Creamsicle Cookies — KoogleBites

Its been quite a while since I have posted a recipe, but with the holidays, moving and then getting the flu, well time just passed me by.

I have tried this recipe a few times and a few different shapes and sizes. I even tried different flavors and I think I have made this cookie so many times that I can finally say I am Creamsicle out, but in the name of testing I keep eating.

My boss from the bakery I work at in Farmington, CT gave me a copy of this recipe from the Fine Cooking magazine. I have modified it a bit, but definitely worth all the effort.

I have converted the recipe to grams. Grams are easier to measure and are more consistent. Actually, weight versus volume is always better. Weight is more accurate and once you have a digital scale you will find measuring by weight than volume is easier.

Recipe:

226 Grams Unsalted Butter - Room Temperature

86 grams Cream Cheese - Room Temperature

200 Grams Sugar

1TBS Orange or Grapdefruit Zest and Juice

1 Large Egg Yolk

1 tsp Vanilla Extract (option: Almond Extract)

340 Grams All Purpose Flour

Preheat Oven 350 degree
In a mixer, cream butter, cream cheese, sugar, zest, egg yolk and extract till light and fluffy
Gradually add the flour
Flatten the dough into a disk shape wrap in plastic and chill for a minimum of 30 minutes. You can freeze the dough for up to a month. You can refrigerate the dough up to 8 days. I tested various days and I did not want to chance it past 8 days.
Roll the dough to about 1/4 of an inch thick. Using cookie cutouts cut out as many cookies as you can.
Refrigerate the cookies
Bake for 8-10 minutes. Depending on the size of the cookie will obviously depend on the time the cookie bakes.

Filling

113 Grams of Unsalted Butter - Melted

65 Grams of Confection Sugar

1 TBS Orange or Grapefruit Zest

2tsp Orange or Grapefruit Juice

Options: Vanilla Extract or Almond Extract (if using Vanilla use the seeds from the Vanilla pods)