Cream Cheese Cookies

At Christmastime you will always catch me baking cookies.  I love recipes with a few ingredients that are usually already in the pantry.  This recipe was that kind of recipe.  With only five ingredients, I already had everything I needed and went right to baking without a trip to the store.  Not only that but; did someone say cream cheese?!   

Ingredients:

1/2 cup (110 g) unsalted butter, at room temperature

3 ounces (85 g) cream cheese, at room temperature

1 cup (200 g) sugar

1 cup (125 g) all-purpose flour (plus 2 tablespoons)

1/2 teaspoon salt

Preheat oven to 350° F (175° C). Line two baking sheets with parchment paper.  

Put the butter, cream cheese, and sugar in a large bowl and Using a mixer beat until light and fluffy, 3-5 minutes.  

Add the flour, salt, and mix until just incorporated.  Scrape down the bowl and mix everything evenly.

Drop the batter by tablespoon onto the baking sheets, spacing to allow for spreading.

Bake for 12 minutes, until the edges are golden brown. *With the high butter/fat content in this recipe I couldn't get them to bake with out really brown edges so I just trimmed the edges off when serving. 

They will be chewy and harden more after removing from the oven.

Let cool on baking sheet until they can be handled, then transfer to a wire rack to finish cooling.  Store in airtight container for up to five days.

*  The recipe in the cookbook makes a valid point about measuring the flour  with a scale and I agree that I need to try that, because when using my 1 cup measure I had to add 2 tablespoons of flour to make the cookies come out with any body.  

Recipe from Food 52 Baking.  I love this site, it is a feast for the eyes.  I bought this for a gift and I am baking out of it for Christmas....I will wrap it eventually!

So this week... coffee, cookies, and some herbal crafting...sounds about perfect doesn't it?

Sherry