Holiday Cream Cheese Cookies
This is a very simple recipe for a different type of cookie that is light and crispy, with a nice flavor, without being too rich or too high in calories. I first started making these cookies years ago when my children were older and outgrew holiday cutout cookies. Being egg-free, these cookies are good for those with an allergy to eggs. The recipe below calls for butter, cream cheese and sugar, with each cookie having 60 calories. However, you can substitute low fat or fat-free cream cheese for regular cream cheese, and Splenda or Stevia for the sugar without changing the taste and quality of the cookies. Before baking, you can brush each cookie with milk and sprinkle colored sugar to make the cookies more festive-looking.
1-cup butter (no margarine)
4 oz. cream cheese (softened to room temperature)
1-cup sugar (or Splenda, Stevia)
½ tsp. salt
1 tbs. milk
2 ½ cups flour
Preheat oven to 350 degrees F.
1. Cream butter and cream cheese together.
2. Add sugar and salt, continuing to cream until mixture is light and fluffy.
3. Mix in one tablespoon of milk thoroughly.
4. Slowly add all the flour, mixing until dough forms a ball.
5. Drop by teaspoonful onto ungreased cookie sheets.
6. Bake for fifteen minutes until edges of cookies are slightly browned.
7. Immediately place cookie sheet on wire rack to cool.
There are two variations for these cookies that I have tried that make them very versatile. Instead of flattening the cookies, use your thumb to make thumb print cookies. Omit the sprinkles and fill each thumbprint with strawberry preserves before popping in the oven. Children love them and they are quite festive. Another variation is to form the dough into one-inch balls, roll in powdered sugar, then flatten with a spoon before baking.
Makes 5 dozen cookies