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ISO: CREAM CHEESE SUGAR COOKIE RECIPE - Page 4

post #46 of 52
Hi Andrea,

I usually put the stick in prior to baking. I use the white sucker sticks
(paper type) and they work fine.
Brenda
post #47 of 52
Quote:
Originally Posted by bmullard

Hi Andrea,

I usually put the stick in prior to baking. I use the white sucker sticks
(paper type) and they work fine.
Brenda



Oh really??!! I wasn't sure if it was safe to put them in the oven. I thought they would burn. Now I am really excited!
Thanks!
post #48 of 52
I have never had a problem thus far! I have never had them burn. I have had to cookie fall off the stick because I didn't put in in well enough or I put it in crooked. But other than that....
post #49 of 52
I just tried the White Velvet recipe this morning. My dough was quite sticky. There's no way I could have rolled & cut them without being in the frig. I have started spooning my flour in the measuring cup instead of scooping it out with the measuring cup itself. Do you think I don't have enough flour in the dough? I haven't rolled them out yet, they're still in the frig.
post #50 of 52
Yes, you have to refrigerate them for at least the 2 hours the recipe calls for, I actually usually let it sit overnight. It will also get VERY soft on you after cutting and re-rolling the leftover dough once or twice. I usually roll twice (to cut out shapes) and then put the leftover in another bowl and start with a new chilled piece. It may be a little trouble, but these cookies are sooooo good! They are now my favorite!
Andrea
post #51 of 52
So has anyone tried the frosting yet? I'm dying to try these cookies and I have some due next weekend.

I have had trouble bagging my cookies in the past. The frosting details on top of the glaze just flake off. What am I doing wrong? Please help.

Thanks.
post #52 of 52
So you can use the Cream Cheese recipe for making cookie bouquets? I made them thursday for a birthday. and they kept fallin goff the stick. How thick do you roll out the cookie? and how deep do yo uinsert the stick? i only put it in about 1/2 inch. but I know my cookie was not too thick.
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