I dug out my favorite cookie recipe I make during the holidays to try with the Sweet Press set from Stampin' Up. It worked so perfect! So exciting to see my go-to recipe work so easily. After such success with my butter cookie I tested out a cream cheese cookie recipe. As you can see, both turned out beautifully. Only problem now is which one to grab when reaching for a cookie! Enjoy the recipes below and let me know how yours turn out.
To get a hold of you own Sweet Press Cookie Stamp set, contact me. It's only 16.95 (plus shipping and handling) and available until January 3rd.
Philadelphia Cream Cheese Cookies
1 package cream cheese, softened
1 cup (2 sticks) butter, softened
2/3 cup sugar
1/4 teaspoon vanilla
2 cups flour
BEAT cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour. Refrigerate several hours.
ROLL dough into 1/4 inch thickness on lightly floured surface. Cut with 2 1/2 inch cookie cutter. Place cookies on cookie sheet. Dip Sweet Press into flour and stamp each cookie, dipping back in flour after each stamp.
BAKE at 350 degrees for 12 to 15 minutes or until edges are lightly browned. Cool on wire rack.
1 cup (2 sticks) butter, softened
2/3 cup sugar
1/4 teaspoon vanilla
2 cups flour
BEAT cream cheese, butter, sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour. Refrigerate several hours.
ROLL dough into 1/4 inch thickness on lightly floured surface. Cut with 2 1/2 inch cookie cutter. Place cookies on cookie sheet. Dip Sweet Press into flour and stamp each cookie, dipping back in flour after each stamp.
BAKE at 350 degrees for 12 to 15 minutes or until edges are lightly browned. Cool on wire rack.
Butter Cookies
2 1/4 cups all purpose flour
1/2 teaspoon salt
1 cup confectioners sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons vanilla extract
MIX all ingredients together in large mixing bowl. Blend well and chill for easier handling.
ROLL dough into 1/4 inch thickness on lightly floured surface. Cut with 2 1/2 inch cookie cutter. Place cookies on cookie sheet. Dip Sweet Press into flour and stamp each cookie, dipping back in flour after each stamp.
BAKE 400 degrees for 8 to 10 minutes. Cool on wire rack.
1/2 teaspoon salt
1 cup confectioners sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons vanilla extract
MIX all ingredients together in large mixing bowl. Blend well and chill for easier handling.
ROLL dough into 1/4 inch thickness on lightly floured surface. Cut with 2 1/2 inch cookie cutter. Place cookies on cookie sheet. Dip Sweet Press into flour and stamp each cookie, dipping back in flour after each stamp.
BAKE 400 degrees for 8 to 10 minutes. Cool on wire rack.
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