Cream cheese refigerator cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 1 | Well beaten egg | |
| 1 | pack | (3-oz) cream cheese |
| 2 | tablespoons | Buttermilk or yogurt |
| 1 | teaspoon | Vanilla |
| 2 | cups | Sifted all-purpose flowur |
| ⅛ | teaspoon | Baking soda |
| ½ | teaspoon | Double-acting baking powder |
| ½ | teaspoon | Salt |
| Sugar and cinnamon for sprinkling | ||
Directions
From: karen@... (Karen E. Walrath) Date: 23 Dec 1994 03:11:52 -0700 From Joy of Cooking
Blend butter, sugar and egg until creamy. Soften cream cheese slightly.
Beat it into the butter mixture with buttermilk and yogurt. Beat in flour, soda, baking powder and salt. After being chilled (a couple of hours or so) this dough may be rolled to paper thinness, cut into shapes and baked.
Sprinkle before baking with sugar and cinnamon. Preheat oven to 350 and bake from 12 to 15 minutes.
I modify the recipe slightly by omitting the buttermilk and doubling the cream cheese. I then drop in spoonfulls onto an ungreased cookie sheet.
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