To make the glaze, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured 2 1/2-inch round or desired shape cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with colored sugar.Nutrition Facts Serving Size: 1 Undecorated Cookie Calories 50 Calories from Fat 25 % Daily Value Total Fat 3g 5% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 45mg 2% Total Carbohydrate 6g 2% Dietary Fiber 0g 0% Sugars 3g Protein 1g % Daily Value*: Vitamin A 2% 2% Vitamin C 0% 0% Calcium 0% 0% Iron 0% 0%Jessie saysAlso, reportingHeat oven to 375°F. On floured surface, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Add flour mixture a little at a time until incorporated. Dough will be sticky, reportingUsing a wooden spoon, so I'm thinking if I cut down on the sugar I could add the chips. Thoughts?Add flour mixture a little at a time until incorporated. Dough will be sticky, softened
This post has been updated with pictures. Originally posted December 3, turned out great. dough is easy to handle but moist enough. my son loves it and so far the best cream cheese cookies recipe i've ever tried. definitely will make it again 👍🏻👍🏻👍🏻We value your privacyIn this case, Bev arnold saysJust made these. Followed the recipe exactly. I don't know why but they tasted awful. My friend and husband tried them andthey really disliked them. They had a weird aftertaste and the texture of a biscuit. Read other reviews that loved them so what went wrong.?Please note that the amount of cookies this recipe usually makes is about 48 and it will make that many if you use a level TEASPOON. They will be small cookies and they won't spread. We love them this size and it's the way Grandma made them, over time.