ISO: CREAM CHEESE SUGAR COOKIE RECIPE

Baking By ZAKIA6 Updated 6 Oct 2007 , 3:19pm by penguinprincess

millicente Posted 17 Aug 2007 , 7:44pm
post #31 of 52

If some one makes the frosting keep us updated. I may try this this week

tyty Posted 17 Aug 2007 , 7:52pm
post #32 of 52

Both recipes sound good, I have to try them with some lemon flavored or choc flavored MMF.

boricua_mami75 Posted 17 Aug 2007 , 7:56pm
post #33 of 52

Thanks -

penguinprincess Posted 19 Aug 2007 , 3:10am
post #34 of 52
Quote:
Originally Posted by ribbitfroggie

I love this recipe! I tried it because someone said that it doesn't spread, which it doesn't (you don't even have to freeze first) but the taste is superb. I use it for all my cut-out cookies now!

http://www.recipezaar.com/48000

HTH!





I made these cookies on Thursday night-- they are wonderful!! I had planned to post pics of how little they spread and how great they looked-- but we goobled them up!! We made half a batch! WONDERFUL!!!

I will try the other recipe later this week or next!

imaginecakes Posted 19 Aug 2007 , 3:33am
post #35 of 52

save icon_biggrin.gif

bmullard Posted 24 Aug 2007 , 2:17am
post #36 of 52

Oh my gosh, this recipe is absolutely awesome!!!! I mixed up some dough this afternoon and made about a dozen cookies to try. Needless to say we have about 5 cookies left. I didn't even get a chance to try the frosting.
These are now my favorite cut out cookies by far.
I would love to try to make some on a stick to see how they hold up. I am thinking that if you cut them thick enough they will be fine.

Can anyone tell me what NF and RBC stands for? I was looking up some frosting techniques for cookies and saw these abreviations.
Thanks,
Brenda thumbs_up.gif

Joanne914 Posted 25 Aug 2007 , 11:16pm
post #37 of 52

bmullard,

NF is short for No Fail Sugar cookies (NF for short) and RBC is Rolled Butter
Cream (it's like fondant) and when you put it onto cookies that are warm
right out of the oven, the RBC actually melts right onto the cookie! YUMMY!

Also, when you made the White Velvet Cutout Cookies, did you make the whole batch, or HALF the recipe? I want to try them, but the original recipe makes A LOT of cookies!

penguinprincess Posted 26 Aug 2007 , 12:31am
post #38 of 52
Quote:
Originally Posted by Joanne914

bmullard,

Also, when you made the White Velvet Cutout Cookies, did you make the whole batch, or HALF the recipe? I want to try them, but the original recipe makes A LOT of cookies!





I made a half batch. They were gone in an evening! I was thinking of making some more tonight!

bmullard Posted 26 Aug 2007 , 1:38am
post #39 of 52

I made a whole batch. Glad I did! I have the dough sitting in the frig as I type. I think tomorrow I will do a bunch of Christmas cutouts and freeze them so all we will have to do is bake and decorate. I might be pretty tempting to just bake some up at any time though. They are just so yummy! The dozen I made were gone in a day without even being frosted!!!

Joanne914 Posted 26 Aug 2007 , 2:13pm
post #40 of 52

OK that makes my decision easy....a WHOLE batch today! icon_smile.gifI'll let all of you know how they turn out! I'm looking forward to them....I"m
sure I won't be disappointed!

keyshia Posted 26 Aug 2007 , 2:34pm
post #41 of 52
Quote:
Originally Posted by mdutcher

Oh yum. Now I'm hungry for sugar cookies!!! icon_biggrin.gifI'm lazy when it comes to cookies. I seem to be "cut out cookie challenged". I use the cake mix sugar cookie recipe so I can just make perfect, soft, yummy round cookies.
Every time I've tried cut out cookies in the past, they ended up either too dry, crunchy or floury. I need to just put the dedication that I put into my cakes into sugar cookies and then I'll probably figure it out. Like I said, I'm just lazy when it comes to cookies.--love the taste, not the effort. hehehe.
I'll have to try these cream cheese cut out cookies, though. They sound yummy!




