Filling the cookie jar this month, make two cookies from one recipe.
Cream Cheese Cookies - Fill the Cookie JarThe theme for this month's Fill the Cookie Jar is green or spring and I decided that I would do both
with one recipe. Perfect for St Patrick's Day, or to celebrate the first day of Spring. I love this recipe for cut-out cookies - it was easy to roll - although I am not the best in decorating rolled cookies.
As I was thinking of how to make a green cookie, my mind went to Creme Du Menthe Syrup, gives the recipe a minty flavour and slight green colour. The syrup didn't give it enough green, so I ending up adding a few drops of green food colouring... BAM! it worked.
1/2 cup Butter
3 oz Cream Cheese
1 1/2 Confectioner's Sugar
1/2 tsp Baking Powder
1/2 tsp Creme Du Menthe Syrup
1 3/4 cup All-purpose Flour
optional - Andres Creme Du Menthe Mints (about 4) and 1-2 drops of green food colouring
Bring butter, cream cheese and egg to room temperature.
Beat butter and cream cheese for one minute.
Add sugar and baking powder, beat only until mixed.
Add egg and Creme Du Menthe Syrup and beat until fluffy.
Beat in flour.
At this point I divided my dough in half and added 1-2 drops of green food colouring to half the dough.
Chill for 30 minutes for drop cookies and 1 hour for rolled cookies.
Preheat oven to 375 degrees
Drop cookies onto parchment paper or baking mat on cookie sheet.
Or roll out dough to 1/4 inch and cut out shapes.
Bake at 375 degrees for 7 minutes. (the drop cookies took about 10 minutes to bake)
Cool for one minute on the cookie sheet and then transfer to cooking rack to completely cool.
Once cookies were cooled, I melted about 4 Andres Mints and drizzled it over the dropped cookies.
Decorate the rolled cookies with icing and sprinkles.
This recipe is quick to whip up. You do have to chill the dough but still in just over an hour you can have some fresh cookies to serve.