Cream Cheese Cookies
These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.
Recipe:
These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps as little cookie care packages. They're a must make recipe.
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Skor Bit Shortbread Meltaways
Skor Bits inside a shortbread batter that is so light these cookies just melt in your mouth…. guess that is why they are called Skor Shortbread Meltaway Cookies.
This is not just any shortbread cookie. This batter is so light that it does just what it promises and melts away in your mouth. Skor Bit Meltaway Cookies take no time to whip up and you get to use the egg beater which is always fun so there is nothing to not like about these cookies.
Christmas Melt Away Cookies
A simple sweet cookie with a tangy cream cheese icing that melts in your mouth every time you take a bite. They might possibly be the best Christmas Cookies ever!
Printable Recipe:
Ingredients
Cookies
1 Cup Butter, softened
1 1/2 Cups All-Purpose Flour
3/4 Cup Corn Starch
3/4 Cup Powdered Sugar
3-4 Teaspoons Milk, if necessary
Cream Cheese Icing
4 Ounces Cream Cheese, softened
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
Cookies
1. Beat the softened butter until it is light and fluffy.
In a separate bowl, mix together the cornstarch, powdered sugar, and flour.
2. Slowly add the dry ingredients to the butter and mix until moistened. It may take a couple of minutes for it to start to come together. You can check if it is moist enough by pinching some dough with your fingers. If it holds together, it is ready. If it is still too dry, add a teaspoon of milk.
3. Use a small cookie scoop (about 1 tablespoon) to shape the cookies. Place them on a parchment lined baking sheet about 2 inches apart. Make a small well in the center of the cookie using your thumb or finger.
4. Bake the cookies at 350 degrees for 10 minutes. Watch them carefully to avoid over baking. Remove them from the oven and transfer them to a cooling rack after 1 minute.
Cream Cheese Icing
1. Beat the softened cream cheese until smooth.
2. Add the vanilla and the powdered sugar, a little at a time. Mix until incorporated.
3. Add the food coloring to the frosting at this time, if desired.
Place the icing in a piping bag or ziplock bag with the corner cut off.
Pipe the frosting into the well of the cookies. Top with sprinkles.
Store these cookies in an airtight container in the refrigerator.
Peppermint Meltaway Cookies
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Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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The Easiest Christmas Cookie: Whipped Shortbread Cookies
With only six ingredients (plus sprinkles), these Whipped Shortbread Cookies may be the easiest recipe you make this holiday season. They take less than 30 minutes to make from start to finish--NO chilling required!
Recipe:
Ingredients
1 cup unsalted butter¹, softened (226g)
¾ cup powdered sugar (90g) (plus additional for imprinting cookies)
1 teaspoon vanilla extract
¾ teaspoon table salt
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch (17g)
Nonpareils, jimmies, or colored sanding sugar for decorating, optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:24 Preheat oven to 325F (165C) and line a baking sheet with parchment paper. Set aside.
00:56 Combine butter and powdered sugar in the bowl of a stand mixer (or in a large mixing bowl and use an electric hand mixer) and beat on medium-high speed (use high speed if using a hand mixer) until lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer and possibly a bit longer if using a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all of the butter and sugar are being well creamed.
03:10 Add vanilla extract and salt and stir until combined.
03:24 In a separate bowl, whisk together flour and cornstarch.
03:52 Turn mixer speed to medium-low and gradually add flour, stirring until just combined.
04:39 Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
05:01 Use a fork to gently, slightly flatten each cookie. If the cookie dough is sticking to the tines of the fork, dip the fork in a bit of powdered sugar first to prevent sticking.
05:45 Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.
06:01 Transfer to 325F (165C) oven and bake for 12 minutes. Cookies will still be light in color when finished baking. Allow to cool completely on baking sheet before removing.
Notes
¹Butter.
Butter is the most important ingredient in your whipped shortbread and the better quality you use, the better your cookies will taste. If you can get your hands on European butter, I recommend using that for this recipe (though they’ll still be delicious if you can’t!). The butter should be softened, but not so warm that it appears melty or oily. If using salted butter, reduce the salt in the recipe to ¼ teaspoon.
Storing
Store in an airtight container at room temperature for up to one week.
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