Just make sure you’re using real, full-fat cream cheese blocks and not the spreadable kind that comes in tubs. Plus the slight acidity of cream cheese acts as an extra tenderizer, ensuring these cookies have a smooth, soft mouthfeel and none of the dry flouriness that ordinary rolled doughs have. Replacing some of the butter in a basic cut-out cookie recipe with cream cheese allows the cookies to stay soft and moist while minimizing spread. And it’s all thanks to a couple of key techniques and ingredients, the most important of which is cream cheese. But this is no crisp, crumbly shortbread-this is a soft cookie with a tender crumb. Some bakers simply use shortbread for their cut out cookies since, without any eggs or leavener, shortbread always keeps its shape. This recipe makes a perfect cut out cookie that is tender yet keeps any shape you cut it into. My beloved dough is all dressed up for spring here with tangy berry and lemon flavors and I couldn’t be happier about how these turned out. The one I’ve been working on for two years.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |