Ingredients
14 teaspoon salt
34 cup butter, softened
2 ounces cream cheese
34 cup sugar
1 egg yolk
Method
Sources
📖
Recipe1M+
dataset
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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sift four and salt, together. cream butter and cheese, slowly adding sugar, and mix well. beat in egg yolk, then the flavoring. dough will be sticky!. chill dough at least 4 hours (overnight is better, though! ). preheat oven to 350f. roll out dough (on floured surface) to about 1/4" thickness, if using molds. imprint, cut, and place on cookie sheet. if not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. prick each blob with a fork. bake 10-12 minutes, until cookies are just turning light brown around the edges. transfer onto a wire rack to cool. once cooled completely, they can be stored in airtight containers.