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Tuesday, April 8th, 2008
Recipe: raspberry cream cheese cookies
Happiness is getting another day of skiing when you thought your season might be over. We hit the local hill this morning and played around working on form, balance, technique. Another gorgeous bluebird day!
tele gurl
jeremy working on form
practice practice
A couple of weeks ago I made a bunch of cookies to send to my MIL’s quilting groups to thank them for the awesome ice cream cone quilt they made for me. With memories of those incredible melt-in-your-mouth cookies that Anita had sent to me from Miette, I searched for a cream cheese cookie recipe in an attempt to reproduce that kind of joy. I found a recipe in one of my old cookie books that looked pretty similar.
cream together the butter and cream cheese
The book suggests using full-fat cream cheese to maximize the tenderness of the cookie. Because the dough needs to be refrigerated, this isn’t one of those recipes that lends itself to last-minute rush jobs. EDIT: Dough refrigeration is necessary, but not for as long as the original recipe suggests. I make edits in the recipe below.
i used a 2-inch biscuit cutter
**Jump for more butter**
