"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream cheese cookies for cookie press Recipe

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This recipe for Cream cheese cookies for cookie press, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wanda Farmer; rural carrier
Added: Sunday, March 16, 2008


1 cup butter
3 ounces cream cheese
1 cup sugar
1 egg yolk
2-1/2 cups all-purpose flour
1/4 tsp lemon or almond extract
1 tsp vanilla
1/2 tsp salt
Food coloring, optional
Sugar sprinkles or other decoration, optional

Preheat oven to 350 degrees F.

Cream butter and cream cheese together until combined and fluffy. Add sugar, egg yolk, flour, lemon or almond extract, vanilla, salt, and optional food coloring.
Mix well.

Apply desired cutting plate shape, and fill cookie press with dough. Press cookies on to ungreased baking sheet. Bake 10 to 15 minutes, until lightly browned at the edges. Decorate as desired.




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