Cream Cheese Spritz Cookies

Hi it's Dolphin Girl here,
One day we had to make some cookies for this dinner at a friends house and we wanted to use the new cookie press that I got for my birthday a week ago, and so we looked at the website that was on the box. And it came up with some recipes that we could use, And we all liked the "Cream Cheese Spritz cookie" one and when we tried it, we liked it a lot, so Here it is.
Cream Cheese Spritz cookies.
Makes 4 dozen cookies.
Preheat oven to 350 degrees F.

Ingredients:

(mind you when we made them we did a double batch so don't be confused when you see the pictures)

1 cup softened butter

1 (3 ounce) pkg softened cream cheese

1 cup sugar

1 egg yolk

1 tsp Madagascar Pure Vanilla Extract (you can use plain vanilla extract too)

1 tsp grated lemon peel ( and if you don't have any you can just use some lemon juice too)

2 1/2 cups flour

1/2 tsp salt

Cream butter and cream cheese together.

Add sugar and mix well until light and fluffy.

Add egg yolk, vanilla and lemon peel. Mix well.

Gradually add flour and salt to cream mixture.

Shape dough into small logs and place in cookie press
(or in stead just roll out the cookie dough, cut, and put onto cool ungreased cookie sheet)

Press cookies onto cool ungreased cookie sheet.

Bake 12-15 minutes or until lightly browned.

Store in an airtight container at cool room temperature for several weeks or freeze for 2 months.

Enjoy :)

Perfect Freezer Friendly Dinner Rolls

Hi it's Dolphin Girl here! :)
This is a recipe from our nice friend Chef Tess. Here is the recipe from her blog, Perfect Freezer Friendly Dinner Rolls.

Dinner Rolls

Combine:

1 1/4 cup water (no hotter than 110 degrees)

2 tsp yeast (1 packet) rapid rise

2T sugar (1T honey)

4 1/4 cups all purpose flour (whole wheat works too)
1 1/2 tsp salt

6T oil (original recipe called for 12T of melted butter)

1 egg

2 egg yolks

Combine everything in one large bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned.



Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.






Punch down dough and divide into 2 pieces. I kind of put them in a log form. this helps to keep things pretty even. Divide the two logs in half again, so you have 4 logs. Each one will get cut into 6 pieces.

Now, lightly (I do mean lightly) dust the counter top with a little flour...just a little. We don't want the rolls sticking too much. On the other hand, we don't want so much flour that they just roll all over the place. The point is, we want a little tacky stuff so they form correctly. Take the dough piece and pinch the sides together...

You want the dough balls to look like they have a skin holding them together. Place the rolls on a pan lined with parchment paper (or a freezer friendly pan for easy make and bake). If you use metal pans, you don't have to worry about the glass shattering going from the freezer to the oven.

Allow to raise at room temperature, uncovered for 35-40 minutes, until the rolls are touching if originally placed 1/2 an inch apart. Bake 375 degrees 20-25 minutes until golden brown.

Chef Tess’s Blog. And here are pictures of us eating them:

I Like my rolls plain, they are fine just plain and with nothing on them and are pretty good too :)

My sister has butter on her roll.

My other sister licks up the rest of her stew with her roll. And my brother does the same thing with his roll too.

One time we used the same recipe but we made them into hot dog buns instead :) And here is my other brother with his hot dog.