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Cookies and Cream Cut-Out Cookies Recipe

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This recipe for Cookies and Cream Cut-Out Cookies is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup (two sticks) unsalted butter, softened
1 cup granulated sugar
1 egg
1 1/2 tsp. vanilla extract
1 tsp. salt
4 ounces cream cheese, softened
1 cup crushed Oreos (about 10 cookies)
3 cups all-purpose flour

Directions:
Directions:
In a mixer, cream together butter and sugar. Mix until fluffy and well incorporated. Add egg, salt, vanilla extract, and cream cheese. Mix until it is all well incorporated. Crush up Oreo cookies, cream centers and all, into small crumbs. I used a food processor to get the crumbs small enough for easy cutting of the dough with cookie cutters. Add flour and Oreo crumbs, mixing a cupful at a time, to the butter/sugar/egg/cream cheese mixture. After everything is well mixed, the dough should be non-greasy to the touch. Roll to 1/4 inch thickness between two sheets of parchment or wax paper. After rolling, chill the dough for at least 30 minutes. Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet. Chill the cutout shapes again before baking. Bake at 375 degrees for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes. Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.

Personal Notes:
Personal Notes:
This recipe makes about 2 dozen 3-inch cookies. As you re-roll the scraps of excess dough, the dough itself gets less "speckled" with Oreo crumbs and more "marbled" looking.

 

 

 

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