Italian Ricotta Cookie Recipe

This is my version of the Italian wedding/holiday cookie called “Tadal” which is traditionally flavored with Anisette and has a drier, crumbly texture. My Noni always made them, to the adoration and praise of family and friends. My grandmother was a painfully humble woman who shied away from any sort of compliment. Whenever she’d receive praise for these confections, she just shook her head and mumbled that they were just “stupid cookies.” Our family now refers to them exclusively as “stupid cookies” to this day. So as a pastry chef, this is my personal interpretation of them. I make them on holidays in reverence to that modest, selfless lady who was the first chef I ever idolized. To make them more shelf-stable and palate-friendly to adults and children alike, I created a recipe where ricotta cheese keeps them soft and chewy, and flavored them with vanilla. They lend themselves to any holiday, happy occasion, or cup of coffee.

Ingredients:

• 1 Pound Butter
• 3 1/2 Cups Sugar
• 4 Eggs
• 30oz Ricotta Cheese
• 4 TBSP Vanilla
• 8 Cups All-Purpose Flour
• 2 TSP Baking Powder
• 2 TSP Baking Soda

Glaze Ingredients:

• 8 TBSP Milk
• 3 Cups 10x Confectioners Sugar
• 1 TSP Almond Extract (optional)

Directions:

1. Cream butter and sugar. Add eggs, ricotta and vanilla.
2. In a separate bowl, combine flour, baking powder and baking soda.
3. Add dry ingredients to the ricotta mixture until fully incorporated.
4. Chill & scoop; Bake for 12-15 minutes at 350°F depending on size.
5. Allow to cool on sheets before transferring.
6. Mix glaze, making sure it’s not too drippy.
7. Spoon glaze over each cookie and don’t forget to add desired sprinkles or décor before it dries!

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Pumpkin Orange Cookie Recipe

Growing up around the Pennsylvania Dutch area, there were a lot of German-style recipes I got to try. During the autumn time when pumpkins came into season, there were a lot of pumpkin foods going around. One place I worked at, my coworker would bring in two of my favorites: pumpkin rolls and pumpkin orange cookies. I made sure to get both recipes from her before I moved down south. Here is the cookie!

Ingredients:

• 2 1/2 Cups All Purpose Flour
• 1/2 TSP Baking Soda
• 1/2 TSP Salt
• 1 Cup Butter
• 1 Cup Granulated Sugar
• 1/2 Cup Brown Sugar
• 1 Can 15oz Pumpkin
• 1 Large Egg
• 5 TBSP Orange Juice, divided
• 1 1/2 TSP Orange Zest, divided
• 1/2 Cup Almonds, chopped
• 1 1/2 Cup Powdered Sugar, sifted

Directions:

1. Preheat a convection oven to 350°F.
2. Combine flour, baking soda and salt in medium bowl. 
3. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy.  Add pumpkin, egg, 2 tablespoons orange juice and 1 teaspoon orange zest; beat until combined. Gradually add flour mixture; beat until combined. Stir in almonds. 
4. Drop dough by rounded teaspoons onto ungreased baking sheets.
5. Bake for 12-14 minutes or until edges are set. 
6. Remove to wire racks to cool completely.
7. Combine powdered sugar, remaining 2-3 tablespoons orange juice and remaining 1/2 teaspoon orange zest in medium bowl until smooth. Spread each cookie with about 1/2 teaspoon glaze.

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Fruit and Nut Cookie Recipe

This cookie is my great-grandmother’s fruit and nut recipe my mother loved growing up. It’s an “old school” recipe that probably came from her family. My mother remembers her Pappy cracking and picking walnuts, and remembers that her Gram would put the cookies in a lard can, covered with a cloth soaked in cheap wine to keep the cookies moist, and also to keep my mother out of the cookies because the lard cans were too hard to open.

Filled with pecans, candied fruits and dates, these cookies can take on any add-ons you'd like, from red and green cherries or dates to chopped dried apricots, tart cherries, and/or currants.

Ingredients:

• 3/4 Cup Sugar
• 2 Eggs
• 1/2 Cup Unsalted Butter
• 2 Cups All-Purpose Flour, sifted
• 1/4 TSP Salt
• 1 TSP Baking Soda, dissolved in 1/4 Cup Warm Water
• 1 Cup Pecans or Walnuts, chopped lightly
• 1 Cup Candied Cherries, red and/or green, chopped
• 1 Cup Candied Pineapple, chopped
• 1/2 LB Raisins, regular or golden
• 1/2 TSP Cinnamon
• 1/4 TSP Cloves
• Zested Lemon and Juice of 1/2 Lemon
• 2 TBSP Flour to dredge onto Fruit
• Shot Glass of Wine

Directions:

1. Put about 2 tablespoons of flour in a bowl and toss in the fruit and nuts.
2. Place the sugar and butter in a large mixing bowl and cream with the paddle attachment until light and fluffy. Add the eggs and beat until well blended. Add the dry ingredients to the creamed butter mixture, alternating with the baking soda mixture and wine until a moist dough has formed.
3. Add the floured fruits and nuts into the batter and fold until well combined.
4. Drop the batter onto parchment paper lined baking sheets using a tablespoon or small cookie scoop. Leave about 1½ inches of space between cookies.
5. Bake in a 350°F preheated oven for 12-15 minutes or until the bottoms are browned. The cooking time will depend on the size of the cookies.
6. Let cool on a rack and store in an airtight container for up to one week, or longer if stored in a cold place.

