-
-
My review
Cream Cheese Cut-Outs II
3
PLINDLEY
"It's the first recipe my grown daughter has ever asked me for. These are great!"
Added to shopping list.
Go to shopping list.
Ingredients
38 m servings 60Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.
- Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 118139 Ratings
-
-
-
-
-
Most helpful positive review
2/16/2002
This is the best cookie dough I have ever worked with. I own a gourmet shop and made Valentine's cookies to sell, they were fabulous! Make sure you properly chill the dough before working wit...
Most helpful critical review
11/17/2002
This was "ok". One of only two, 5 star recipes, I wasn't happy with. It's not as flaky and light as I like my cookies. I have one my cousin gave me that calls for 2 sticks of butter and it's...
Most helpful
Most positive
Least positive
Newest
2/16/2002
This is the best cookie dough I have ever worked with. I own a gourmet shop and made Valentine's cookies to sell, they were fabulous! Make sure you properly chill the dough before working wit...
11/17/2002
This was "ok". One of only two, 5 star recipes, I wasn't happy with. It's not as flaky and light as I like my cookies. I have one my cousin gave me that calls for 2 sticks of butter and it's...
3/31/2004
I loved this recipe! I looked at the reviews first, so I added 1/2 tsp salt and 1/8 tsp nutmeg to the recipe and they added so much flavor! the cookies really held their shape and everyone love...
8/22/2002
This was by far the easiest dough that I've worked with and the cookies were great. I took them to two different functions in one day and everyone wanted the recipe. Thanks so much for sharing!
2/9/2002
These are such good cookies! I've been making this recipe for years, they are REALLY good...my variation: sandwich two cookies together with raspberry jam, and roll in powdered sugar. Hmmm...tho...
4/6/2006
These were great! I put them in the refrigerator for an hour and they were way to sticky, so I ended up leaving them for about 3-4 hours and they were perfect. I did split up the dough into 4 ...
12/26/2005
This dough was easier to work with when I divided it into smaller pieces (4 sections instead of 2) and, as others noted, refridgerated it until well chilled (4-6 hours.) I worked with only one s...
12/24/2002
I tried this cream cheese version of the traditional sugar cookie and I it received "WOWs" from my co-workers. Then I made them again for my family and I think they'll now expect me to make the...
12/26/2004
Wonderful! I used this recipe for Christmas cut-outs. Extremely moist and soft. I frosted and froze them and they were still great. I had NO TROUBLE with sticky dough. You will need a floured s...