Stained Glass Cheesecake Cookies
- xxoliviarussellxx
- Feb 14, 2014
- 2 min read
Happy Be-lated Valentine's Day!
I hope you guys can forgive me for posting the day after, but guess what?! This is my first blog post on my new site! Woohoo! *Opens can of imaginary streamers, while marching band plays in the background.*
It feels amazing now that I have more control over my site and how my content is displayed. I know I've still got some bugs to work out, and things to figure out, but at this point (typing this post two days before the launch) I'm super satisfied. So you may have noticed some differences. Like the fact that there is now a fancy, flashy landing page, and there is now a specific page just for my blog! I love that everything is more organised and as time goes on, I'll have everything transfered over to the new site. But what do you think so far? This is a huge step I'm taking and I'm glad I'm not alone. Thanks for sticking with me thus far. I love you all for your support!
And speaking of love, yesterday was the big commercial day of love! Did you spend it doing something special with someone special? Regardless of how you spent it, I'm sure it would've been nice to have these cookies with you!
Stained Glass Cheesecake Cookies
Ingredients: * 3 cups flour (cake flour) * 3 tsp. baking powder * 1 cups butter
*1/2 cup neufchatel cheese
* 2 cups sugar * 2 eggs * 2 tsp. vanilla * 1 tsp. salt * Swiss Preserves Peach Mango (or any jam of your choice)
- Preheat over to 350 degrees. - Cream together butter, neufchatel cheese and sugar. Add eggs and vanilla. - Mix dry ingredients and add to butter mixture. - Roll to desired thickness. I always hate this part. Somehow I missed how to use a rolling pin in Baking 101. So I cheat and use a spatula to spread it out. - Cut out shapes making a hole for the stained glass effect. (Personally I couldn't understand how to cut out the shapes then transfer it to the sheet, so I spread it out on the sheet, baked it first, then cut out the shapes while the dough was still soft). - Allow dough to cool (but not completely if you're waiting until it's baked to cut out the shapes, approx. 5-10 mins) and place a tsp of preserve in the center of your cookie.
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