Cream Cheese replaces half of the fat. If you do this, do NOT cheat and use fat-free cream cheese unless you're willing to have your cookies turn out WEIRD. Not saying they will, but they MIGHT.
1 part Sugar, 2 parts fat, 3 parts flour. (This is the standard cookie dough recipe.) The "ounce" is the basic unit here. You can cream one ounce sugar, one ounce butter, one ounce cream cheese together, then slowly add in three ounces flour, and you have six ounces of dough, to which you can add a WORLD of other wonderful things.
Note the classic sugar cookie is butter-and-sugar in equal ratio, then egg is added, and half again the flour. Quoting the recipe from the book "Ratio"...
8 oz unsalted butter (2 sticks) Or salted and omit salt below 8 oz white sugar (about 1 cup) 1 large egg 1 tsp vanilla extract 1/2 tsp salt 12 oz flour (about 2 cups) 1 tsp baking powder Optional garnish: colored sugar, coarse sugar, or coarsely chopped almonds.
Preheat oven to 250 Combine butter, sugar, egg, vanilla and mix thoroughly, hand mixer or by hand. Combine remaining ingredients except garnish and fold into the dough. Once smoothly mixed, wrap dough in plastic wrap (oilcloth or waxed paper was used in bygone days) and chill in refrigerator.
Can be rolled out flat and cookies cut out, or shaped in balls and smashed flat using a glass, or rolled in cylinder, chilled, and sliced. Garnish before baking.
Bake 15 minutes or until done (slightly brown around edges).
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Date: 2010-12-21 11:40 am (UTC)1 part Sugar, 2 parts fat, 3 parts flour. (This is the standard cookie dough recipe.) The "ounce" is the basic unit here. You can cream one ounce sugar, one ounce butter, one ounce cream cheese together, then slowly add in three ounces flour, and you have six ounces of dough, to which you can add a WORLD of other wonderful things.
Note the classic sugar cookie is butter-and-sugar in equal ratio, then egg is added, and half again the flour. Quoting the recipe from the book "Ratio"...
8 oz unsalted butter (2 sticks) Or salted and omit salt below
8 oz white sugar (about 1 cup)
1 large egg
1 tsp vanilla extract
1/2 tsp salt
12 oz flour (about 2 cups)
1 tsp baking powder
Optional garnish: colored sugar, coarse sugar, or coarsely chopped almonds.
Preheat oven to 250
Combine butter, sugar, egg, vanilla and mix thoroughly, hand mixer or by hand. Combine remaining ingredients except garnish and fold into the dough. Once smoothly mixed, wrap dough in plastic wrap (oilcloth or waxed paper was used in bygone days) and chill in refrigerator.
Can be rolled out flat and cookies cut out, or shaped in balls and smashed flat using a glass, or rolled in cylinder, chilled, and sliced. Garnish before baking.
Bake 15 minutes or until done (slightly brown around edges).
Yields about 24 cookies.
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Date: 2010-12-21 04:21 pm (UTC)