Rezept Cream Cheese Freezer Cookies

von nicole

Cream Cheese Freezer Cookies
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Rezeptinfos

Schwierigkeitsgrad
leicht

Zutaten

250 g
1/2 tl
1/2 tl
1/8 tl
natrium
175 g
125 g
2
1 tl
Vanille (flüssig)
1/4 tl
zitronenschale

Zubereitung

  1. 1.

    Bowl 1
    Whisk together thoroughly (Schlagen mit Schneebesen): 2 cups (250 g) all-purpose flour ½ teaspoon salt ½ teaspoon baking powder 1/8 teaspoon baking soda (Natrium)
    Bowl 2
    Beat on medium speed until very fluffy and well blended (mit Rürbesen??): 11 Tablespoons (175 g) butter, softened 1 cup (125 g) sugar 1 large egg or 2 small ones
    Gradually add until well combined: 3 ounces (75-80 g) cream cheese, softened and cut into chunks 1 teaspoon vanilla (liquid) ¼ teaspoon finely grated lemon zest (Haut)
    Stir the flour mixture into the butter mixture until well blended and smooth. Refrigerate until slightly firm, about 1 hour.
    Place the dough (Teig) on one end of a long sheet of wax or parchment paper (Backpapier). With well-greased (abgeschmiert ) hands, shape into a 12×2 inch (5×30 cm) log. Roll the dough up in the paper, twisting the ends of the paper to prevent unrolling. Place on a tray or baking sheet and freeze until completely frozen, at least 3 hours. Use immediately or transfer to a sealable plastic bag and freeze for up to one month.
    To bake:
    Position on rack in the upper third of oven. Preheat oven to 190 degrees C. Grease (abschmieren) cookie sheets (Backblech).
    Gently peel the paper off the log and cut into 1/8 inch (.3 cm) thick slices.
    Transfer the slices to the cookie sheets, spacing about 2 inches (5 cm) apart (Important!)
    Bake one sheet at a time until cookies are slightly brown at the edges, about 7-9 minutes.
    Remove the sheet to a rack and let stand until the cookies are slightly firm. Transfer cookies to racks to cool.

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