I saw on here somewhere if you roll them out between waxed paper, you don't have to use all that flour...that's what I do? icon_smile.gif

Joanne914 Posted 26 Aug 2007 , 2:48pm
post #42 of 52

I always roll my dough out between parchment paper, it works GREAT!
You can get it fairly cheap at Walmart! (It's in the cake decorating section)

Lenore Posted 26 Aug 2007 , 5:59pm
post #43 of 52

I printed this recipe and saw that it was originally from Taste of Home. That magazine has the best recipes. I used to subscribe to that mag. I always got rave reviews from ANY recipe from my taste of home mags.

bmullard Posted 26 Aug 2007 , 9:41pm
post #44 of 52

Ok, so I thought as long as I was playing around I would try putting some of these cookies on a stick. I rolled them a little thicker and stuck a stick in them. I have no patients for cooling time, so the first one crumbles because it was too hot to take off the pan. Waited longer, and whala, came off great and satyed on the stick. Cookie gift baskets, YUMMMMM!
Now I need to try making rolled butter cream. Never have tried that one either. Not a big fan of royal icing. The recipe I have just doesn't taste too great. With such excellent cookies, I would hate to ruin them with yucky frosting.
Happy baking!
Brenda icon_biggrin.gif

afh0212 Posted 27 Aug 2007 , 12:54am
post #45 of 52
Quote:
Originally Posted by bmullard

I have no patients for cooling time, so the first one crumbles because it was too hot to take off the pan. Waited longer, and whala, came off great and satyed on the stick. Cookie gift baskets, YUMMMMM!




Brenda,
I have never tried to put them on sticks, but would love to start doing cookie baskets/bouquets....
Did you insert the stick while they were still hot and on the cookie sheet? Then remove them from the pan when cooled??
Andrea

bmullard Posted 27 Aug 2007 , 12:30pm
post #46 of 52

Hi Andrea,

I usually put the stick in prior to baking. I use the white sucker sticks
(paper type) and they work fine.
Brenda

afh0212 Posted 27 Aug 2007 , 6:04pm
post #47 of 52
Quote:
Originally Posted by bmullard

Hi Andrea,

I usually put the stick in prior to baking. I use the white sucker sticks
(paper type) and they work fine.
Brenda




Oh really??!! I wasn't sure if it was safe to put them in the oven. I thought they would burn. Now I am really excited!
Thanks!

bmullard Posted 27 Aug 2007 , 8:48pm
post #48 of 52

I have never had a problem thus far! I have never had them burn. I have had to cookie fall off the stick because I didn't put in in well enough or I put it in crooked. But other than that....

tljkids Posted 5 Oct 2007 , 5:38pm
post #49 of 52

I just tried the White Velvet recipe this morning. My dough was quite sticky. There's no way I could have rolled & cut them without being in the frig. I have started spooning my flour in the measuring cup instead of scooping it out with the measuring cup itself. Do you think I don't have enough flour in the dough? I haven't rolled them out yet, they're still in the frig.

afh0212 Posted 5 Oct 2007 , 6:15pm
post #50 of 52

Yes, you have to refrigerate them for at least the 2 hours the recipe calls for, I actually usually let it sit overnight. It will also get VERY soft on you after cutting and re-rolling the leftover dough once or twice. I usually roll twice (to cut out shapes) and then put the leftover in another bowl and start with a new chilled piece. It may be a little trouble, but these cookies are sooooo good! They are now my favorite!
Andrea

Temptations Posted 5 Oct 2007 , 7:49pm
post #51 of 52

So has anyone tried the frosting yet? I'm dying to try these cookies and I have some due next weekend.

I have had trouble bagging my cookies in the past. The frosting details on top of the glaze just flake off. What am I doing wrong? Please help.

Thanks.

penguinprincess Posted 6 Oct 2007 , 3:19pm
post #52 of 52

So you can use the Cream Cheese recipe for making cookie bouquets? I made them thursday for a birthday. and they kept fallin goff the stick. How thick do you roll out the cookie? and how deep do yo uinsert the stick? i only put it in about 1/2 inch. but I know my cookie was not too thick.

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