Cream Cheese Cookies I

SUBMITTED BY: Robin PHOTO BY: IMJEN2

"These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 dozen

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INGREDIENTS

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour

READ REVIEWS (105)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
Bake for 15 minutes in preheated oven. Cookies should be pale.

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REVIEWS

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Reviewed on Dec. 24, 2005 by MomSavedbyGrace

WHOA!!!!!! huge typ-o!! Thats reflected in the 3 star rating. I have been making cream cheese cookies for years and it should be 8 OUNCES of cream cheese, not 3!!!! I can only imagine why people thought they tasted like flour, look at the recipe's stated proportion of flour to cream cheese! 3 oz. cream cheese for 2 1/2 cups flour? YIKES. I made this recipe with 8 oz. cream cheese and cut back the flour to 2 cups, and still think I could cut the flour back some more. They don't taste too rich with the 8 oz,. trust me, it will taste the way its supposed to...like a CREAM CHEESE COOKIE and not a flour cookie! For half my batch I pressed a fork into the cookies and sprinkled green sugar crystals on them, the other half I made thumbprints and filled with blackberry and apricot preserves. Yummy. Food coloring also works great with these cookies, especially if using a press!

8 users found this review helpful

Reviewed on Dec. 15, 2003 by LIBBOHARPER

Fantastic cookies from a cookie press--just be sure not to overbake them. When they're done they still look pale and soft, and they'll harden as they cool. Always a hit!

7 users found this review helpful

Reviewed on Mar. 3, 2007 by Mama Peek

I made these using the 8oz size Philly. I made them with "Splenda". I did not have time to bake them, so after I made the dough, I rolled the dough (I made three rolls) in plastic wrap and refrigerated them. I baked them as I needed them. They slice well, and keep well.I probably used them within 4 or 5 weeks.

5 users found this review helpful

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