I created a masterpiece this morning. Well, at least to my son that is; his almost daily Fluffernutter sandwich. I had spread peanut butter on one slice and finished spreading the marshmallow fluff on the other when I went to put the two together. I don’t know how it happened. It was in slow motion; when you know something is going to happen and you know what the outcome is going to be, but there is absolutely nothing you can do to stop it. Like sitting on the opposite side of the room watching your toddler walk over to a table with no paper on it carrying a crayon in their hand. I had the piece of bread with the fluff in my hands and started to lay it on top when, I have no idea what happened at this point, the slice bumped the other one funny and did a complete 180, face DOWN onto the counter. I knew this wasn’t going to be pretty and at 6:15 in the morning while making lunches, I had no desire to deal with it. So, I stood and stared at the bread for about 20 seconds attempting to both wake up and muster the courage to clean the mess. It was stuck to the counter like glue, and there was some good fluff sitting there on the counter that I wasn’t about to salvage. I slathered another piece of bread and completed the cleanup.
After delivering children, lunches and all to separate schools and purchasing a LARGE coffee, I decided to make Cream Cheese Cookies. This recipe I’m blogging was on a recipe card of my mother’s, handed down from my grandmother. She always used to make these when I was little. She was a phenomenal cook and baker. I think that is where my love for food and cooking was born, right in Grandma’s kitchen.
Cream Cheese Cookies – courtesy of Blanche Preston
3 oz. Cream Cheese 1/2 cup shortening or butter
1/2 cup sugar 1 egg yolk
1 cup sifted flour 1/4 tsp. salt
1/2 tsp.vanilla
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Cream together cream cheese and shortening or butter.
Add sugar, egg yolk, flour, salt, and vanilla.
Drop by small teaspoons on cookie sheet.
Bake at 350 for 15 minutes.
They freeze nicely for Christmas and can be decorated with red and/or green sugar. (haha nothing like having you think about Christmas when it’s still some 330 days away (I looked it up)).
As you can see, this recipe made about 38 cookies, so you will need to double or even triple the recipe for more. The smaller cookie sheet was in for exactly 15 minutes and the larger sheet needed an extra 5 minutes. We are at a 2000 ft. elevation here and I find I usually have to leave items in the oven a few minutes longer than called for.
The verdict: just as good as Grandma used to make.
Happy baking!
Comments & Reviews
As mentioned on the Day 1 post I was starting with Day 2, these Cream Cheese Cookies. I like that they were very easy to make! As I don’t have a professional mixer like you I had to cream together the cream cheese and the butter by hand. It took a little bit of muscle and elbow grease but I got the job done, and hey I got a good workout while I was at :-P. I ended up rolling the dough into little balls before making the first batch and to my surprise they did not flatten out even in the least so I ended up with these round little cookies, which I didn’t mind. The next batch I rolled into balls again but flattened with a spoon before baking and I ended up with disc shaped cookies. I had never had a Cream Cheese Cookie before and upon tasting them I was pleasantly surprised. Not too sweet and not too bland, just right. For an added sweetness I added a pre-made cream cheese frosting to half of the cookies. I brought the cookies into work and my co-workers preferred the cream cheese frosted cookies vs the plain ones. Either way the cookies were a success! This is one I will be keeping on the books.
Thanks, Maggie! My grandmother made these cookies all the time when I was little. I like them because they aren’t too sweet.
Keep it up, girl!
Thanks for sharing your grandma’s delicious recipe. I had planned to follow your recipe exactly, but after I had mixed the cream cheese and shortening, my husband asked what I was making. I told him, and he said, “But I wanted chocolate cookies !”, teasing me. I thought, “Why not?” So, I used 3/4 cup flour plus 1 TB, and 3 TB cocoa instead of 1 cup flour. I used my small cookie scoop and did not flatten the dough. They did not spread at all during baking, so they were little cookie balls. We ate nearly all of them last night – they were that good. I baked them for 13 minutes, and I live at 5500 feet above sea level. They were just barely browned on the bottom. I plan to make your original recipe next month when my daughter and granddaughters are visiting us.
Ellen, that’s awesome. Good for you changing it up to make your hubby a happy camper!! I never even thought about making them with cocoa, so now you’ve got me thinking. Thanks so much for the comment. I hope you enjoy the original recipe as much as the one you made!