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Frosted Cream Cheese Cookies

1 c. butter, softened

4 oz. cream cheese, softened

1 c. sugar

1 egg yolk

2 1/2 c. flour

1 T. vanilla extract

1 t. almond extract

1 c. powdered sugar

3-4 T. milk

 

1.  Cream together the butter and cream cheese in a stand or hand held mixer.

2.  Beat in the egg yolk, vanilla and almond extract.

3.  Add in the flour and mix until combined.

4.  Place the dough in the fridge for at least one hour.

5.  Shape the dough into 1 inch balls and place on a greased cookie sheet.

6.  Bake at 350 degrees for 15-18 minutes.  Cookies will not brown, but will feel slightly firm to the touch when done.

7.  Cool cookies on a baking rack.

8.  Mix together the powered sugar and 3 T. of milk, until the frosting is smooth.  Add more milk, 1 T. at a time if frosting is too thick.

9.  Place the frosting in a plastic baggie, squeeze all of the frosting to the bottom of the bag, cut off a small tip of the corner and frost the cookies in zig-zag stripes.

10.  Keep covered and these will stay fresh for 4-5 days.  Makes 36 cookies.

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