Recipe by Tish
A delicate, not oversweet cookie
Top Review by Donna Lv.
Made the dough a month ago and popped it in the freezer. Today we thawed it, rolled it out to 1/4", used a 2" round cutter with scalloped edge, and baked for 14 minutes on parchment (turning the pan midway). Yield: 42 cookies.
My changes: 1) used unsalted butter, so added 3/4 t. kosher salt; 2) increased vanilla to 2 t.; 3) increased flour to 350 g (about 2 3/4 c).
This is a nice crisp sugar cookie. The dough was easy to work with and held its shape well during baking. My personal preference tends more toward shortbread, so next time I'm going to try cutting back on the sugar a little (175 g instead of 200) and mixing in chopped toasted pecans. Thanks, Tish!
- 1 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1⁄2 teaspoon vanilla extract
- 2 1⁄2 cups flour
Directions See How It's Made
- Preheat oven to 325 degrees F 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 onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
- Bake for 15 minutes in preheated oven.
- Cookies should be pale.