KK’s in the kitchen.
One of my most favorite things about holiday baking is that when its time to make cookies, my daughter Kailey ( a.k.a. KK ) is always happy to help out. I just adore being around her and her fantastic self, so if it takes making a batch of her favorite sugar cream cheese cookies to get her with me, Then So Be It!!! I even get to use one of my fun springerle molds, which is how I learned about this recipe.
Here is what you will need:
- 2 cups of flour
- ¼ teaspoon salt
- ¾ cup butter – softened
- ¾ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 ounces cream cheese – softened
Here is what you need to do:
Sift together the flour and salt. Cream butter and cream cheese together and gradually add in sugar until it’s all mixed. Add egg yolk and vanilla and then slowly add in the flour/salt mixture.
Give the sides of the bowl a good scrapping and then give the cookie dough a good mix by hand.
Wrap the finished dough up in plastic wrap and refrigerate for at least 4 hours. I usually make the dough the night before and roll out and bake the cookies in the morning.
This dough works great with any cookie cutter, but what I love is that it holds its shape so well that I get to use my turkey mold that I bought online at http://www.springerle.com .
Roll out your dough evenly to about ¼ inch thickness, making sure all your tools and surfaces are thoroughly floured.
Place cut out cookies on a parchment lined baking sheet and bake at 350 degrees for 10 minutes. They will be light in color and slightly browned on the bottom.