Classic Cream Cheese Cutout Cookies

Alexandra’s Kitchen
Mon, 12 Dec 2016 02:42:07 +0000
There is a woman here in town who, I have no doubt, would defeat Bobby Flay in a Christmas-cookie throw down. Her name is Kelly, and I met her this past summer at a lawn-games Olympics party. After one bite of her legendary cookies, I immediately enlisted her to make a batch for a similarly themed neighborhood gathering. The cookies were the hit of the evening. (Sorry Simone.)<br /><br />I’ve never asked Kelly for her recipe—I sense it’s treasured—but at one point while we were talking, she let on that cream cheese was the secret. In preparation for holiday cookie season, I did a teensy, teensy bit of research online and found this recipe, and while they’re not quite as delicious (or beautiful) as Kelly’s, they do the job—they hold their shape when baked, they’re sweet, tender, and tasty, and most important, the children love them.<br /><br />More to the point, the children love making them, which I confess do not. Rolling out dough to a precise thickness, tinting icing to an un-garish hue, piping of any sort—it’s just not in my wheelhouse.<br /><br />Alas. One day I hope to embrace the challenge of Christmas-cookie baking. For now, I’ll continue a newfound tradition, which requires a neighborhood child at least 9-years of age, preferably one named Jane with the most adorable freckles speckling her face. Last Thursday, I handed over the rolling and cutting and decorating reigns to Jane and did my best to stay out of the way.<br /><br />There was flour everywhere. There were children sitting—standing!—on the table. Not a single cookie’s thickness matched another’s. It took every ounce of restraint not to intervene. I sipped my wine and occupied myself with the dishes and sweeping and tidying. Let it go, I kept telling myself, let it go. And I did. And the cookies—despite the varying thicknesses, the several decapitated snowmen, the many wingless angels—were delicious.<br /><br />This dough, I find, is best divided into four portions. I let the children tackle three that evening, and during nap time today, I spent some time with the fourth. As noted, piping and tinting are not my thing, but I can handle a simple royal icing, and I do love festive, decorative sprinkles.<br /><br />I hope you all had a wonderful weekend. I baked these cookies as part of a “calm and bright cookie night,” a virtual cookie exchange hosted by The Modern Proper. If you’re looking for some holiday cookie inspiration, look no further! Here are the other participants’ cookies:<br /><br />The Modern Proper – Coconut Thumbprint Cookies with Salted Caramel  Wood and Spoon – Candied Walnut Chocolate Chip Cookies Floating Kitchen – Chocolate Peppermint Thumbprint Cookies Brewing Happiness – Mint Chocolate Gingerbread Cookies  The Vintage Mixer – Ginger Creams with Browned butter Icing Wu Haus – Raw Vegan Gingerbread Cookie Sandwiches  The Almond Eater – Homemade Almond Biscotti  Chocolate + Marrow – Brown Butter Gingerbread Madeleines  Hungry Girl Por Vida – Lemon Pistachio Linzer Cookies  Honestly YUM – Ricciarelli (Italian Almond Cookies)  Husbands That Cook – Chocolate Sugar Cookies  The Judy Lab – Sea Salt Chocolate Chocolate Chip Cookies  Gather and Dine – Chocolate Almond Spelt Cookies  Betty S Liu- Cardamom Persimmon Cookies with Olive Oil Dark Chocolate Ganache Harvest and Honey – Milk & Cookies Bakerita –  Chocolate Rugelach (gluten free + refined sugar free) The Fauxmartha – Snowball cookies  The Kitchen Paper –  Soft Toffee Cookies Life Is But A Dish –  Chocolate Peppermint Cream Cookies  Oh Honey Bakes – Pomegranate Pistachio and Almond Biscotti  The Brick Kitchen – Coconut Raspberry Wagon Wheels  Hello My Dumpling –  Ginger Viennese Whirl Cookies with Matcha Passion Fruit Filling Snixy Kitchen –  Peppermint Chocolate Marshmallow Cookies Tending the Table –  Almond Macaroons with Satsuma Marmalade  Milly’s Kitchen –  Grapefruit Fennel Shortbread Cookies  PDX Food Love –  Chocolate Bourbon Swirl Meringues Lasting Ingredient – Lemon Lime Shortbread  Heart Beet Kitchen – Chocolate Peppermint Crinkle Cookies Carly Diaz – Dark Chocolate Pistachio Shortbread Cookie Cloudy Kitchen – Early Grey Shortbread Lena’s Kitchen Blog – Shortbread Cookies Three Ways<br /><br />Prep 18 minutes<br /><br />Cook 20 minutes<br /><br />Total 38 minutes<br /><br />Servings 50 cookies<br /><br />Recipe adapted from this one.<br /><br />The post Classic Cream Cheese Cutout Cookies appeared first on alexandra's kitchen.
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments