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Cream Cheese cookies
1 cup butter
227g cream cheese philadelphia
1 and half cups sugar
1 large egg
1 tsp vanilla
3 and half cups plain flour
1 tsp baking powder
pinch of salt
Method
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.
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