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Discussion in 'Pastries & Baking' started by tomatomustard, Jun 21, 2011.
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.
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.
double check the recipe.
Your percentages are off.
1 1/2 stick butter
3 oz. cream cheese
3/4 cup of sugar
almost 2 cups flour
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?
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.
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
My coworkers love my "trials" /img/vbsmilies/smilies/cool.gif