I’m official ya’ll!
Please change your bookmarks to www.natalieskillercuisine.com!! Oh and if you ever want to email me, go ahead at Natalie@NataliesKillerCuisine.com! (like if you ever want to send me some coupons or something, hint hint cough cough)
How is one to congratulate themselves? With cookies of course!
Sundays are always my favorite days. I usually never have to work Saturday or Sunday so Sunday I always wake up with at least 9 or 10 hours of sleep (wish I could say the same on Monday.. Tuesday.. Wednesday..) I also like to cook a few staples and get food ready for the week. I made a big batch of tortilla soup, pulled some meat out of the freezer, cut up fruits, and I baked these cookies, which will probably not last longer than 24 hours unfortunately. (I do have some ‘Food Network make a Mistake Banana Nut Loaf‘ left from yesterday though!)
And of course, Sunday is True Blood, Hung and Entourage night!
Here we go: True Blood, wow this show is getting great. I am truly hating that mood shifter woman, which means the show has some good acting. Hung, how ridiculous is this show? I can’t stop watching. Entourage, off to a slow start…
Anyone else watching?
Vanilla Cream Cheese Sugar Cookies
1 cup (2 sticks) Butter, softened
1 cup Sugar
3 oz Cream Cheese, softened
1 tsp Vanilla Bean Paste
1/2 tsp salt
1 egg yolk
2 1/2 cup AP Flour
1 egg white
Sanding Sugar, for decorating
preheat oven to 350 degrees
1. In the bowl of an electric mixer, cream together butter, sugar, cream cheese and vanilla. Once fluffy add the salt and egg yolk. (reserve egg white, we will use that)
2. Add flour and mix until just combined. Do not over mix.
3. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling.
4. Flour a clean surface and flour your rolling pin. Divide dough into 4 sections (chill sections you are not rolling) and roll each section to a 1/4 inch thickness. Use your favorite cookie cutter.
5. Dust the flour off the cookies and place on a prepared cookie sheet. Whisk the egg white and brush an egg white glaze on each cookie. Sprinkle with sanding sugar.
6. Bake for 6 minutes (for small ones like this) and 8 minutes for regular sized cookies. Let cool for 1 minute before cooling on a rack.
These cookies are very moist, even the ones I let bake a few minutes too long. The dough was very easy to roll out and didn’t stick to my rolling pin. I did bake a few big cookies and the larger the cookie, the larger the cream cheese flavor. These would be killer baked into a large cookie without the sprinkles, and decorated with cream cheese frosting (and then you add the sprinkles of course!)
