These can we quickly made from ingredients usually on hand in the kitchen, apart perhaps from the cream cheese. Take care not to over work the dough when mixing and shaping balls of it between the palms of the hands as that causes flattened cookies. Young children need assistance with use of the oven.
Some kids’ comments in the cooking course have been: “These are definitely better than store bought." And, “A crispy outside with the pleasing surprise of a soft creamy centre."
Preheat oven: 190C/375F Makes about 24
Ingredients:
2 1/2cups/300g/11 oz plain flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup/200g/7 oz white granulated sugar, plus extra for rolling
60g/2 oz cream cheese
6 tablespoons unsalted butter, melted (done in a few seconds in the microwave)
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
- Preheat oven; line two sheet pans with parchment/baking paper.
- Sift together flour, baking soda, baking powder, and salt into a bowl. Set aside.
- Place one cup of sugar and cream cheese in a large mixing bowl.
- Pour warm melted butter over sugar and cream cheese and mix with a wooden spoon until thoroughly blended.
- Add oil and stir until thoroughly mixed.
- Add eggs and vanilla and beat until smooth.
- Add sifted dry ingredients and mix just until combined. Don’t over mix.
- Shape into about 1 1/2 inch/3.5 cm balls, rolling lightly between palms of hands.
- Roll each ball in a dish containing about 1/2 mug of sugar; place coated balls well apart on the baking trays. Allow no more than twelve balls/tray.
- Flatten each sugared ball with the bottom of a glass.
- Bake for about 12 minutes or until cookie edges are lightly brown. Remove from oven and allow to cool slightly.
- Remove each cookie with a wide spatula to a wire cooling rack.
- Store cookies in airtight containers.
- Enjoy immediately or several days later. © Judy Labi 2013
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