Cream Cheese Butter Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Solid, stick-to-your-rib cookies that hold molds and impressed images beautifully. Modified from House On The Hill. These are wonderful with hot tea or coffee, and my 3 yr old son loves them, even when I forgot the lemon oil. Ingredients:
2 cups flour, sifted |
1/4 teaspoon salt |
3/4 cup butter, softened |
2 ounces cream cheese |
3/4 cup sugar |
1 egg yolk |
1 lemon, rind of, finely grated |
1 teaspoon lemon extract (optional) or 1 teaspoon orange oil (optional) |
Directions:
1. Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
2. Preheat oven to 350°F.
3. Roll out dough (on floured surface) to about 1/4 thickness, if using molds. Imprint, cut, and place on cookie sheet.
4. If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
5. Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
6. Once cooled completely, they can be stored in airtight containers.
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