Ally's Sweet and Savory Eats: Frosted Cream Cheese Cookies

Thursday, July 31, 2014

Frosted Cream Cheese Cookies


 
Can we take a moment and recognize that it is ALMOST August?  I'm not sure how I feel about this.  I keep trying to squeeze in as much as I can with the kids - play dates, park outings, pool time, bike rides, picnics....you name it, I'm trying to make the most of it.
 
With that being said, let's talk cookies.
 

When you find an awesome new cookie it is only fitting to make two batches in a week, right?  Especially since the recipe just uses half a block of cream cheese.  What is that other half block of cream cheese to do?  Get a stare down every time I open the fridge door?
 
Surely not!
 
Thankfully I took one batch to a blogger gathering and gave a good chuck of the second batch to a friend.
 
Because, seriously, my kids and I would eat this ENTIRE batch if left in front of us.  They are super soft, creamy and melt in your mouth.

 
These perfect little morsels of dough get thrown together in one bowl, chill for a bit in the fridge, get rolled, baked and then drizzled with a simple powdered sugar glaze.
 
Even the non-baker can make these!
 
Maybe you could be better than me and actually freeze the other batch.  Do you have more will power than me?
 
Tell me after you make these if you do...




Frosted Cream Cheese Cookies
Print this Recipe!

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, sugar, 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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