When baking cookies, choose
light-colored, dull-finished, heavy-gauge cookie sheets. Old cookie sheets that
are dark can make the bottom of the cookies overly brown. Shiny sheets work best
for cookies that should not brown too much on the bottom.
To check cookies for doneness,
press down lightly in the middle to see if it bounces back. Bake sliced cookies
until the edges are firm and the bottoms are just lightly browned. Generally,
cookies are done when the edges begin to brown, or when they are golden. Every
pan bakes differently, depending on the material, thickness, weight, and surface
reflection.
Cheesecake Cookies
Crumbs
6 T. butter, softened
1/3 C. light brown sugar
1 C. unbleached all-purpose flour
1/2 C. finely chopped walnuts
Filling
1/4 C. granulated sugar
8 oz. cream cheese, softened
1 egg, lightly beaten
2 T. milk
2 T. lemon juice
1/2 t. vanilla
For Crumbs:
Preheat oven to 350° F. Cream butter and brown sugar. Add flour and nuts. Mix
with hands until crumbly. Reserve 1 cup for topping. Press remainder into
miniature muffin tins lined with muffin papers.
Bake 12-15 minutes. Cool.
For Filling:
Blend granulated sugar and cream cheese. Add egg, milk, lemon juice and vanilla.
Mix well. Put about 1 teaspoon filling into each cooled muffin cup. Sprinkle
with reserved crumbs. Bake at 350 ° F for 25 minutes or until knife inserted in
center comes out clean. Cool.
