Cream Cheese Cookies

Cookies, Unfussy

This is a slightly adapted version of my Grandma Suzie’s favorite Christmas cookie. They are a not-too-sweet slice-and-bake cookie. The beauty (and problem) with them is that they can be eaten at any time of day or night, even if you are not hungry in the least.

  • 14 TBSP butter, room temperature
  • 1 cup sugar
  • 8 ounces cream cheese
  • 2 tsp vanilla
  • 2 eggs green food coloring
  • 4 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • red hots

Cream butter, cream cheese and sugar together until light and fluffy. Add eggs, one at a time. Add vanilla and several drops of green food coloring (the color will fade significantly after you add the flour, so make it a little brighter than you’d like). Stir in flour, salt, and baking powder and mix well until a uniform dough is formed.

Shape into 2 rolls, each about 12 inches long. Wrap in wax paper and freeze until firm.

When ready to bake: Preheat oven to 350 degrees. If desired, roll outside of dough in colored sugar. Slice about 1/4 inch thick and place on lined baking sheets, about an inch apart. Press red hots into center. Bake for 10-12 minutes, until firm to the touch.

Makes about 3 dozen cookies.

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