Friday, December 23, 2016

Cream Cheese Sugar Cookies

I am always up for a good sugar cookie recipe. I found this recipe here and pretty much made as directed in the recipe. The only thing I did different was smash the balls of cookie dough just a little before baking... they didn't spread much and I wanted a slightly flatter cookie so they would look a little like snow balls. I was giving these as neighbor treats along with some key lime truffles. I made a tag that said "have a ball this Christmas"! These cookies are a tender, chewy cookie with a lovely butter cream frosting on top. You can add food coloring or any color of sprinkles. YUM!

Cream Cheese Sugar Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1-1/2 cups granulated sugar 
package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg 
2 teaspoons vanilla


2 1/2 cups powdered sugar 
2-1/2 to 4 tablespoons milk 
1/4 cup butter, softened
1 teaspoon vanilla
Dash of salt
food colors, as desired
candy sprinkles, as desired


  • Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
  • Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Slightly press dough balls so they don't bake so puffy. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk, 1/2 teaspoon vanilla , and a dash of salt with electric mixer until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature

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