Since dough for cream cheese cookies freezes very well, I often have a batch in my freezer. Whenever unexpected company drops by, I only have to thaw, bake, and serve. Making delicious, almost-instant-treat could not be easier.
|Egg yolk, room T.||1 large|
|Unsalted butter, room T.||½ cup or 1 stick|
|Cream cheese, room T.||2 oz|
|Vanilla extract||½ tsp|
|All purpose flour||1¼ cups|
|A pinch of salt|
- Preheat oven to 325 degree Fahrenheit, and line cookie sheets with parchment paper.
- Separating egg yolk from its white and set aside.
- Using an electric mixer, cream butter, cream cheese, and sugar together until smooth.
- Add egg yolk and vanilla extract. Mix well.
- Fold in flour and salt until just incorporated.
- Roll dough into 1-inch balls. Place them on parchment-lined cookie sheets, and flatten each into a flat disk using a drinking glass bottom.
Bake for about 15 minutes or until golden brown. If your oven gives off strong heat from the bottom like mine, you may want to double pan the baking sheet to keep cookies from burning.
- Let cream cheese cookies cool in baking pan for 2 minutes before transferring them to wire racks to cool completely.
SALLY SAMPSON. 1st Edition. Bake Sale Cookbook – Quintessential American Desserts.Simon & Schuster, Inc. 2000.