Monday, December 8, 2008
Christmas with Celiac #6 - Cream Cheese Cookies
One of the few cookies that we're committed to each year at Christmas is the cream cheese cookie. This is Jim's favorite and SUPER easy to make.
The cookie ingredients:
1/2 stick butter, softened
1 pkg (8 oz) cream cheese, softened
1 egg yolk
1/4 t. vanilla extract
1 box yellow cake mix
The icing ingredients:
1. Cream together butter and cream cheese
2. Add egg yolk and vanilla, mix well
3. Add cake mix, about 1/3 of the mix at a time to help with mixing
4. Chill for 1 hour or so
5. Bake 10-12 minutes at 375
6. Cool and ice
If you don't have a heavy duty mixer, you'll end up struggling to mix by hand - it's a dense dough. I often lay the dough and last of the cake mix in a big sheet of plastic wrap and knead the final bit of mix in by hand instead of trying to stir.
Keep the icing a little thick. You want it to be thick enough to stay on top of the cookie, but thin enough to drizzle a little bit. Play with it if you're unfamiliar: if it all drips/runs off the cookie right away, it's too thin.
You shouldn't be able to see through it after it settles/hardens. Add sugar or sprinkles if you like.
Cookies will fluff a little as they bake, but won't really change shape. You'll pretty much get out of the oven what you put in. I did notice that the GF batch was a little spikier...
...while the regular batch was a little smoother in appearance.