Prep 40 mins
Cook 15 mins
These melt in the mouth treats never lasted long once grandma had put them in the cookie jar !!! These cookies are perfect for baking ahead of time and freezing. Grandma left the cookies to cool completley, then she would open freeze them until soild. Once solid, she stacked the cookies, a few at a time, and wrapped them loosely in foil. Then she sealed them in a freezer bag and froze for up to 1 month.
- 75 g butter, softened
- 50 g low-fat cream cheese
- 225 g plain flour
- 125 g caster sugar
- 2 teaspoons ground cinnamon
- 2 eggs
- 2 tablespoons caster sugar
- 1⁄2 teaspoon ground cinnamon
- put the butter and soft cheese into a large mixing bowl. beat together with a electric whisk or wooden sponn until smooth and combined.
- add the flour, 125g caster sugar, 2 tsp cinnamon and eggs. beat together until the mixture resembles coarse breadcrumbs. using your hands, carefully gather the mixture together to form a ball.
- put the ball of dough onto a floured surface. shape into a roll about 3cm/1 1/2 inch in diameter. wrap in cling film. chill in the freezer for 30mins or until firm.
- preheat the oven to 180 oc/350of/gas 4. grease 2 non stick baking trays.
- unwrap the cookie dough and put on a work surface. cut into 6mm/1/4inch thick slices. put the slices on the baking trays, spaced well apart.
- bake for 12-15 minutes, or until the cookies are set and pale golden. cool slightly, then use a fish slice to transfer the cookies to a wire rack.
- for the topping mix together 2 tbsp of caster sugar and 1/2 tsp ground cinnamon. sprinkle over the hot cookies, then leave to cool completely.
These delectable little cookies are positively addictive. DH and I love them. I wasn't sure what castor sugar was and used regular white sugar for the batter and fruit sugar for the sugar and cinnamon topping. It worked out just fine that way. The recipe made about 50 cookies. I love recipes that use weight rather than volume as it's so easy to measure using my small kitchen scale. Made for Fall '09 PAC