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Chewy cheesecake cookies

post #1 of 7
Thread Starter 

 

Alright, I made these:

 

1/2 c. butter
1 3oz. pkg. cream cheese
1 c. sugar
1 c. self-rising flour
1 tsp. lemon zest

Cream butter and cream cheese. Add sugar. Blend til fluffy. Add flour and stir in zest. Shape into 1 in. balls. Place 2 in. apart on ungreased cookie sheet. Press cookie flat and bake at 375 for 12 minutes. Cool 2-3 minutes and remove to cooling rack.

 

But for some reason the cookies spread waaayy out. I refrigerated the batter but they still spread like none other. Any ideas?

post #2 of 7

You've got a lot of water in the batter from the butter and cream cheese. That's what makes spread. Margarine spreads more than butter spreads more than shortening. Cream cheese is generally pretty soft already too.  If you sub in a butter flavored shortening that would help.

 

But you could also skip the press flat part and let the natural spread of the batter take care of that for you. Worth a try at least.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7
Thread Starter 

I did notice that as soon as they hit the oven a pool of liquid melts off of the balls of dough. I figured it was the butter; I'll give shortening a try.

post #4 of 7

Tomato,

double check the recipe.

Your percentages are off.

try this

1 1/2 stick butter

3 oz. cream cheese

3/4 cup of sugar

almost 2 cups flour

 

chill

make balls

roll them in cracker crumbs

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #5 of 7
Thread Starter 
Quote:
Originally Posted by panini View Post

Tomato,

double check the recipe.

Your percentages are off.

try this

1 1/2 stick butter

3 oz. cream cheese

3/4 cup of sugar

almost 2 cups flour

 

chill

make balls

roll them in cracker crumbs



That is exactly how I expected the recipe to be. Less sugar and butter for sure. i'm going to try both ways (shortening also) and see what texture is best.

 

cracker crumbs, you say?

post #6 of 7

Tomato

like a ice box cookie.

Take the mix and roll it into a log. The diameter of the size you want.

Roll that in ground crackers and nuts.

chill

Then slice to size. The crumbs will be on the outside of the cookie and will help a little in the spread.

Do trials to get the best result

have fun

Jeff

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #7 of 7
Thread Starter 

My coworkers love my "trials" cool.gif

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