Yields Approximately 48 cookies

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Pecan Oatmeal Raisin Cookie Recipe

Even though I’m a cookie monster at home, I placed a call to a loved one to find out their favorite cookie. I’ve exhausted what I have in my recipe box of family treats, so make enough for me and your family, and I’ll stop by for a sample!

Ingredients:                                            

• 3/4 Cup Butter, softened
• 3/4 Cup White Sugar
• 3/4 Cup Light Brown Sugar, packed
• 2 Large Eggs
• 1 TSP Vanilla Extract
• 1 1/4 Cups All-Purpose Flour
• 1 TSP Baking Soda
• 3/4 TSP Ground Cinnamon
• 1/2 TSP Salt
• 2 3/4 Cups Rolled Oats
• 1 Cup Pecans, toasted
• 1 Cup Raisins

Directions:

1. Preheat the oven to 375°F. Line two cookie sheets with parchment paper or silicone liners.
2. Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.
3. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into the butter mixture. Stir in oats, toasted pecans and raisins.
4. Drop teaspoonfuls of batter onto the prepared cookie sheets.
5. Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through.
6. Remove from the oven and let sit on the cookie sheets for 1-2 minutes before transferring cookies to a wire rack to cool completely.

Yields 4 dozen

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Key Lime Cookie Recipe

The first pie I ever made was a key lime pie. I remember following the recipe on the back of the key lime juice bottle. I think I ate more of the meringue than what actually ended up on the pie. Ever since that moment, I’ve had a love for that sweet and tart flavor. Please enjoy this little sample of that delicious combination.

Ingredients:

• 1 1/2 Cups All-Purpose Flour
• 1/2 Cup Cornstarch
• 1 Cup Butter, softened
• 1 Cup Powdered Sugar, plus more for dusting
• 2 TBSP Key Lime Juice
• 3 TBSP Key Lime Zest

Directions:

1. Whisk together the flour and cornstarch. Set aside.
2. Beat butter and powdered sugar together until light and fluffy. Beat in key lime juice and zest. Mix in flour mixture just until combined.
3. Refrigerate dough for at least 1 hour.
4. Preheat oven to 350°F.
5. Line cookie sheets with parchment paper or spray with cooking spray.
6. Scoop out cookie dough (about 1½ tablespoons) and form into a ball.
7. Place on prepared cookie sheet and bake for 17-19 minutes or just until tops begin to turn golden.
8. Remove and promptly sift lots of powdered sugar over the top of the cookies. Let the cookies cool completely on the cookie sheets before moving.
9. Store in an airtight container for up to 1 week.

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Mama Dip’s Congo Squares

Throughout my culinary career, two chefs I’ve always admired and looked up to are Mildred “Mama Dip” Council, Founder of Mama Dip’s Kitchen in Chapel Hill and Walter Royal, Executive Chef at Angus Barn in Raleigh. I love sharing their recipes with members at Old North State Club. There is no coincidence that if you come to the lake for Steakhouse Night, you will notice Chef Royal’s chocolate chess pie is also on the menu. Mama Dip’s southern desserts have been featured on dessert menus and member events here at ONSC as well. Chef Council’s Congo Square Recipe is the newest addition to the cookie and dessert bar menu. I hope you enjoy!

Ingredients:

• 6 oz Butter, melted
• 2 1/4 Cups Brown Sugar
• 3 Eggs, beaten
• 2 3/4 Cups All Purpose Flour
• 2 1/2 TSP Baking Powder
• 1/2 TSP Salt
• 1 Cup Chocolate Chips
• 1 Cup Pecans, toasted

Directions:

1. Preheat oven to 325°F Butter and flour a half hotel pan.
2. Mix melted butter and brown sugar until smooth. Add beaten eggs to butter and sugar mixture.
3. In a separate bowl mix all-purpose flour, salt and baking powder together, and add into bowl of wet ingredients.
4. When the ingredients are blended together fold in chocolate and toasted pecans.
5. Pour into prepared half hotel pan.
6. Place in preheated oven and bake for 30 minutes.
7. Let cool and cut into 2 dozen bars.

Yields 2 Dozen

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Snickerdoodle Cookie Recipe

This cookie was one of our family’s favorites. Grandma would always serve them after dinner, crispy on the outside with cinnamon, sugar and a warm fluffy center.

Ingredients:

• 1/4 Cup Shortening
• 1/4 Cup Salted Butter, softened
• 3/4 Cup Granulated Sugar
• 1 Egg
• 1/2 TSP Pure Vanilla Extract
• 1 1/3 Cups All-Purpose Flour, sifted
• 1/4 TSP Cinnamon
• 1 TSP Cream of Tartar
• 1/2 TSP Baking Soda
• 1/8 TSP Sea Salt

Cinnamon Sugar Coating:

• 2 TBSP Granulated Sugar
• 1½ TSP Cinnamon

Directions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together 2 tablespoons sugar and 1½ teaspoon cinnamon. Set aside.
3. Sift flour into a medium bowl. Add cinnamon, cream of tartar, baking soda, salt and stir to combine. Set aside.
4. Cream together butter, shortening and sugar in the bowl of a standing mixer fitted with the paddle attachment (or with a hand mixer). Add egg and vanilla and beat again until smooth. Add dry ingredients and stir until combined.
5. Use a 2 tablespoon cookie scoop to measure dough, then roll into balls.
6. Roll each dough ball in the cinnamon sugar mixture until it’s evenly coated.
7. Place cookies on a baking sheet, either ungreased or lined with parchment paper.
8. Bake in the preheated oven for 8-10 minutes until puffed and mostly set, but still soft.
9. Remove from oven and transfer to a wire cooling rack to cool.

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