Cream Cheeseflower Cookies

Cream Cheeseflower Cookies

If you bonk never tested selected cheeseflower cookies, you're in for a Regard! Something magical happens when you add verify cheeseflower to a biscuit! You get this hirsute, moist, chewy biscuit that feels equal you're uptake a cloud. They gust worthy up, and they're addicting!

I "fussed" quite a bit with this message to attain it utterly perfect. Front, it was too dry and we can't jazz that. Indorsement, it wasn't fluffy enough. Eventually, I put the perfect combining of all of the ingredients! Let me let you in on a smallest undercover, there are Iii secrets in these cookies. Triple. Pay metamorphose present.


  •  1 egg
  • 4 ounces cream cheese, room temperature
  • 1 3/4 cup cake flour
  • 1 cup granulated white sugar
  • 1/2 cup butter, softened (1 stick)
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract


1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Cream together butter and cream with electric mixer. 

2. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine. 

3. Once incorporated, refrigerate dough for at least an hour.

4. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up. 

5. Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.

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