Today I’m joining a few blogging friends in a Christmas Cookie Blog Hop Challenge!
Meet this month’s co-hosts!
Across the Blvd | Coastal Bohemian
This Autoimmune Life | My Slices of Life
Domestic Deadline | Stone Cottage Adventures | Comfort Spring
My cookie for this challenge is Christmas Cream Cheese Cookies. Adding cream cheese and refrigerating overnight takes a little time but these moist, yummy cookies are totally worth it! Make dough ahead of time and bake the next day to fill your home with an amazing aroma.
I rolled 2 rolls of cookie dough in red sugar and 2 in green. A variation would be to mixed the two colors together for a colorful mixed edge. While one sheet was in the oven I prepared the next one. I used chopped pecans on top, and they added a wonderful toasted nut flavor. You can also use a pecan half to decorate the top. Be sure to press pecans in dough firmly. The sugar caramelizes a little and adds an extra dimension of flavor and crunch. They have a great flavor and look festive on the cookie tray. Be careful not to over bake them – – very lightly browned is perfect for a slightly chewy, cheesecake taste. Ovens vary in heat and I would begin watching closely at 10 minutes.
Christmas Cream Cheese Cookies
Use organic when available, makes approximately 60
Ingredients
- 1 cup softened butter
- 1 8 oz. package of cream cheese
- 1 cup sugar
- 1/2 teaspoon real vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup red sugar
- 1/2 cup green sugar
- 1 cup pecans chopped or halves
Directions
- Cream together the butter and cream cheese
- Add sugar and vanilla
- Beat until light and fluffy
- Combine the flour and salt
- Gradually add to creamed mixture, beating until well blended
- Stir in 1/2 cup chopped pecans
- Cover bowl refrigerate for 15 minutes
- On four sheets of aluminum foil, shape dough into 4 six inch rolls, 1 1/2 inches in diameter
- Wrap each roll tightly in foil and refrigerate over night
- Preheat oven to 325 degrees F (165 degrees C)
- Line cookie sheets with parchment paper or foil
- Remove rolls of dough from refrigerator one at a time
- Coat each roll with red or green sugar
- Cut dough into 1/4 inch slices
- Place on prepared cookie sheets
- Press chopped pecans or a pecan half on tops
- Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted
- Remove and cool
- Enjoy!
Now let’s see what goodies my co-hosts have shared:
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Please see my Link Parties page for the parties where this post was shared.
These look good!
…I’ve never met a cookie that I didn’t love!
These are really something different . Very pretty and festive for the holiday table. I shared to my FB peeps and pinned.
thanks for the shares Michele – Happy Monday!
These sound tasty! What’s not to love!
You had me at cheesecake flavor! Pinned.
These look yummy. What a nice blog hop. TFS
I love how the edges are red a green, so pretty! I bet they are tasty, too! Merry Christmas! -Marci @ Stone Cottage Adventures
pinning
Yum! These look delicious and festive!
These look so festive, Carol. What a great cookie recipe.
thanks Beverly!
Thanks for sharing at the What’s for Dinner party! Have a wonderful week!