Rezept Cream Cheese Freezer Cookies
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)
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.
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.