Cream Cheese Shortbread
Simple roll-and-slice cream cheese shortbread cookies. Small batch recipe.
Equipment
- baking tray
- silicone baking mat or parchment paper
- plastic wrap
Ingredients
- 100 g unsalted butter
- 100 g cream cheese
- 75 g granulated sugar
- 25 g egg (~half an egg)
- 1/2 tsp vanilla extract
- 210 g all purpose flour
- 1/2 tsp baking powder
- pinch salt
Instructions
- In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture is smooth and creamy. Then, add egg and vanilla extract into the creamed mixture. Continue mixing until the batter is light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined. Gradually fold the dry ingredients into the butter mixture. Gently mix until a crumbly dough forms.
- Transfer the dough onto a piece of plastic wrap. Shape it into a solid log of your desired size and shape. Wrap the log tightly in the plastic wrap and refrigerate it overnight or for at least 4 hours to allow it to firm up.
- When you're ready to bake, preheat your oven to 350°F.
- Remove the dough log from the refrigerator. Using a sharp knife, slice the log into 1/4-inch thick pieces. Place the sliced cookies onto a baking tray lined with silicone or parchment paper, ensuring they are spaced evenly apart.
- Bake in the preheated oven for about 15 minutes, or until the edges are just starting to turn lightly golden.
- Remove the cookies from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
Recipe adapted from Tastes of Lizzy T