Cream Cheese Spritz Cookies

配方出處:Wilton-Cream Cheese Spritz Cookies



我的配方與做法:

1 cup of butter, softened

3 oz cream cheese, softened

1/3 cup white sugar + 1/3 cup 日正黑糖

1 egg yolk

1 teaspoon grated lemon juice

2-1/2 cups 中筋麵粉



Preheat oven to 350°F. Cream butter and cream cheese together.
Add sugar and mix well until light and fluffy. Add egg yolks and
lemon juice. Mix well. Gradually add flour to cream mixture. Shape
dough in small logs and place in Wilton Cookie Pro™. Press cookies
onto cool ungreased cookie sheet.

Bake 12-15 minutes or until lightly browned.

⊙我烤了兩盤, 一盤是12分鐘,出爐後很軟。第二盤我烤15分鐘, 比較不會軟, 但是也不硬。
因為我用蛋黃跟紅糖, 所以這款的餅乾本來就是軟的口感。

⊙這次糖油不敢打太發, 所以做出來的餅乾軟而鬆。

⊙原配方糖量是1杯, 我只用2/3杯, 因為是用黑糖, 我覺得可以再甜一點。

⊙麵團一點也不黏手, 這個配方是專為餅乾擠壓器設計的, 我閒置一年的餅乾擠壓器終於派上用場了。

⊙我是放中上層烤, 果然美式烤箱跟美式配方八字較合, 烤出來的餅乾既有型又好吃。