Wednesday, December 12, 2012
They look so pretty and are so light. I could easily put down half a dozen of these guys and not feel disgusting. Just don't ask how I know that. Seriously, don't.
Cream Cheese Cookies remind me of the little cakes Alice would eat to grow bigger/smaller, thus, the title of this post.
And now, on to the recipe!
Cream Cheese Cookies
makes approximately 3 1/2 dozen
In one bowl combine:
8 oz room temperature cream cheese (don't skimp, go with Philly)
2 sticks room temperature unsalted butter
1 tablespoon vanilla extract (the good stuff)
1 teaspoon almond extract (the good stuff)
1 cup of sugar
In another (larger) bowl combine:
4 teaspoons baking powder
5 cups of flour (I prefer non-bleached)
Add the wet mixture to the dry mixture and mix until just blended. Do not over mix or you'll have cookies that look pretty but weigh as much as bricks.
Roll the cookies into no larger than golf ball size. I go a bit smaller. Place on cookie sheet and bake at 350 for 15-20 minutes. The cookies don't spread so it's okay to bake up to 18 per cookie sheet. After 15 minutes of bake time you'll want to check the cookies. They should remain light in color and the bottoms should be just golden. Don't take it too far. Cool the cookies until they're no longer warm.
Whip up a batch of icing by combining about a cup of powdered sugar and about 3 tablespoons of water. This really depends on how thick you want your icing. Dip the cooled cookies in the icing (tops only) and immediately sprinkle the ball type sprinkles on top.
That's it! Prepare to be dazzled.