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Admiration and emails — and lemon cream cheese cookies

April 11, 2013 By Katrina

Lemon Cream Cheese Cookies-open2

This cookie is based on a recipe that’s been saved on my computer for more than a year. It’s from Merrill Stubbs at Food52, and I remember saving it simply because I think Merrill is the cat’s pajamas. If she says it’s a hit, I believe her. Allow me to explain.

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For the first 16 or so years of my life, I thought Katie Couric was the coolest. I wanted to be a broadcast reporter, and the years Couric spent on the Today Show mixed with her noticeable morning perkiness — which I still very much relate to and appreciate, by the way — pretty much solidified her awesomeness to me. Once I hit college, however, my ambitions to be on camera fell behind my ambitions to be a writer. That, and I learned quickly that it was totally uncool to say you wanted to be like Katie Couric at journalism school. Oh, college.

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Truth be told, my unabashed love of Katie Couric has subsided a little, but I’d still probably spout off all those embarrassing “You were my favorite growing up, you’re so awesome, please sign my trusty reporter’s notebook” lines if I saw her on the street today. But my interests have changed, and my aspirations have evolved, which gives opportunity to celebritize a whole new slew of cool cats. In the past few years, I’ve become engrossed in the food blog culture, not just because I write a food blog of my own but also because I love reading those stories, trying the recipes and being part of that community. When I came across Food52 a few years ago (concurrent with my attainment of Amanda Hesser’s The Essential New York Times Cookbook), I felt as if I’d found my ultimate Web-based happy place.

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So I started reading all the stories and dabbling with some of the recommended picks. Perhaps no surprise, my favorites were — and still are — almost always those from the site’s founders, Amanda Hesser and Merrill Stubbs. I started seeking out more of their writing, other cookbooks, columns and the like. I’d click with admiration through photos of the Food52 test kitchen and imagine how great it must be to go to work there every day. And I’d say unrealistic and irresponsible things to Jared like, “Let’s move to New York! We can be waiters, and I’ll moonlight at Food52. Huzzah!”

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So there’s some backstory. Jared knows all of this. And he knew this when he emailed Merrill Stubbs (yes, emailed her!) last December to ask about a watch of hers with a turquoise strap that I had admired in a video on the Food52 site. He said he figured it was a long shot, but he was in search of the perfect Christmas present for his wife and wondered if Merrill (I’ll say Merrill here because my sweet husband was totally on a first-name basis with her via email) would be willing to share a bit about her lovely timepiece. Although he found out that the watch was no longer available (not to mention a bit out of his graduate student budget), he was happy that he asked. And when Christmas morning rolled around, though Jared did give me a new watch that I love, even better was when he showed me the secret correspondence that had transpired between him and Merrill. They had a nice little chat back and forth about the watch, their respective baby daughters and wishes for a happy holiday season. I was amazed. And it was awesome.

Lemon Cream Cheese Cookies

So now we’ve come full circle, back to the cookies. When I saved this recipe, I mentally noted that I’d pull it out on a rainy day, when I was out of impressive berry-filled breads and mile-high cakes to share. It seemed so simple that I was in no hurry to try it, but I should have known that it was worth an immediate trip to the kitchen. After all, if you can trust a person’s taste in watches, then you can certainly trust her taste in cookies. And if ever there was a perfect cookie, this might be it. They’re crisp around the edges, impossibly chewy in the center, perfectly sweet and wonderfully simple. Try them with the lemon or without. My guess is you’ll love them either way.

••••••••••••••••••••

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Lemon Cream Cheese Cookies
Adapted slightly from Merrill Stubbs, Food52.com

• ½ cup (1 stick) unsalted butter, at room temperature
• 3 ounces plain cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• zest from 1 lemon
• 1 cup all-purpose flour
• ½ teaspoon salt

Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until the mixture is light and fluffy, about 3 to 5 minutes. Add the lemon zest and vanilla, and mix to combine. Slowly add the flour and salt until just incorporated, then give the bowl a good scrape and the mixture a quick stir to make sure everything is mixed in.

Drop the dough into rounded tablespoons (I used a 1-inch cookie scoop) about 1 ½ inches apart on parchment-lined baking sheets. Bake for 12-14 minutes, until the edges turn a nice golden brown (Be careful not to over-bake!). Cool the cookies for a minute or so on the cookie sheet, then transfer them to a wire rack to cool completely.

••••••••••••••••••••

So that’s the story of my shameless admiration of a news anchor and a food writer. But really, I’m happy to tell the tale. I think everyone needs a Katie Couric in his or her life. Or a Merrill Stubbs or Amanda Hesser. We all need someone we look up to and whose work we admire. And we most certainly need someone who can recommend the best cookies.

