Cherry Cream Cheese Cookies
from kristineskitchenblog.comThese cherry-topped Cream Cheese Cookies are one of my family's favorite Christmas cookies! We've been making these festive, melt-in-your mouth cookies for as long as I can remember.
Servings: 54 cookies
Calories: 87kcal
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3 ounces brick-style cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup finely chopped walnuts for rolling
- Maraschino cherries halved
Instructions
- Using an electric mixer, beat butter and cream cheese together until creamy. Add the granulated sugar, egg and almond extract and mix until well combined.1 cup unsalted butter, 3 ounces brick-style cream cheese, 1 cup granulated sugar, 1 large egg, 1 teaspoon almond extract
- In a medium mixing bowl, whisk together the all-purpose flour, salt and baking soda. Add the dry ingredients to the wet and mix on low speed until combined.2 ½ cups all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda
- Cover the mixing bowl and chill dough for at least 2 hours.
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Shape dough into 1-inch balls. (Cookies turn out best when the dough balls are small.) Roll each ball in the chopped walnuts and place on a parchment-lined baking sheet. Press a half cherry into each cookie.1 cup finely chopped walnuts, Maraschino cherries
- Bake for 9-12 minutes, until barely set and lightly golden on the bottom. Be careful not to over-bake.
Notes
Recipe slightly adapted from Kristine's great-grandmother.
Nutrition
Serving: 1cookie | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 20mg | Fiber: 1g | Sugar: 4g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
