Cream Cheese Sugar Cookies

Generally when I bake, I make biscuits, scones or muffins as I prefer to limit my sugar intake and just so happen to be blessed with a preference for savory over sweet. Still, there are many sugary delights to experiment with and this is where friends and family come in. I can enjoy a little nibble of sweetness before the majority of the creation gets passed along to others.

And so these melt-in-your-mouth cookies were born. It's been many months since I have embarked on the relatively easy though rather time-consuming process of making a batch of cookies. The key to perfectly browned cookies is to use parchment paper rather than greasing your baking sheet. I've found that even my finest buttered baking sheet is outperformed by my oldest baking sheet lined with parchment paper. I've not yet burned any of my baked goods since my conversion to this no-stick alternative to oil.

Cream Cheese Cookies

Recipe by Lisa Turner Published on August 17, 2008 Simple, creamy melt-in-your-mouth cream cheese and butter cookies Preparation: 20 minutes Cooking time: 12 minutes Print this recipe Ingredients: 1 cup (2 sticks or 1 lb) unsalted butter, softened 3 oz (85 g) plain cream cheese, softened 1 cup white sugar 2 egg yolks 1 teaspoon vanilla extract 2 1/3 cups unbleached white flour Instructions: In a large bowl, cream together the butter and cream with an electric mixer. Add the sugar and beat until light and fluffy. Add the egg yolks and vanilla and beat for another minute or two. Now gradually add the flour, stirring to incorporate between each addition. Chill the dough for 20 to 30 minutes. Line baking sheets with parchment paper and preheat an oven to 350°F. On a lightly floured board, roll the dough out to 1/4 thickness. Cut with a cookie cutter and transfer to the prepared baking sheets. Gather up the scraps of dough and repeat until no dough remains. Bake the cookies until lightly browned — about 12 minutes. Cool on a wire rack and store in an airtight container. Makes 3 to 4 dozen cookies