Cream Cheese Cookies

These cookies are super easy to make, super yummy to eat, and super fast to whip out. The biggest disadvantage to them is that they are really a non-spreading cooking. So, my pictures are fairly accurate...mine only turn out about the size of half dollars. BUT I like them that way because they are fewer calories and more of a snack size for RJ (at least that is why I tell myself to make them smaller). The size and quantity of your cookie will depend on how you complete step 3 and 4 below. Here is what you need.


1/2 Cup shortening
3 oz cream cheese, softened
1/3 Cup sugar
1 egg yolk
1 1/2 tsp orange, lemon, vanilla, or almond extract (I have used all but almond, and have liked them each time)
1 1/2 Cup flour
1/2 tsp salt
-chocolate chips or pieces to melt for topping, optional

1) Cream shortening and cream cheese until soft and blended.
2) Add sugar and mix until light and fluffy. Add egg yolk and extract. Beat together and then add flour and salt. Mix. (If batter is crumbly and won't form a ball, add a little milk. You don't want it too moist though).
3) Make dough into small balls. (Mine are usually ping pong to golf ball size). Place on greased cookie sheet.
4) With hands or a bottom of a glass, flatten cookies.
5) bake at 400 degrees about 6-8 minutes.

Optional: Melt chocolate and spread onto the cookies. I only do this if I am making them for other people as I am not a big chocolate fan, but they are good with or without chocolate.

Notes: When I flatten my cookies they are usually about 1/4 to 1/2 inch thick and take about 8 minutes to bake. Doing this usually yields about 15 cookies for me for a single batch. If you want more cookies, make smaller balls, flatten thinner, or double the recipe. To make larger diameter cookies, make bigger balls and flatten thinner. Be sure to adjust baking time, if needed. When baked, the tops do not brown, so be careful to not overcook them.

Enjoy!