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Category: Cookies
Prep Time: Cook Time: Total Time:
Dough:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) cold butter, cut into 1/2-inch pieces
1/2 cup sour cream
1 egg yolk
Filling:
8 ounces cream cheese, at room temperature
1 egg
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
Powdered sugar
In large bowl, combine the flour and salt. Add the butter and mix the
ingredients with an electric mixer on low speed until they form a sandy,
crumbly mixture, about 1 minute.
In a small bowl, whisk together the sour cream and egg yolk until very
smooth. Add the sour cream and egg mixture to the flour mixture and mix
until the dough comes together, about 30 seconds. The dough may feel a
little dry. Form the dough into a disk, wrap in plastic wrap, and chill
at least 4 hours or overnight.
In a large bowl, beat cream cheese, egg, sugar, vanilla and nutmeg with
an electric mixer until smooth; set aside filling.
On a work surface thickly dusted with powdered sugar, roll out the
chilled cookie dough to form a 12x18-inch rectangle, about 1/8-inch
thick. Using the tip of a sharp knife or a pizza cutter, cut the dough
into 2x2-inch squares. Place a teaspoon of the cream cheese filling in
the center of each square.
Grease the cups of a mini muffin pan. Gather the points of the dough
square around the filling to make a cup, open at the top. Place the
cookie directly into a mini muffin pan or place the cookie in a mini
muffin paper liner and place the paper liner in the pan. Repeat with the
remaining squares and refrigerate 30 minutes. Meanwhile, preheat the
oven to 375F.
Bake cookies until golden brown, about 15 minutes. Let cookies cool
completely in the pan on a wire rack before removing. Store cookies in
an airtight container in the refrigerator, for up to 1 week. Makes 24
cookies.
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EGGNOG CREAM CHEESE CUPS
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Category: Cookies
Prep Time: Cook Time: Total Time:
Dough:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) cold butter, cut into 1/2-inch pieces
1/2 cup sour cream
1 egg yolk
Filling:
8 ounces cream cheese, at room temperature
1 egg
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
Powdered sugar
In large bowl, combine the flour and salt. Add the butter and mix the
ingredients with an electric mixer on low speed until they form a sandy,
crumbly mixture, about 1 minute.
In a small bowl, whisk together the sour cream and egg yolk until very
smooth. Add the sour cream and egg mixture to the flour mixture and mix
until the dough comes together, about 30 seconds. The dough may feel a
little dry. Form the dough into a disk, wrap in plastic wrap, and chill
at least 4 hours or overnight.
In a large bowl, beat cream cheese, egg, sugar, vanilla and nutmeg with
an electric mixer until smooth; set aside filling.
On a work surface thickly dusted with powdered sugar, roll out the
chilled cookie dough to form a 12x18-inch rectangle, about 1/8-inch
thick. Using the tip of a sharp knife or a pizza cutter, cut the dough
into 2x2-inch squares. Place a teaspoon of the cream cheese filling in
the center of each square.
Grease the cups of a mini muffin pan. Gather the points of the dough
square around the filling to make a cup, open at the top. Place the
cookie directly into a mini muffin pan or place the cookie in a mini
muffin paper liner and place the paper liner in the pan. Repeat with the
remaining squares and refrigerate 30 minutes. Meanwhile, preheat the
oven to 375F.
Bake cookies until golden brown, about 15 minutes. Let cookies cool
completely in the pan on a wire rack before removing. Store cookies in
an airtight container in the refrigerator, for up to 1 week. Makes 24
cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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