Andrea's Citrus Cream Cheese Cookies

 (Photo is from the blog linked at the bottom.)

 I went to a Cookie Exchange on Friday and brought my Mint Chocolate Crackle cookies, which were a big hit, and I discovered my friend Andreas amazing Citrus Cream Cheese Cookies that I can share with you now! They are a soft, dense, and buttery cookie with a nice citrus zing!

Cream Cheese Cookies

1 cup butter
1 sm pkg of Cream Cheese (3oz)
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla

Cream butter and cream cheese . Slowly add sugar beat until fluffy
Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough
For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet.
Bake at 325 degrees for 12-15 mins.

Frosting
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons of butter
1 grated lemon rind

Cream butter and add sugar slowly add lemon juice and rind.
Spread on warm cookies

Sometime my Aunt would put a cherry on top of the cookies.
 For the ones I made, I used 4 oz cream cheese. However, I really thought they were too soft. If you go the 4 oz route, I would add more flour. Also, for the frosting, I substituted orange juice/zest for lemon. Normally, when I substitute the orange I drizzle chocolate on top or dip half in chocolate - but I ran out of time! 

This recipe is slightly different, and I'd like to try it sometime, too.

More Cookies, and a bump shot!

I shared these at my knitting group this week and they were a big hit! One woman said they were the best No-Bakes she'd ever had! Most recipes are pretty similar to mine, but the key is the cooking time, you really have to pay attention! These cookies are really more of a candy, as they have no flour. They are also gluten-free, but make sure your recipient can eat Oats.

Cookie Recipes too good not to share!

I thought I had blogged these recipes before, but can't seem to find an entry with them, nor can I find the one exact recipe online so I thought I'd write it up here!

Mint Chocolate Crackles
They melt in your mouth! You can also make these without the mint for a plain chocolate crackle cookie.


Ingredients:

2c flour
1c unsweetened cocoa powder
2c white sugar
2tsp baking powder
1/2 tsp salt
1/2c vegetable oil
4 eggs
1tsp vanilla extract
1tsp peppermint extract
1/2c confectioners sugar for rolling cookies in

In a medium bowl, mix together the cocoa, sugar, and oil. Beat in eggs one at a time, then stir in the vanilla and mint. Combine the flour, baking powder and salt, then stir into the cocoa mixture in batches. Cover the dough and chill for at least 2 hours.

Preheat the oven for 350F degrees. Line cookies sheets with parchment paper. Roll dough into one inch balls, then coat with confectioners sugar before placing on the prepared cookies sheets.

Bake 10-12 minutes. Remove from the sheet immediately and cool on a wire rack (If they sit too long on the sheet they will spread).

Another favorite of mine that are good year-round are Earl Grey Tea Cookies! These little shortbread cookies have real tea leaves in them and have a very unique flavor. You could try a differently perfumed black tea such as peach or vanilla for a different effect. (Not my picture) Recipe from Real Simple Magazine, as I'm too lazy to re-type mine (it's the same).


Ingredients:
* 2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup confectioners' sugar
* 2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
* 1/2 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1 tablespoon orange zest (optional)
* 1 cup unsalted butter, cut into pieces


1. Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.

2. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.

3. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.

4. Bake until the edges are JUST brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

For a change, I'm going to try rolling the dough out in sheets before chilling and using my new teapot cookie cutter on them!