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Feeling like a dough ball

Italianhoagie

24,922 subscribers

76,977 次观看 • 3 年前 •via X (Twitter)

Anya Rossi• Live Now

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PUMPKIN CHEESECAKE COOKIES Crinkly spiced pumpkin cookies rolled in cinnamon sugar, with a firm plain cheesecake center INGREDIENTS • 115 g unsalted butter, softened (dough) • 100 g brown sugar (dough) • 50 g granulated sugar (dough) • 1 large egg (dough) • 60 g pumpkin purée, blotted dry (dough) • 1 tbsp molasses (dough) • 1 tsp vanilla extract (dough) • 220 g all-purpose flour (dough) • 1 tsp baking soda • 1/4 tsp salt • 1 1/2 tsp cinnamon (dough) • 1 tsp ground ginger • 1/4 tsp nutmeg • 115 g cream cheese, cold (filling) • 40 g powdered sugar (filling) • 1 tsp vanilla extract (filling) • 1 tbsp flour (filling) • 50 g granulated sugar (for rolling) • 1/2 tsp cinnamon (for rolling) STEPS 1. Mix 115 g cream cheese, cold (filling), 40 g powdered sugar (filling), 1 tsp vanilla extract (filling) and 1 tbsp flour (filling) until just smooth. Scoop into 12 small balls, place on parchment and freeze until firm. ⏱ 30m 2. Beat 115 g unsalted butter, softened (dough), 100 g brown sugar (dough) and 50 g granulated sugar (dough) until fluffy. Mix in 1 large egg (dough), 60 g pumpkin purée, blotted dry (dough), 1 tbsp molasses (dough) and 1 tsp vanilla extract (dough). 3. Stir in 220 g all-purpose flour (dough), 1 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp cinnamon (dough), 1 tsp ground ginger and 1/4 tsp nutmeg until a soft dough forms. Chill so it is easier to wrap. ⏱ 30m 4. Preheat oven to 175°C (350°F). Flatten a portion of dough, wrap it fully around one frozen filling ball, and seal with no gaps. Repeat for all 12. 5. Mix 50 g granulated sugar (for rolling) and 1/2 tsp cinnamon (for rolling). Roll each ball in the cinnamon sugar and place on a lined tray, spaced well apart. 6. Bake until the edges are set and the tops are crinkled. The centers should still look soft. ⏱ 12m 7. Cool on the tray for 10 minutes, then refrigerate. Keep them chilled because of the cream cheese center. NOTES Makes about 12 cookies. The filling is frozen first so it stays as a firm white center instead of melting into the dough. Untested, so check the first batch and adjust the bake time

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