Natali’s “Sugar Dream” Cookies – Guest Post
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Natali is a friend of mine, a fellow blogger (you can find her over on The Full Moxie), former co-worker of Husband’s from when we used to live in Central CA. She also loves to cook and eat. I’m going to be a guest over on The Full Moxie on Monday, and I thought it would be fun to have Nat over here to share with you.
Growing up in Central California, there is one cookie shop that holds my sugar-lovin’ heart and that is Hungry Bear cookies. Hungry Bear makes a sugar cookie (the “Sugar Dream”) that is truly like no other. Buttery, rich, yet delicate — it truly melts in your mouth and preserves a bit of the granular property of the sugar, but is not at all gritty. I have been trying to duplicate this recipe for years, and finally came up with a real winning version of the recipe this past weekend. Now, keep in mind, this cookie is RICH. You may need a glass of milk, and it is not waistline friendly. But, really, it’s soooo worth it!
|Natali’s “Sugar Dream” Cookies||
- 2 sticks of butter (1/2 lb.)
- 3 T cream cheese (full fat please)
- 1 T milk (I used non-fat)
- 1.5 t vanilla extract
- 2 c. + 2 T sugar
- 1 egg yolk
- 1 c. vegetable oil
- 1 t. baking soda
- 1 t. salt
- 4 c. flour
- Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
- Add the egg yolk and oil, mixing on low speed.
- Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
- Refrigerate the dough for 2-4 hours.
- Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
- Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
- Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
(Recipe adapted by Natali fromÃ‚ The Sugar Turntable.)
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