LuAnn's Frosted Cream Cheese
Christmas Cookies (Egg-free)
These delicate cookies taste like old-fashioned rolled Christmas cookies, but are ready in a fraction of the time! Optional ready-to-spread frosting and sprinkles easily dress up these simple cookies, making them a colorful and delicious addition to Christmas cookie trays. By changing the color of the sprinkles, they can easily be adapted to any occasion.
- 1 pound margarine, butter or non-dairy buttery spread, such as Earth Balance (4 sticks)
- 8 ounces cream cheese or non-dairy cream cheese, warmed to room temperature
- 1 cup granulated sugar
- 2 tablespoons vanilla extract
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 (1 pound) container ready-to-spread buttercream (or other favorite flavor) frosting (optional)*
- Nonpareil decors or other decorative sprinkles (optional)
* Be sure to check the ingredient list if wanting to avoid dairy products.
- Preheat oven to 375 degrees F.
- Lightly spray a large cookie sheets with no-stick cooking spray.
- In an electric mixer, beat together the margarine, butter or buttery-type spread and cream cheese until smooth.
- Beat in sugar and vanilla and almond extracts.
- Slowly mix in flour and salt until the dough is smooth.
- Use a small capacity (about 2 tablespoon capacity) ice cream-type scoop to drop the dough onto the prepared cookie sheet, allowing about two inches of space between the cookies.
- Use fingertips to slightly flatten balls of dough (They will spread very little while baking).
- Position the pan in the center of the preheated oven.
- Bake for 12 minutes, or until the bottoms and edges of the cookies are straw-colored (The tops will not be browned).
- Using a spatula, carefully remove the cookies to a wire rack to cool completely.
- If desired, spread the tops of the cooled cookies with a thin layer of frosting, then sprinkle with nonpareil decors or other desired sprinkles.
- Store cookies in airtight containers.
- If frosted, place wax paper between the layers.
Yield: 4 dozen
Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.