As I mentioned earlier in the week, I am on a week-long blogging break and will be resuming my posts next week - along with a giveaway. Today, my friend Dawn from Simple Gourmet Cooking is guest posting for me. Dawn and I also became friends through an online cooking forum and "chat" online pretty regularly. She is absolutely killing me with these mouthwatering salted caramel brownies and has an awesome treat for you today. So without further adieu, here she is...
I was so excited when Eva asked me to do a guest post-I love all her recipes and love reading about her adventures with baking (and skating!).
With the holidays approaching, I've been trying to decide what to bake. I love baking for the holidays and every year I am overly optimistic and plan to bake way more than I can handle. I really love classic cookies-chocolate chips, gingerbread and snickerdoodles and always try to make a few batches every year in addition to some new cookies.
Up until now, I had not found a recipe that I was in love with for a sugar cookie. Let's face it-a sugar cookie can be pretty boring. But, not if it's done right. Like these. These cookies were absolutely perfect-slightly crispy on the outside, chewy and soft on the inside and had big flavor from the sugar, cream cheese, butter and vanilla. They are in every way, what I think is the perfect sugar cookie!
- 2 and 1/4 cups (11 and 1/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 and 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
- 2 ounces cream cheese, cut into 8 pieces
- 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Add 1½ cups sugar and cream cheese to a large bowl. Place remaining 1/3 cup sugar in shallow baking dish, bowl or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain). Whisk in oil until incorporated. Add egg, milk, and vanilla; whisking until smooth. Add flour mixture and mix with rubber spatula until soft and smooth dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each. Roll dough pieces into balls. Roll balls in reserved sugar to coat and evenly space on prepared baking sheets, about 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with sugar remaining in shallow dish.
Bake cookie, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes; rotate the tray after 7 minutes. Cool cookies on baking sheets 5 minutes then transfer cookies to wire rack and cool to room temperature.
Source: America's Test Kitchen