baking sheet, do not overcrowd. Bake for 6-8 minutes. When the cookies are done, the surface should appear shiny and cracked.

Gouda Oatmeal Apple

Makes about 48 cookies

225g – Unsalted Sutter, room temp
200g – Light Brown Sugar
100g – Sugar
2 – Large Eggs
4g – Vanilla Extract
225g – Flour
7g – Baking Soda
1.5g – Kosher Salt
15g – Ground Cinnamon
300g – Rolled Oats
250g – Apples, shredded
250g – Mekkerstee Goat Gouda, shredded

[Note: this picture looks like crap because our dog ate most of these cookies. Whoops!]

Preheat oven to 375F.

In a stand mixer fitted with paddle attachment, beat the butter and sugars on medium speed until mixture is creamy, about 3 minutes. Add eggs and vanilla, and continue mixing until just combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the flour mixture to the wet ingredients in two batches, mixing on low speed to combine, scraping down as necessary. Mix on low speed until combined, about 30 seconds. Add the oats and apples to the dough, and mix on low speed until evenly distributed.

Scoop 30g portions onto a parchment-lined baking pan (or silicone baking mat). Do not crowd cookies, 12 per baking sheet. Bake for 10-15 minutes until light golden brown. Immediately sprinkle Mekkerstee Goat Gouda. Torch to melt cheese.

Cool in pan for 10 minutes before transferring to a wire rack.

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