However, I do feel that the perfect coffee cookie is light, not over sweet, not heavily iced & easily made. I love cookies that incorporate cheese in them, so making cream cheese cookies is at the top of my list, right next to ricotta cookies. But I must say, the best part of these little lovelies was making them with my daughter.
Cream Cheese Cookies
- 1 cup butter, softened
- 1 3oz package cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 3/4 teaspoon vanilla extract
- 2 1/2 cups flour (plus 1/4 cup for rolling)
- Cookie cutter
Beat in egg yolk and vanilla.
Stir in flour, mix until well blended. (It may seem thick at times, just keep mixing)
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Put bowl in the refrigerator for 30 minutes.
Sprinkle some flour on the counter top, add the dough and work in some flour to make it manageable. Roll it out with your rolling pin to about 1/2 thickness. Take your (or your assistant's) favorite cookie cutter and cut.
Place cut cookies onto a greased cookie sheet. (You can place them close to each other because they will not puff or expand out when baking them)
Bake at 325 degrees for 12 minutes. Do not over bake. You want the bottom to be a light brown and the top pale. Cool on a wire rack & store in an air-tight container.
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~I usually get 36 cookies from this recipe, but it depends in your cookie size and dough thickness. Experiment and have fun with it. Feel free to add sprinkles and colored icing.
These would also be great for the holidays. Instead of refrigerating the dough and rolling it out, drop rounded spoonfuls onto the cookie sheet, press the center with your thumb, fill with preserves (apricot, peach or cherry) and bake. Perfect and oh so yummy! Enjoy!~
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