I’VE ALWAYS ENJOYED BAKING.
But now that the kids are grown and gone, I seldom bake. I don’t need sweets in the kitchen to tempt me.
This past week, though, I baked three days in a row as I’d been asked to bring treats for fellowship hour at church this morning.
I decided heart-shaped cookies would be perfect given the date. And so I pulled out my favorite roll-out cookie recipe, the one my mom used when I was growing up. It’s my go-to “sugar cookie” recipe.
This dough, though, far surpasses the bland taste of most sugar cookies.
Cream cheese is the secret savory ingredient.
I prefer to roll the dough nearly paper thin and to sprinkle with colored sugar before baking. I don’t want icing to mask the flavor.
I’ve never tasted a better roll-out sugar cookie.
Cream Cheese Cookies
½ cup butter, softened
½ cup shortening
3 ounces cream cheese, softened
1 cup white sugar
1 egg yolk
½ tsp. vanilla
½ tsp. salt
2 ½ cups flour
Cream butter, shortening, cream cheese and sugar. Add egg yolk and vanilla and beat. Add dry ingredients and mix. Chill covered or wrapped dough for several hours or overnight. Roll out on lightly-floured board and cut with cookie cutters. Bake 6 – 10 minutes, depending on dough thickness, at 350 degrees.
© Copyright 2014 Audrey Kletscher Helbling