Cream Cheese Spritz Butter Cookies
By Oxo
Cream Cheese Spritz Butter Cookies
By Oxo
Yield/Serves:
Makes about 8 dozen cookies
- 1 cup (2 sticks) unsalted butter, cold
- 3-ounce brick cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Preheat the oven to 350°F.
In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla.
In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the flour mixture, beating until well incorporated.
Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.
In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla.
In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add the flour mixture, beating until well incorporated.
Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.