Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 60 cookies
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks or 16 Tablespoons) butter, at room temperature
- 3 ounces cream cheese (small block), at room temperature
- 1 cup granulated white sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon lemon or almond extract
- food coloring, optional
- Sugar sprinkles, jimmies, dragees, or other decorations, optional
Whisk salt into the flour and set aside.
Cream butter and cream cheese together until fluffy. Add sugar, egg yolk, vanilla, and lemon or almond extract, beating until combined. Stir in the flour/salt mixture. Divide dough, if you need multiple colors, then add optional food coloring(s) and mix well.
Apply desired cutting plate shape and fill cookie press with dough. Press cookies on to ungreased baking sheet. Bake 10 to 15 minutes, until lightly browned at the edges. Decorate as desired.
Yield: 60 cookies
Notes: For a simple icing, add just enough heavy cream or milk to powdered confectioners' sugar to make it drippable. Put icing in a ziptop bag, squeeze out the air, and seal. Cut off a small corner from the bottom of the bag to use it as a pastry bag. Let air-dry to firm up. Or, make a "glue" by whisking a little water into an egg white. Brush on top of cookies, and sprinkle on decorations. Let sit to dry.
Cream Cheese Cookies Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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