Without the blather:
Ingredients
2 sticks (1/2 pound) of real butter, room temperature
4 oz. cream cheese, room temp
1 egg, room temp
1 ½ c granulated sugar (vanilla sugar is nice if you're feeling wealthy)
1 ½ tsp vanilla paste
1 tsp butter emulsion
1 tsp salt
3 c flour
This makes roughly 20 three-inch cookies or 3 dozen regular size.
1. Cream butter and cream cheese together until it looks fluffy and light yellow, about 2 minutes.
2. Add egg, granulated sugar, and emulsions. Mix just until incorporated.
3. Add the salt and flour. Mix only until the flour is mixed in. Over-mixing could cause tough cookies due to the egg.
4. Spatula it out onto plastic wrap on a table. Form a nice ball. Flatten the ball out to a rectangle or disk shape about an inch high (or less).
5. Wrap it tightly in plastic wrap. I double the plastic wrap if the dough will be in the fridge for more than a couple of days. Place it in the fridge for at least 15 minutes (I do overnight).
6. When chilled, sift out some flour on your workstation or use wax paper. Place dough on the flour (or between sheets of parchment paper) and roll out. I choose to cut them at ¼” thickness.
7. Cut out the shapes and place them on (new) parchment-lined baking sheets.
8. Place sheets in the freezer for at least 10 minutes.
9. Preheat the oven to 350⁰.
10. When cookies are frozen, pull them out of the freezer and place them immediately into the oven (yes, frozen). Bake for 13 minutes or until lightly browned, watching carefully.
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