Thursday, December 19, 2013

Best Ever Cream Cheese Cookies 1/2 Cup Unsalted Butter (room temperature) 3 oz. Regular Cream Cheese (room temperature) 1 1/2 Cups Confectioner's Sugar 1/2 Tsp Baking Powder 1 Egg (room temperature) 1/2 Tsp Pure Vanilla Extract 1 3/4 Cups All - Purpose Flour Heat your oven to 375 degrees and line your cookie sheets with parchment paper. Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely. You'll get no less than 2 dozen dropped or rolled cookies out of this dough. The yield on cut-outs will depend on how big the shapes are (baking time remains the same). I make these cut-outs about 1/4 inch thick.

lemon!
lemon!

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Best Ever Cream Cheese Cookies 1/2 Cup Unsalted Butter (room temperature) 3 oz. Regular Cream Cheese (room temperature) 1 1/2 Cups Confectioner's Sugar 1/2 Tsp Baking Powder 1 Egg (room temperature) 1/2 Tsp Pure Vanilla Extract 1 3/4 Cups All - Purpose Flour Heat your oven to 375 degrees and line your cookie sheets with parchment paper. Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely. You'll get no less than 2 dozen dropped or rolled cookies out of this dough. The yield on cut-outs will depend on how big the shapes are (baking time remains the same). I make these cut-outs about 1/4 inch thick.
Best Ever Cream Cheese Cookies
1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All - Purpose Flour

Heat your oven to 375 degrees and line your cookie sheets with parchment paper.  Place butter and cream cheese in your mixer bowl and beat for 1 minute.  Beat in the sugar and baking powder.  Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour.  Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies.  Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in superfine sugar.  Bake for 7 minutes.  Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.  You'll get no less than 2 dozen dropped or rolled cookies out of this dough. The yield on cut-outs will depend on how big the shapes are (baking time remains the same).  I make these cut-outs about 1/4 inch thick.

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Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos

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