Umpleby's Bakery & Café

Day 5: The Pecan Thumbprint  

Today we have the good fortune to spotlight the Pecan Thumbprint. The basic baking building blocks of butter, flour, sugar and flavoring (in this case pure vanilla) are at it again with the addition of ground pecans on the inside and a whole pecan on the outside.  And to finish, yes you guessed it,  10x snow on top.

Day 4:  The Peanut Butter  Here is a cookie that arguably isn’t Christmas-y.  However, what I like about it is that it brings a unique flavor and look to the cookie tray.  One look at those cross hatch marks on the top and you know it is a PB (as a personal preference I like using a 3- prong fork over a 4 pronger)

And for the peanut butter lovers out there this is the best cookie to have for the season.  Sandwich two of them together with some more peanut butter and you get that huge Girl Scout cookie seller – the savannah.

Day 3: – The Chocolate Chip Cookie   Legend has it that the origin of the cookie comes from the Toll House Inn when in 1930 Ruth Graves Wakefield was making a batch of cookies and ran out of the chocolate she usually used for them.   Thinking they would melt she substituted another kind of chocolate at the end of the mixing and then baked them off.   Well the chocolate didn’t melt but stayed imbedded in the cookie and the Chocolate Chip Cookie was born!

We get compliments on our chocolate chippers all the time and I’ll tell you why they are so good – they are made with real good quality ingredients.
We use Cabot unsalted butter, King Arthur “special” flour and a very fine quality chocolate.  I can’t say which chocolate because if Slugworth or Ficklegruber read this and found out, they would copy the idea for their own cookies.

As the Cookie Monster would say –  “C is for cookie and that’s good enough for me”.

And speaking of the Cookie Monster – ever wonder what cookies he eats on Sesame Street?   Well wonder no more- an in depth article recently published in the NYT spills the secret!