In our quest to find the perfect cookie for each state, I have chosen three possibilities for Wisconsin. Jeremy and I are trying to bake one cookie representing each state throughout 2017. Every two weeks, we each draw a new state from a jar. My selection this cycle is Wisconsin. I love cheese, so it was a no-brainer to check out recipes on the Wisconsin Milk Marketing Board website.
The upside of Cheddar-Apple cookies is the batter–I began by tasting the Wisconsin cheddar cheese as I shredded it. Then, I tasted a little brown sugar and the creamed sugar/cheese/butter blend. (I was surprised how good that tasted.)
The batter was marvelous, and I admit to licking my fingers throughout the cookie-baking process. The baked cookies, however, are not my favorite. I tend toward more sweet, and these are a little less sweet. I didn’t hesitate to eat two or three (on top of my tummy ache from all the raw dough), but I wouldn’t sneak these in the middle of the night. I think it’s more a matter of personal taste.
The cookies were light brown and the perfect size. If I adjusted the recipe and made these again, I might add a little cinnamon and sweetened applesauce. (We had only unsweetened in the cupboard.)
Servings: 3 dozen (Our recipe made a few more.)
I’m moving on to two other Wisconsin recipes before I leave the state. I’ll keep you posted.