Cream Cheese Sugar Cookies
Excellent recipe as written. I did follow the measure of ingredients, however, I did use a 3x2.5" egg shaped cutter for Easter cookies so I did a "test" cookie as always. I baked them at 350 F for 11 minutes on parchment paper in a gas oven and let them cool 2 minutes before transferring to a rack. I rolled out the dough between 2 sheets of parchment paper, (no flour needed), with "roller guides" under the parchment which allowed the cookies to be all exactly the same thickness. I used 2 pieces of flat wood molding, 18" long by .25" thick by 1.5" wide. I did chill the dough in between baking batches. I worked with 1/4 of the dough at a time and this recipe, using my cutter, yielded 25 cookies. Beautiful results. The next time I make them I may add some Cream Cheese Baker's Emulsion to intensify the cream cheese flavor. Truly as written, this proved to be an excellent cookie recipe.
Oh, I only chilled the dough for 3 hours. I did cream the butter, sugar then added the egg followed by the extracts and then of course the flour...Perfect!
2 users found this review helpful
Apr. 17, 2014