Joined: Aug 01, 2005
Posts: 1664
Location: Fairhope, AL
Birthday: Mar 05
Posted:
Fri Jan 27, 2006 9:21 pm
I have a recipe for some really great Cheesecake Cookies that I would love to alter so that it can be used for cut-out cookies. The dough, as it is, is pretty soft...but I'm not sure what to do to the recipe to make it firm enough to use with cookie cutters without changing the taste. So, here's the recipe & I'm hoping someone more experienced can give me some advice. TIA!
Cheesecake Cookies
1/2 cup cream cheese, softened
1/2 cup butter, softened
1 cup sugar
1 egg
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup all-purpose flour
Preheat oven to 350 degrees farenheit. Line a baking sheet with parchment paper. In a large bowl, beat together the cream cheese and butter. Gradually beat in the sugar at medium speed until light & fluffy. Beat in the egg & salt. Whisk together the baking powder and flour in a small bowl and, mixing by hand or at a low speed, add to the cream cheese mixture. Drop by rounded teaspoonfuls onto the prepared baking sheet. Bake at 350 degrees for 12-14 minutes, until the bottom edges just barely turn brown.
Yield: 3 dozen
SquirrellyCakes Not Registered
Joined: Oct 03, 2004
Posts: 4504
Posted:
Fri Jan 27, 2006 10:03 pm
Hi kiddo,
Give this one a try and let me know how you like it.
Cream Cheese Sugar Cookies
8 ounces cream cheese, softened
1 cup butter, softened
2/3 cup white granulated sugar
1/4 teaspoon vanilla extract
2 cups all-purpose flour
colored sugar sprinkles, optional
Beat cream cheese, butter, sugar and vanilla with paddle attachment of mixer on medium speed until well blended. Add flour; mix well. Refrigerate overnight.
Roll dough to 1/4-inch thickness on lightly floured surface. Cut into shapes; sprinkle with colored sugar if desired. Place on ungreased cookie sheet.
Bake at 350ºF for 12 to 15 minutes or until edges are lightly browned.
JennT Forum Fanatic
Joined: Aug 01, 2005
Posts: 1664
Location: Fairhope, AL
Birthday: Mar 05
Posted:
Fri Jan 27, 2006 10:05 pm
Great! Thanks, SC!!
SquirrellyCakes Not Registered
Joined: Oct 03, 2004
Posts: 4504
Posted:
Fri Jan 27, 2006 10:11 pm
JennT wrote:
Great! Thanks, SC!!
You are welcome kiddo, it is very close to your recipe minus the leavenings which usually you want to limit when making cut-out cookies anyway.
Hugs SQuirrelly
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You cannot download files in this forum
