cream cheese crispies

i’m on my quest again today to find a new cookie to add to this year’s cookie tray… and today i’m also looking for another ‘cut-out’ type cookie to add some other shapes to my traditional drop cookies, bar cookies and sandwich cookies. this one had the potential to fit the bill. they’re a little time intensive, as they need to be refrigerated to get the dough to the right consistency for cookie cutting, but they’re different than your basic butter or sugar cookie cutouts. the cream cheese gives it just a hint of additional flavor, yet isn’t overpowering.

the dough can be a little tricky to work with, so don’t be tempted to be stingy with refrigerator time! we all need time to cool down and rest some days, right? cookies are no different!

cream cheese crispies
1/2 cup (1 stick) unsalted butter, softened
1 3 oz. package cream cheese, softened (do not use low fat cream cheese)
1 cup baker’s sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon whole milk
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder

1. preheat oven to 375 degrees. line baking sheets with parchment paper.
2. beat together butter and cream cheese until soft and creamy.
3. add the sugar and continue beating
4. add the egg and vanilla and beat again.
5. stir in the milk.
6. stir together the flour, salt, baking soda and baking powder; stir into the dough.
7. cover and chill until firm, about 2 hours.
8. working with a 1/4 of the dough at a time, on a lightly floured surface, roll out the dough slightly less than 1/8″ thick — make sure you roll this dough thin – the thinner these cookies are, the tastier they are! really, truly!!
9. cut dough with your favorite cookie cutter, and place on baking sheets, leaving about 1″ between each cookie.
10. bake for 8-10 minutes or until lightly browned on top.
11. remove from oven, and let cookies rest for about 2 minutes on the baking sheet.
12. remove cookies to a wire cooling rack for complete cooling.
13. enjoy!
yield: 50 – 60 cookies

take note: these cookies are somewhat delicate, and don’t travel well.

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