Cream Cheese Cookies
1/2 Cup unsalted butter
3 oz. cream cheese
1 1/4 cups confectioners sugar (powdered sugar)
1/4 tsp. baking powder
1 tsp. Pure vanilla extract
1 3/4 cups all purpose flour
Heat oven to 375 degrees. Set out butter, cream cheese and egg until it reaches room temperature. Line cookie sheets with parchment paper.
Place butter and cream cheese in mixer bowl and beat for one minute. Add sugar and baking powder to the mixture. Add egg and vanilla and beat until light and fluffy. Add flour and continue to beat until thoroughly mixed. Chill for at least 30 minutes for drop or roll cookies, one hour for sliced/rolled cookies. For roll cookies, shape into tube about 2 inches round and wrap in plastic wrap and cool. When dough has cooled, remove plastic wrap and slice dough about 1/4 inch thick coins and place on a prepared cookie sheet with coins about 2 inches apart. For drop cookies, after dough has cooled, scoop out dough by rounded teaspoons full and roll into a ball between palms of hand. Place on cookie sheet about 2 inches apart.
Bake for 9 to 12 minutes at 375 degrees. Cool on cookie sheet for about 5 minutes and transfer to wire racks until completely cooled.
Recipe makes approx. 2 dozen drop or rolled cookies. Rolled cookies can be embossed before baking.
Cream Cheese Cookies
“Strawberries are a genuine masterpiece and should be considered a beautiful and delicious work of art.” Mama
I have explained in a previous post who “Mama” is to me and how she influenced my life. She was a genius in the kitchen, a patient listener always, and quite possibly the worlds best ever grandma!
Whether you decide to cook them up and make jam or maybe slice them and add some sugar to create an All American Strawberry Short Cake, or make a delightful cool refreshing pie, you can’t go wrong with these little red beauties!
Today I am sharing with you her recipe for Strawberry Pie. It is light, refreshing and oh so DELICIOUS and juicy!
First you will need a baked pie crust.
Pie Crust Recipe
1 1/2 cups sifted all-purpose flour
1/2 tsp salt
1/2 cup vegetable shortening (Crisco is the best)
4 to 5 TBS water (very cold)
Combine flour and salt, cut in shortening with pastry blender or two forks until mixture resembles coarse meal. Add water until dough no longer clings to sides of bowl. Roll into ball and cover with plastic wrap and refrigerate for 30-minutes. When dough is chilled roll out on a lightly floured surface to about an 1/8 inch thickness. Fit loosely into a 9 inch pie plate. Trim dough to about 1/2 inch beyond edge of pie plate. Fold under and flute edge. Prick bottom and sides with fork. Bake at 425° until crust is golden brown (approx 10 to 12 minutes).
4 TBS Jell-O Brand gelatin
3/4 cups sugar
4 TBS Corn Starch
1 1/4 cup water
2 quarts Strawberries
While the crust is cooling clean, cap and slice 2 quarts Strawberries (do not crush).
Mix all ingredients (except strawberries) in sauce pan. Cook and stir over medium heat until mixture comes to a full boil. Continue to boil for 1-minute stirring constantly. Remove from heat and cool for about 5-minutes. Fold in sliced strawberries until completely covered with glaze and pour into pie shell. Refrigerate until chilled. Top with whipped cream and enjoy!