Pantry Passions: Cream Cheese Butter Cookies

Artwork by Beth Harrington, 1974

These light and fluffy cookies are best served with a cup of hot spiced tea. If you want some extra kick, top with a dollop of your favorite jam instead of the sugar and cinnamon.
2 sticks of butter (16 oz.)

8 oz. of cream cheese

1/4 cup sugar

2 cups all-purpse flour (sifted)

1/2 tsp. baking powder

Granulate Sugar

Ground Cinnamon

1. Cream butter and cream cheese; add sugar and mix until they are a pale yellow and fluffy.

2. Sift flour and then measure 2 cups. Add baking powder to flour and mix together.

3. Stir flour mixture into butter, cream cheese, and sugar. Mix well. The dough will be soft and a little sticky. Roll into a ball. Wrap in wax paper or plastic wrap and chill in refrigerator for 2 hours or overnight.

4. Preheat oven to 375º. Roll the dough out on a floured cutting board until it's about 1/8 inch thick. Cut into 1 1/2 inch squares or use a cookie cutter to make various shapes.

5. Place cookies on an ungreased cookie sheet. Sprinkle with granulated sugar and ground cinnamon.

6. Bake for 10 minutes (or until tops turn a golden brown).

Makes about 4 dozen cookies.

All of the Pantry Passionista entries are updated versions of family recipes first published in the St. Francis of Assisi Parish Pantry Cookbook in 1974. We love the charm of the originals so much, we're including them as well. This one was attributed to our sister, Lisa.



Written by Amy & Nancy Harrington