Recipe of the Week


Prep Time: 1 Hour
Yields: 30 (3-inch) Cookies

Every kid is supposed to leave cookies out with a glass of milk for Santa Claus on Christmas Eve, but most children often eat the cookies long before Santa sees them!

Ingredients for Cookies:
2½ cups flour
¾ cup sugar
¼ tsp salt
16 tbsps unsalted butter, cut into 16 (½-inch) pieces 
2 tsps vanilla extract
2 tbsps cream cheese, softened

Method for Cookies:
In the bowl of an electric mixer, blend flour, sugar and salt for 5 seconds using the paddle attachment. Add butter, 1 piece at a time, and mix until mixture looks crumbly and slightly wet, approximately 1 additional minute. Add vanilla and cream cheese then mix until clumps form, approximately 30 seconds. Remove bowl from mixer and knead dough in bowl, 2–3 turns. Place dough on the counter then divide dough into 2 (4-inch) disks, wrap each disk in clear wrap and refrigerate at least 15 minutes. When ready to bake, preheat oven to 375°F. Flour a large work surface and roll dough ⅛-inch thick. Place in refrigerator to firm and repeat with second dough. Using cookie cutters, cut into decorative shapes and place on a cookie sheet with parchment paper. Bake on center rack in oven 5–10 minutes or until cookies are lightly browned.

Ingredients for Icing:
2 cups powdered sugar
2 tbsps milk
2 tbsps cream cheese, softened
food coloring (optional)

Method for Icing:
In a large bowl or mixer, combine sugar, milk and cream cheese until smooth. Consistency should be that of soft peanut butter. Blend in your favorite food coloring as desired. Once cookies are cool, spread with icing and allow to dry.

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