Prep 40 mins
Cook 15 mins
These tasty little vanilla morsels come from the German baking book "Cookies" by Christa Schmedes. They are classified as low-fat cookies there and at first I was a bit sceptical about them. But I neednt have worried, they were super! I hope youll enjoy them too for a guilt-free holiday treat. Note: Prep time includes 30 minutes chill time.
- 50 g butter
- 125 g low-fat cream cheese, 0 . 2% fat
- 80 g brown sugar, more if you prefer your cookies sweet
- 1 egg
- 1 teaspoon ground vanilla bean
- 250 g flour (I use spelt flour)
- 1 teaspoon baking powder
- 1 tablespoon organic brown icing sugar
- 1 teaspoon water (or more)
- Melt butter in a small sauce-pan.
- In a big bowl cream the cream cheese, butter and egg.
- In a separate bowl combine flour, baking powder and vanilla. Gradually add this to the cream cheese mixture.
- Form dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
- Now either take small lumps of dough (aobut 1 ts) and roll between your fingers to form a long thickish string. Shape this into a pretzel or a curly loop. Or simply form into balls (size of a walnut).
- Place on a paper-lined cookie sheet and bake for 15 minutes at 180°C/390°F or until tester comes out clean.
- If using the glaze, mix together icing sugar and enough water to make a paste. Spread onto cooled cookies.
These have a very nice flavor ~ even without the icing, though mine were a little dry. I did make these gluten-free so that may have had an effect as well since I used GF baking flour. I used my new KitchenAide mixer to mix the dough, so I may have overdone it a bit :) My dough was sticky, so I just made these into small balls and iced after cooling. Very nice little cookie, I made them for my Christmas cookie tray and this will be a keeper recipe. Thanks Lalaloula ~ made for HOLIDAY PRMR, December 2009!