Christmas Special: Philadelphia Cream Cheese and Orange Cookies


Starting where I had left off in my last post...so we were having cardamom chai brewed in Lactofree milk with a dash of fair-trade sugar. Of course I had to have some cookies with my chai. Out came my tin of cookies. This time round my tin has a bunch of very subtle tasting cream cheese and orange cookies. They are a perfect compliment with the strong tea which smells of cardamom.


Remember the other day I was telling you about a goody bag which I had prepared for my girl friends for Christmas? I made some all natural body scrub and a scented lip balm and also these cookies. Making these cookies was fun and easy. I deliberately choose a subtle taste because we tend to go over generous with spices this season. It's the kind of cookie you would want with your tea when you are fed up eating spicy and rich stuff. The cream cheese makes the cookies smooth and creamy to chew and the orange zest brings in citrusy freshness. 
Next time to add a bit more crunch I want to add some chopped pistachio nuts. 


I have followed this recipe with minor adaptations.
Ingredients needed to make approximately 70 cookies-
i. 2 cups of butter at room temperature
ii. 6 oz cream cheese, bring out the cheese about an hour before starting work
iii. 2 cups of sugar
iv. 2 egg yolks
v. 5 cups of plain flour
vi. 1 table spoon of orange blossom water
vii.  2 table spoons of freshly grated orange zest
vii. 1 tea spoon of vanilla extract

How to make the cream cheese cookies:
1. In your mixer/food processor cream the butter and cream cheese. 
2. Once it is nicely mixed, add the sugar, a little at and time and continue mixing till the mixture is fluffy.
3. Add the egg yolks, this will make the consistency slightly runny and help in mixing the flour which comes in next.
4. Add the flour a little at a time and keep mixing.
5. Once it is all mixed add the orange blossom water and vanilla extra and give it one more mix.
6. Stop the mixer and gently fold in the orange zest to the dough.
7. Chill the dough overnight. The recipe I followed said one hour to overnight. Since in my experience cookie dough starts running if it's only chilled for an hour, I decided to chill it overnight and there was a lot of dough to chill.
8. The next day preheat your oven to 180 degrees C and get two baking trays ready by spraying on them and laying sheets of baking paper and then spraying again on top. I was alternately placing my baking trays in the oven. And putting my dough back in the fridge when not in use.
9. On each tray I had about 15 cookies which were roughly 1 inch balls, placed a little apart to give them space for spreading.
10. I baked them for about 20 minutes, they were lightly brown on top and looked done.
11. I cooled them for about 15-20 minutes before putting them in the tin.

These cookies stay in air tight containers for up to 3 weeks.


4 comments :

  1. It would be nice to get such Christmas self-made gifts, much better than just bought in a shop:) Betaiful shots, btw.

    ReplyDelete
  2. Perfect with that cup of tea. I love orange zest in just about anything. Never tried the blossom water though.

    ReplyDelete
  3. Delicious and so inviting cookies.

    ReplyDelete

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