Swapped at the 2011 Cookie Swap by SE general manager Alaina Browne
- Yield:Makes 2 dozen cookies
- 8 tablespoons unsalted butter, at room temperature
- 3 ounces cream cheese, softened
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Heat the oven to 350°F. Using a standing mixer or hand beaters, cream together the butter, cream cheese and sugar until light and fluffy, 3 to 5 minutes. Mix in the flour and salt, just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly mixed.
Drop the batter by tablespoonfuls onto baking sheets lined with parchment, leaving about 1 1/2 inches between each cookie (they will spread a little). Bake for about 12 minutes, until the edges are golden brown. Do not over-bake, or the cookies won't be chewy! Cool slight on the cookie sheet, and then remove the cookies with a spatula and let them finish cooling on a rack.