These little yummies, the very first cookie I’ve ever created from scratch, make up quickly and go right into the freezer. They are cut while frozen (they never get too hard to cut), can be made any size, and bake in only 15 mins. Hot cookies whenever you want! No stale next day cookies! No extra cookies hanging around begging to be eaten Right Now! The only downside is that they dough is really really good all by itself.
- 1 cup unsalted butter, softened
- 1 8 oz. package cream cheese or Neuchatel
- 2 cups sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon oil (or 1 TBS. lemon zest)
- 1/8 tsp. salt
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 cup peanut flour (Trader Joe’s has it)
In food processor, cream butter then add sugar. Mixture will seem quite thin. Add extracts. Processor briefly. Add salt and flours, 1 cup at a time, processing just to mix after each addition. Dough will be very soft. On wax paper or foil, form into logs about 12″ long and 1 1/2 inches in diameter (or wider, or narrower — depends on what size cookie you want to end up with.) There will be at least 2 and more likely 3 logs. Wrap securely and place in freezer for at least a couple of hours.
When ready to bake: Preheat oven to 350. Either grease baking sheet or use a Silpat. Make 1/4″ to 1/3″ slices from the logs while still frozen and arrange about 1/2″ apart (further also works — these do not rise or spread much.) Bake for 15 minutes until just starting to brown around edges. Cool on rack. If you don’t wait about 1 minute before tasting you’re very likely to burn your tongue. You’ll make about 5 dozen altogether.
Tons of variations possible! Use a different flavored oil or extract. Top with chocolate (or any other flavor) chip as soon as baked. Turn off the oven and return cookies. Let sit for a few minutes until chocolate is melty and spread to make a frosting.
Make it vegan by using Earth Balance. The dough may need additional flour, however.
Make it gluten-free by using a gluten-free baking flour mix.
I know it’s terribly old-fashioned of me, but it’s great to have these tucked away in the freezer so I can always serve a little something sweet to guests — or to Tony! or me!