Here in Virginia, we've been having crazy heat! The entire house has been so hot, I haven't had much motivation to heat up the house even more by turning on the oven. Curt and I are going to Boston and Maine to visit some friends, so I decided to bake some cookies to bring them. Since we were going out of town, I didn't have much in the fridge. I had a block of cream cheese and some butter, but no eggs, so I set out to find a recipe without eggs.
After perusing my favorite website Allrecipes.com, I found a good recipe for Cream Cheese Snowball Cookies. Here we go!
CREAM CHEESE COOKIES
* 1 cup confectioners' sugar
* 1/2 cup finely-chopped walnuts (optional)
* 1/2 cup vegetable shortening (such as Crisco®)
* 1/2 cup butter, softened
* 1/2 cup cream cheese, softened
* 1/2 cup white sugar
*1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
*1 1/2 cups all-purpose flour
So, first things first. I decided to double the recipe since I needed to make a bunch of cookies. Plus, if I had just made 1 batch, I would have half a brick of cream cheese left and half a stick of shortening and would just be a big mess and that just wouldn't do!
I threw the cream cheese, butter, and shortening in the stand mixer and let it whirl while I got the rest of the ingredients together.
I added in the flour, sugar, vanilla, and almond extract. The dough seemed too runny, so I wanted to thicken it up a bit. Rather than just add more flour, I decided to get creative.
The original recipe called for the finished cookies to be rolled in powdered sugar and walnuts. I thought that was a good idea, but it seemed too Christmasy... since it's July, I made a little change.
They were ok plain too. I had a TON of cookies, so I took a few and brought them into the restaurant where I work. They only lasted a few minutes before they were gobbled up. I did decide to jazz the rest of them up with some frosting and sprinkles!