From the old cooking cards I ordered as a kid
- Carbohydrate 311.79108918963 g
- Cholesterol 1098.95247010775 mg
- Fat 382.211802705915 g
- Fiber 9.11670567265723 g
- Protein 79.4817904512139 g
- Saturated Fat 231.380265269412 g
- Serving Size 1 1 Serving (1987g)
- Sodium 58674.4558083052 mg
- Sugar 302.674383516972 g
- Trans Fat 31.0497649321984 g
- Calories 4961 calories
Step-by-step
- Beat together until smooth 4 oz cream cheese, 2 tbsp sugar, 1/2 tsp grated lemon rind, 1 egg yoke and 1 Tbsp half and half milk or sour cream
- Cream butter, cream cheese and sugar until blended. Add egg, lemon rind and lemon juice
- Combine flour and baking poweder. Add to the first mixture and blend well. Cover. Chill for at least 1 hour
- Shape dough into 1 inch balls. Roll in graham cracker crumbs. Arrange on ungreased baking sheets
- With finbers make an indention in center of each cookie Fill with level 1/2 teaspoon of filling.
- Bake at 350 for about 20 mins
Fat distribution and dough structure
Chilling the dough for at least one hour solidifies the butter and cream cheese fats, preventing the cookies from spreading too rapidly in a 350-degree oven. High dairy fat contents shorten gluten strands, yielding a tender crumb rather than a chewy structure. Flour absorbs moisture from the half-and-half slowly, meaning unchilled dough will result in flat, greasy discs.
Acid-base reactions and leavening
Baking powder requires both moisture and heat to release carbon dioxide gas trapped within the matrix. Lemon rind provides volatile oils for aroma, while the dairy components supply the necessary aqueous environment for the chemical leavening agents to activate. Mixing the dry ingredients thoroughly before adding them to the creamed butter prevents pockets of uneven rise.
Adapting dietary profiles
Replacing standard dairy components with plant-based alternatives alters moisture levels significantly, often requiring the addition of xanthan gum to mimic missing structural proteins. Gluten-free flour blends absorb liquids slower than all-purpose wheat flour, so resting the batter for an extra ten minutes helps prevent a gritty texture in the final baked good.
