We always select the finest ingredients for Santa Fe Sweets. Freshly picked pinon nuts and almonds, anise flavoring in biscochitos, sweet cream butter, fine sugar, and pure chocolate. Add the skill of our highly trained bakers for delectable Southwestern treats whose taste will linger long in memory. Buy them for yourself, as a special occasion treat, or as a holiday food gift for friends, family, and business associates.
We bake without preservatives to ensure the best taste!
Biscochitos: New Mexicos state cookie is traditionally associated with Christmas, but we bake them year-round. They are made with cinnamon, sugar and a hint of anise. Biscochitos were first introduced to Mexico by Spanish explorers in the 16th Century.
Cream Cheese or Cream Cheese Pinon Nut Brownies: Obsessed with chocolate? Try our ridiculously rich cream cheese brownies, whose recipe was featured in Bon Appιtit. Order them with pinon nuts for a hint of the Southwest. Pinon nuts are hand-harvested in the fall in Northern New Mexico.
Holiday Cookies: Our sugar cookies are a hit anytime. We cut cookies for every occasion or holiday. Seasonal selections always available online.
Mexican Wedding Cookies: Made with the smoothest butter, finest sugar and choicest nuts, then rolled in powdered sugar. This rich tasting cookie is perfect with a cup of our gourmet coffee.
Mini Chocolate Biscotti: The perfect twice baked cookie for dipping into your coffee or hot cocoa.
Pinon Nut Macaroons: A new Mexico twist to our luscious coconut macaroons. We added Pinon nuts!
Pinon Nut Pumpkin Bread: Sweet, dense and nutty
Raspberry Linzer Tortes: This traditional double layer European butter dough is filled with raspberry preserves and dusted with powdered sugar. You will love these gourmet cookies.
Rugelach: This traditional Jewish cookie is made with rolled cream cheese dough and filled with your choice of chocolate, raspberry, or cinnamon-raisin.
Walnut Squares: A combination of candy and cookie with caramelized sugar, chocolate and walnuts. Sweet, chewy, totally and incomprehensibly decadent.
Freds 3 Bean Blend Coffee and treats: Our full-bodied specialty coffee will enhance your cookie and brownie experience. You'll be tempted to linger over a cup, talking with friends and nibbling a treat from SweetSantaFe.com. Sorry, no decaf.
Ready for a treat? Browse our storefront.
"One of the best parts of a vacation in Santa Fe was an afternoon visit to the Plaza Bakery. The shop was full of scrumptious-looking breads and pastries. I finally settled on the chocolate brownies swirled with cream cheese." Marsha Griggs, Phoenix, AZ
As seen in Bon-Appιtit magazine's American Classic: Special Holiday Issue, November 1990:
Cream Cheese-Topped Chocolate Brownies
Makes 12
Topping
8 oz. cream cheese, room temperature
1/2 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
Pinch of salt
Brownie
8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1/2 cup semisweet chocolate chips
For topping: Preheat oven to 350°. Lightly grease 9"x9"x2" baking pan, dust with flour and tap out excess. Using electric mixer beat cream cheese with sugar in medium bowl until smooth. Blend in egg, vanilla and salt. Set topping aside while preparing brownie batter.
For brownies: Melt chocolate and butter in heavy medium-sized saucepan over very low heat, stirring until smooth. Cool slightly. Using electric mixer, beat eggs, sugar, vanilla and salt in large bowl until thick (about 3 minutes). Stir in melted chocolate, then flour and semisweet chocolate chips.
Pour batter into prepared pan; smooth top. Spoon cream-cheese topping into pastry bag fitted with 1/2 round tip. Pipe cheese mixture in diagonal lines atop brownie batter, spacing lines 1/2 - 3/4apart. Run tip of small knife through cream cheese on opposite diagonal, spacing 1/2 apart and creating V pattern. Bake until toothpick inserted in center of dessert comes out with a few moist crumbs still attached, about 40 minutes. Cool dessert in pan or rack 3 hours. Cover and refrigerate at least 2 hours. (Can be prepared up to 2 days ahead.)
Run small sharp knife around pan sides to loosen. Cut in to 12 brownies and serve cold.
