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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 23g Recipe makes 36 cookies) |
||
| Calories 108 | ||
| Calories from Fat 55 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 43mg | 1% | |
| Potassium 14mg | 0% | |
| Total Carbohydrate 12.3g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 5.6g | ||
| Protein 1.2g | 2% | |
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Cream Cheese Cookies
By: Tish
Jan 28, 2002
A delicate, not oversweet cookie
36 -40 cookies
Ingredients
- 1 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 1/2 cups flour
Directions
1
Preheat oven to 325 degrees F Lightly grease cookie sheets.2
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.3
Beat in egg yolk and vanilla.4
Stir in flour until well blended.5
Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.6
Bake for 15 minutes in preheated oven.7
Cookies should be pale.
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- Course > Desserts > Cookies & Brownies > Drop
- Course > Lunch/Snacks
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Noni Suzanne
On Apr 28, 2008
Yummy! I doubled the recipe and added about 1/4 teaspoon of almond extract and probably 1 1/2 cups of FINELY chopped walnuts. These were so easy to make and way too good! Thanks Tish for posting!
From: Happy Hobbit
On Apr 6, 2008
The most favorite cookie for my DH and me. The simplicity and the delicate flavor makes this the most requested cookie in the house. Also, very easy and quick to make.
From: Chef #289708
On Sep 11, 2006
Super recipe...have been making these for over 25 years but I roll them out and cut them with cookie cutters....chill dough first. You can vary the flavoring very easily. I have also used 1/2 of an 8 ounce pkg of cream cheese when I do not have a 3 ounce pkg. on hand and had no problem. Just be sure to keep dough chilled when rolling out. (I do half the dough at a time). Hope everyone enjoys these as much as my family has over the years.
From: CountryMama
On Dec 17, 2005
These remind me of whipped shortbread cookies with a bit of a different texture. They definitely need something as a topper, and the white chocolate chips I used didn't cut it; I'll use preserves next time. The recipe also didn't make 72 cookies, more like 30 and they weren't huge, but it was just enough for a small cookie exchange anyway. I'll probably try these again, but I'll leave them in for slightly longer than 15 minutes, since the outside had a nice toasted crispiness but the inside was still a little doughy.
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