Umpleby's Bakery & Café

Day 6 The Coconut Macaroon  We leave the flour in the barrel and the butter in the fridge for this cookie.  Made with only egg whites, coconut, sugar and vanilla this cookie is made for the gluten intolerant people.  And you know what else?  It contains minimal fat so you can eat a few and not feel the slightest bit guilty. And you know what else?  They taste great!  And they are easy to make!  So this cookie has a lot going for it. Which is nice.

Day 5 – The Raspberry Thumbprint   The Holiday tray of cookies wouldn’t be complete without this festive treat.   Belonging in the drop cookie category we make this with the basic building blocks of baking –  Flour, butter, sugar,  salt and vanilla.   We don’t add nuts in deference to our customers with allergies but instead add a dollop of raspberry preserves in the center.  The result is a satisfyingly rich cookie that has a splash of  Christmas color. 

Day 4 – The Chocolate Chip Cookie  Okay, so this cookie really doesn’t say the Holidays but since today is National Cookie Day  I thought what better way to celebrate than with the quintessential American Cookie.   Legend has it that the origin of the cookie comes 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, then 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”