Farmers Cheese Cookies
3 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
1 tsp almond extract
1 3/4 cups The Woodruff Farm Farmers Cheese
1 T vanilla extract
2 large eggs
1 T butter (unsalted) melted
3 3/4 cups powdered sugar
2 T almond extract
1 tsp vanilla extract
4-6 T The Woodruff Farm Whole Milk
For the cookies:
1). In a mixing bowl, whisk the flour, baking powder and salt together, set aside.
2). In the bowl of an electric stand mixer with a paddle attachment; cream together the softened butter, granulated sugar, and almond extract until pale and fluffy. Be sure to scrape down the paddle attachment, sides, and bottom of the bowl during the mixing process.
3). Mix in the Farmers Cheese and vanilla extract. Add the eggs, one at a time and mix until blended. Add the flour (on low speed), 1 cup at a time, Mix until combined. Transfer dough to a clean bowl and cover with plastic wrap. Chill for 2 hours or up to 2 days.
4). Preheat oven to 350° 20 minutes prior to pulling out your dough (let the dough unchill a bit).
5). Scoop dough out in 1 tablespoon portions and shape into a ball (if too sticky, just do not shape them) onto a baking sheet with parchment or a silicone baking mat.
6). Bake for 13-15 minutes in a pre-heated oven. The bottoms of the cookies will be golden. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
For the glaze:
7). In a mixing bowl, whisk together the melted butter, powdered sugar, vanilla and almond extracts. Add milk, 1 tablespoon at a time, and mix until smooth (the glaze should be thick so start with 4 tablespoons and if you want a thinner glaze, add more milk).
8). Dip tops of cookies into the glaze and return to a wire rack. Add sprinkles immediately (before the glaze sets).
9). Allow glaze to set on cookies before storing them in a single layer in an air-tight container.
Yield: 4 dozen cookies