DON’T try these with just any chevre! For this recipe, you need super-mild and creamy Birchbark Farm Cloud Creme, because you want the taste to be of creamy, dreamy richness, the dessert form of cheese. If you like lemon (my grandmother’s favorite flavor), you’re gonna love these.
1 cup (2 sticks/8 oz./226g) unsalted butter, softened
2 cups granulated sugar
1 pound (16 ounces) chevre (soft fresh goat cheese)
1 tablespoon vanilla extract
1 teaspoon lemon extract
1/4 cup lemon juice
Zest of 3-4 lemons, approximately 1/4 cup to 1/2 cup
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1. In a mixing bowl, cream butter for 5 minutes, then add sugar. Cream the butter and sugar for an additional 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat in chevre, mix well, add vanilla, lemon extract, lemon juice and zest and mix well. Combine flour, salt and baking soda: gradually add to the creamed mixture.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees F/180 degrees C for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
3. If desired, take 1/4 to 1/2 cup of lemon juice, add same amount of sugar and cook on stove top until dissolved and brush on warm cookies.
Makes 8 – 10 dozen cookies depending on size, the smaller the cookie the better they taste.
Thanks to Diana’s Desserts for this wonderful idea.