New Posts  All Forums:Forum Nav:

Chewy cheesecake cookies

post #1 of 7
6/20/11 at 4:45pm
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?

Reply
post #2 of 7
6/20/11 at 6:25pm

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.

Reply
post #3 of 7
6/21/11 at 12:31pm
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.

Reply
post #4 of 7
6/21/11 at 7:12pm

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

Reply
post #5 of 7
6/23/11 at 4:47am
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?

Reply
post #6 of 7
6/23/11 at 7:58am

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

Reply
post #7 of 7
6/24/11 at 4:39am
Thread Starter 

My coworkers love my "trials" cool.gif

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General