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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Glazed Chocolate Chip Ricotta Cookies

Glazed Chocolate Chip Ricotta Cookies

The holiday season is barreling towards at full speed this year. At least that's the way it feels to me. Baking is on a lot of our minds as the weather turns chilly. In that spirit, today I have a delicious Chocolate Ricotta Cookie recipe to share with you. The ricotta cheese lends to a great balance of dense cake-i-ness. Not too light, not too heavy, but just right. Enjoy!

Glazed Chocolate Chip Ricotta Cookies
Makes approx. 3 dozen if using a medium cookie scoop.

For the Cookies:
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 cups Ricotta Cheese, part skim
  • 1/2 cup dark chocolate baking cocoa
  • 3-2/3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi sweet chocolate chips
Glaze:
  • 3 tablespoons unsalted butter, melted
  • 1-1/2 teaspoon almond extract
  • 3 cups confectioner’s sugar
  • 3 tablespoons cocoa powder
  • 4-1/2 tablespoons milk
  • 1-1/2 tablespoons corn syrup
Garnish:
  • Chocolate sprinkles
Directions:
  1. Preheat oven to 350-f degrees.  In a large mixing bowl, cream together butter and sugar.  Add eggs, 1 at a time, mixing well after each addition.  Add almond extract and vanilla extract and mix until blended.  Stir in ricotta cheese. 
  2. In a separate mixing bowl, stir together flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients and mix until blended.  Add chocolate chips and stir to combine. 
  3. Using a medium cookie scoop, scoop cookie dough onto a parchment lined cookie sheet.  Bake for 13-15 minutes or until cookies bounce back when touched lightly and it does not look wet in the center of the cookie. Transfer to a cookie rack to cool.  
  4. Meanwhile, make the glaze by whisking the melted butter, sugar, extract, cocoa powder, milk, and corn syrup together. (This glaze is not cooked.) When cookies are cool, glaze and decorate with chocolate sprinkles or other decoration of your choice. Store covered for up to 3 days on the countertop or in the fridge if you prefer them chilled. If freezing the baked cookies, I would wait to glaze them until they are defrosted and ready to serve.
Recipe adapted from Grumpy's Honeybunch.

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