The cookies are made in small batches and take 18 hours of prep time before being baked and served.
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"The core recipe behind the Gideon's Bakehouse Cookie was an obsessive 15-year journey of trial and error," said Steve Lewis, owner. The half-pound cookie is made with sea salt and minimal sugar, filled with chocolate, pistachios, and toffee and smothered on top with more chocolate, pistachios, and toffee. While all the cookies are equally popular, the cookie most people get addicted to first, according to the bakery, is the $5 Pistachio Toffee Dark Chocolate Chip Cookie. There are six daily flavors that sell out practically every day. The cookies are so popular at Gideon's Bakehouse that customers are limited to half a dozen per person. The bakery also specializes in whipped cream layer cakes like the Very Berry, three layers of white cake, filled with blueberries, raspberries, strawberries, and frosted with whipped cream. The bakery also serves 25 types of biscotti, some traditional ones and others that are more cookie-like (butter based): chocolate chip, oatmeal, gingersnaps, thumbprints, peanut butter balls, butter cookies, pumpkin, maple, peanut butter, cut-outs, apple cider cookies, Snickerdoodles, coconut macaroons, magic bars, and almond triangles. There are versions with chocolate and sliced almonds, raspberry, lemon, lime, and orange amaretti. After tinkering with the recipe with the help of friends and the Italian community in Waterbury, the results speak for themselves.
When owner Maria Bruscino Sanchez was writing the cookie menu before the bakery opened in 1990, she decided to add this quintessential Italian cookie. Naturally gluten-free, the cookie is made from almond paste, sugar, egg whites, and pine nuts. The biggest-selling cookie at Sweet Maria's is the Pignoli cookie, a chewy on the inside, crispy on the outside, pine nut topped almond macaroon.
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