Cream Cheese Cookies
- 1/2 Cup Unsalted Butter (room temperature)
- 3 oz. Regular Cream Cheese (room temperature)
- 1 1/2 Cups Confectioner's Sugar
- 1/2 Tsp Baking Powder
- 1 Egg (room temperature)
- 1/2 Tsp Pure Vanilla Extract
- 1 3/4 Cups All - Purpose Flour
Adapted from theheartland.us
Heat your oven to 375 degrees and line your cookie sheets with parchment paper.
Place butter and cream cheese in your mixer bowl and beat for 1 minute.
Beat in the sugar and baking powder. Add the egg and vanilla and beat until fluffy.
Beat in the flour.
Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies.
Scoop by rounded teaspoon-full and dredge drop cookies (roll balled cookies) in superfine sugar.
Bake for 7 minutes.
Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
You'll get no less than 2 dozen dropped or rolled cookies out of this dough. The yield on cut-outs will depend on how big the shapes are (baking time remains the same). I make these cut-outs about 1/4 inch thick.