XO,
Katrina

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Filed Under: Cookies, Fresh from the oven Tagged With: baking, cookies, cream cheese, cream cheese cookies, dessert, food, Food52, fresh from the oven, lemon, lemon cookies, lemon cream cheese cookies, Merrill Stubbs

« Out of the rut: Barley risotto with spinach and sweet potatoes
The missing zing: Balsamic-glazed penne with roasted asparagus »

Comments

  1. JESS44903 says

    April 11, 2013 at 10:07 am

    These look amazing!! 🙂

    I would love for you to join my Link Up this week!

    http://www.pluckys-secondthought.com/pluckys-link-up-4/

    • Katrina Tauchen says

      April 11, 2013 at 10:52 am

      Thank you! 🙂

  2. rosewithoutthorns says

    April 11, 2013 at 10:41 am

    This is so pretty!

    • Katrina Tauchen says

      April 11, 2013 at 10:52 am

      Thanks! It’s always good when pretty and delicious meet! 🙂

      • rosewithoutthorns says

        April 11, 2013 at 10:56 am

        Agreed! thanks for following my blog btw!! 🙂 Have a great thursday!

  3. Terri @ that's some good cookin' says

    April 11, 2013 at 12:38 pm

    These cookies look delicious. I go through a “lemon phase” every year and these look like they will be a great addition to my collection. Your photography is absolutely beautiful and your writing is very enjoyable. I’m glad that your personal evolution brought you to the food blogging community.

    • Katrina Tauchen says

      April 12, 2013 at 5:28 am

      Thanks so much! I think everyone would benefit from an annual lemon phase, don’t you? There are so many wonderful lemon recipes to try!

  4. CateyLou says

    April 11, 2013 at 1:12 pm

    These look delicious! I love cookies that are both crispy and chewy. Also, such a cute story about your hubby and your idol! Love it

    • Katrina Tauchen says

      April 12, 2013 at 5:27 am

      Thanks! Crispy and chewy is my favorite cookie combo! Of course, that makes them pretty dangerous, too! 🙂

  5. IRENA says

    April 12, 2013 at 5:56 am

    Your cookies are so well presented! Combination of lemon cream and cheese looks so fresh, perfect for spring!

    • Katrina Tauchen says

      April 12, 2013 at 6:06 am

      Thanks! I’m up for anything lemon once spring hits! Hooray for fresh and zingy!

  6. Leslie says

    May 26, 2013 at 5:56 pm

    Made these 3 times already and in the middle of preparing for the fourth. Love them! Amazing recipe!

    • Katrina Tauchen says

      May 27, 2013 at 8:49 pm

      So glad to hear you like it! I’ve made it a gazillion times, too. It’s so easy to throw together quickly! 🙂

      • Leslie says

        May 28, 2013 at 7:47 am

        Yes it is, I do have one question. Mine comes out very thin, how can I make them thicker?

      • Katrina Tauchen says

        May 28, 2013 at 8:31 am

        You could try adding a tiny bit more flour, maybe an extra tablespoon or two, to stiffen the dough a little more. Actually, my first batch in the oven always comes out perfectly, and then my second batch ends up quite a bit thinner than the first. It helps if you use a new cookie sheet with new parchment for each batch. The cookies are so buttery, I think they leave behind enough butter that it soaks into round two and makes them flatten out. All that being said, they are pretty thin cookies anyway. Hope that helps! 🙂

        • Leslie says

          May 28, 2013 at 8:40 am

          I will try that. Thank you I love them no matter what lol my husband, my kids, n me always fight for the last one. Last time I hid the last one lol

  7. Emilie Canuel says

    June 4, 2013 at 6:04 pm

    I try these cookies tonight but I add an extra ingredient : Greek yogurt chips !! mmm !!
    Thanks to share this recipe 🙂

    • Katrina Tauchen says

      June 4, 2013 at 6:15 pm

      What a great idea! I bet that made them even better! 🙂

  8. milkandbun says

    August 19, 2013 at 4:49 am

    I should try this recipe:) Cookies look so tasty!!!

    • Katrina Tauchen says

      August 19, 2013 at 8:24 am

      It’s definitely a favorite around here. 🙂

  9. Lyubomira says

    October 28, 2014 at 4:47 pm

    I was just looking for cream cheese cookies and came across your blog! I love it! Thsnka for sharing!

    • Katrina Tauchen says

      October 28, 2014 at 5:31 pm

      So glad you found it! And I hope you like the cookies! It’s one of my favorites! 🙂

  10. Olivia R says

    August 29, 2015 at 10:58 pm

    I have made these cookies three times now and they always come out fabulous! The only complaint I receive from family and friends is that one batch does not make enough! Thank you for this gem of a recipe!

    • Katrina says

      August 30, 2015 at 6:40 pm

      Oh, that makes me so happy to hear! It’s one of my favorite recipes, too. And I think it surprises people who much they can love a lemon cookie! Glad it’s a crowd-pleaser for you, too! 🙂

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