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Cream Cheese Christmas Cookies

Cream cheese, in my oh so humble opinion, should be given it’s very own food group. I use it in more dishes, from chicken and potatoes to cookies and cakes, it’s tremendously versatile. And unsurpassed in keeping baked goods light and moist.

These cookies are all I can think of today. I made about eight dozen of these last Christmas, and I don’t think they lasted through Christmas Eve. Chickie calls them cheesecake cookies, and is adamant this is the only way to eat cheesecake. Smooth, silky, melt in your mouth deliciousness. I can’t blame her.

 

CREAM CHEESE COOKIES

What you will need:

1/2 cup butter, softened

1/2 block cream cheese, softened

1/2 cup white sugar

1 small egg yolk (use only half a yolk if your eggs are large or extra large)

1/4 tsp vanilla

1 1/4 cups all purpose flour

 

Preheat oven to 325. Very lightly grease cookie sheets.

Cream butter, cream cheese and sugar together in on low speed until light and fluffy. Beat vanilla and egg yolk in on medium speed. Stir in flour until well mixed, but do not overbeat as the dough can get a little tough. And no one wants tough cookies.

I use a cookie press to make these, and while it’s not necessary, it gives me the best result, and makes the prettiest cookies. If you have one, dig it out and use it. If you don’t have one, you can still make the cookies, just drop teaspoon measures onto prepared cookie sheets.

Bake for approximately 15 minutes, keeping a close eye so the cookies don’t get too dark. The cookies should still be quite pale when they’re done.

To make these cookies even more special, try making a little indent in the center of the cookie and filling with jam, preserves, chocolate chips, halved cherries, or whatever floats your boat, really. I love blueberry jam with them, and green or red cherry halves look very festive.

Have fun, and enjoy!

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4 Responses

  1. These sound delicious.

  2. This looks amazing. Sinful and I so have to make these cream cheese cookies! I’m sure it wouldn’t taste half as good, but could I also use low fat cream cheese in the recipe? Happy holidays to you. BTW I was born and raised in Toronto, Newfoundland Girl. 🙂

  3. Laura, I did make these once with low fat cream cheese – it was all I had at the time – and while they weren’t quite the same, they were really still pretty good. After the first batch was done, and tested, I just put slightly more raspbery jam in the center to kind of make up the flavour difference.

    What part of Toronto are you from, Laura? I lived there for about ten years.

  4. Like to try your recipe tried another and the cookies were too sweet and greasy .. what is a half a block of cream cheese …

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