Cream cheese cookies are one of those versatile recipes that you can twist and turn and completely cater and ‘cave in’ to your cravings. I like to say, “one cookie, infinite possibilities.” This week, I made a batch of these cream cheese cookies, using vanilla extract, but really, you can use any flavor of your choice. As for toppings, I grabbed what I could out of the cupboard and came up with improvised versions – from white chocolate coconut, milk chocolate almond, to fig preserve thumbprints. I also made a batch of just plain discs to fulfill my dream of sandwiching them around Nutella and sprinkling with cocoa powder. Well, folks, dreams do come true…
Cream Cheese Cookies
Blend 1 cup granulated sugar with 1 – 8 oz. pkg. cream cheese and 1 cup of butter (both at room temp) until fluffy. Add 1 egg yolk and 2 tsp. vanilla extract (or any flavor of your choice). Add 1 1/2 cups of flour. Beat until soft dough/batter forms. Pipe 1″ diameter discs onto a greased 13″ x 18″ baking sheet. I start in the center and piping a swirl.
Bake in a preheated oven at 325 F for about 8 – 10 minutes until bottom edges begin to brown (the cookie on top will be pale). Avoid over baking because your cookie will be dry!!
Get creative and use this quick and easy recipe as a canvas for your imagination! Jellies, jams, frostings, or dusted with powdered sugar. Go Italian & get decadent: I spread a little Nutella between two discs and sprinkle cocoa-powder to create what I like to call, “Nutella Kisses” or “Baci di Nutella.” The other variety pictured is raspberry jam with powdered sugar. Buon Apetito!
