Yiayia's special sugar cookies
This is yiayias adaptation of the classic sugar cookie, complete with her secret ingredient. ~ Mark
"The white chocolate cream cheese makes these cookies taste so good; you have no idea!" ~ Yiayia
2 1/4 cups unbleached all purpose flower
1 1/2 cups sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
8 ounce Philadelphia white chocolate cream cheese (yiayia's secret ingredient )
6 tablespoons unsalted butter (melted & still warm)
1/3 cup vegetable oil
1 large egg
2 tablespoons heavy cream
2 teaspoon vanilla extract
This is yiayias adaptation of the classic sugar cookie, complete with her secret ingredient. ~ Mark
"The white chocolate cream cheese makes these cookies taste so good; you have no idea!" ~ Yiayia
2 1/4 cups unbleached all purpose flower
1 1/2 cups sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
8 ounce Philadelphia white chocolate cream cheese (yiayia's secret ingredient )
6 tablespoons unsalted butter (melted & still warm)
1/3 cup vegetable oil
1 large egg
2 tablespoons heavy cream
2 teaspoon vanilla extract
- In large bowl, combine all ingredients except flour and sugar; beat until light and fluffy.
- Add flour; mix well. Shape dough into 3 disks. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
- Heat oven to 375°F. On floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured 2 1/2-inch round or desired shape cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate as desired. Yiayia uses a fork and makes cross hatch marks (similar to a peanut butter cookie).
- Bake at 375°F. for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets.
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