Generally when I bake, I make biscuits, scones or muffins as I prefer to limit my sugar intake and just so happen to be blessed with a preference for savory over sweet. Still, there are many sugary delights to experiment with and this is where friends and family come in. I can enjoy a little nibble of sweetness before the majority of the creation gets passed along to others.
And so these melt-in-your-mouth cookies were born. It's been many months since I have embarked on the relatively easy though rather time-consuming process of making a batch of cookies. The key to perfectly browned cookies is to use parchment paper rather than greasing your baking sheet. I've found that even my finest buttered baking sheet is outperformed by my oldest baking sheet lined with parchment paper. I've not yet burned any of my baked goods since my conversion to this no-stick alternative to oil.
|Cream Cheese Cookies|
|Recipe by Lisa Turner|
Published on August 17, 2008
Simple, creamy melt-in-your-mouth cream cheese and butter cookies