By Audrey Kletscher Helbling
I finally got around to holiday baking on Monday. I really don’t do much of that any more. I don’t need sweets in the house. (In other words, if the cookie jar is full, I can’t avoid the temptation.)
But Monday morning I baked a batch of peanut blossom cookies, basically peanut butter cookies with a chocolate star candy or chocolate Hershey’s kiss pushed into the center.
After school, my son and I baked cut-out cookies from dough I had mixed on Saturday. I use a recipe passed down from my Mom. And I’ve never tasted a better roll-out sugar cookie.
The secret lies in the title: Cream Cheese Cookies. Three ounces of cream cheese make these a delectable treat compared to the typical bland sugar cookie.
The recipe also calls for butter. Don’t substitute. I do, however, deviate from the original ingredients, which call for lard. A half cup of Crisco (or other shortening brand) works for me.
My Mom also taught me a few other tips: Chill the dough for several hours or even days. The dough is easier to roll. And roll the dough as thin as possible. (I think Mom did that so she would get more cookies from a batch. With six kids to feed, cookies disappeared all too quickly.) Even though I have half the number of children, I still roll the dough thin.
Because I don’t like to frost cookies (way too much work), I sprinkle colored sugar onto the cut-outs before popping them into the oven. In less than five minutes, the cookies are baked. I personally like these cookies a bit browned around the edges.
After the cookies cooled and my son and I had sampled them, I gingerly laid the cut-outs in an ice cream bucket and put them in the freezer for Christmas, just like my Mom did when I was growing up.
Later that evening, my son dipped his hand into the cookie jar. “Hey, where are the cookies?” he asked.
“In the freezer,” I answered. “They’re for Christmas.”
“It is Christmas,” he said.
Then I let him in on a little secret. “When I was a kid, we would sneak into the freezer and get cookies. Then on Christmas, when Mom would send one of us to the basement to bring up the roll-out cookies, she would wonder why most of the cookies were gone.”
With that, my 14-year-old bee lined toward the basement. No sense in waiting until I wasn’t watching.
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Cream Cheese Cookies
½ cup butter 1 egg yolk
½ cup shortening ½ tsp. vanilla
3 ounces cream cheese ½ tsp. salt
1 cup sugar 2 ½ cups flour
Cream butter, shortening, cream cheese and sugar. Mix in egg yolk and vanilla. Then mix in dry ingredients. Form into a ball, wrap in plastic wrap and chill for several hours to several days. Divide the dough in half and roll out on a floured board. Use cookie cutters to cut out shapes. Bake in a 350-degree oven for five minutes or less. Baking time varies depending on thickness of the rolled out dough.