It's Sunday...and I tend to do more cooking and baking on this day than any other. So I thought I'd start a new series called "What's Cookin" and post some recipes on Sundays! Not every Sunday...but mainly on Sundays! {How many times can I use the word Sunday in this paragraph? Jeesh!}
Lately I've been culling a lot of recipes from Pinterest and this particular day I found myself craving something sweet that could incorporate the cream cheese in my fridge. I found these strawberry, cream cheese cookies and substituted cherries since I didn't have any strawberries. The prep is pretty simple and I found them to be super yummy! I would have liked them to be a little sweeter, so maybe next time I'll add the cherry juice into the batter for a little more sweet!
I've attached the recipe below...you can see the original over here.
Stay Blessed,
Jenn
Ingredients
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 & 1/2 cups granulated sugar
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups chopped dried strawberries
- sanding sugar
Instructions
Preheat oven to 350°. Grease or line baking pans.
Whisk together flour, baking powder, and salt. Set aside.
Beat butter, cream cheese, and sugar until fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, mixing until almost combined. Add strawberries, stirring until dough is thoroughly mixed. Dough will be sticky.
Drop dough by tablespoonfuls onto prepared pans. Sprinkle each cookie with sanding sugar.*
Bake, one pan at a time, 12-15 minutes, or until edges are lightly browned. (These cookies will not brown like classic chocolate chip cookies.) Refrigerate dough between batches.
Cool cookies completely on pan on wire racks.
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