Chewy cheesecake cookies

Discussion in 'Pastries & Baking' started by tomatomustard, Jun 21, 2011.

  1. tomatomustard

    tomatomustard

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  2. phatch

    phatch Moderator Staff Member

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    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.
     
    Last edited: Jun 21, 2011
  3. tomatomustard

    tomatomustard

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    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.
     
  4. panini

    panini

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    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
     
  5. tomatomustard

    tomatomustard

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    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?
     
  6. panini

    panini

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    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
     
  7. tomatomustard

    tomatomustard

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    My coworkers love my "trials" /img/vbsmilies/smilies/cool.gif