Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands-on Time
12 Mins
Total Time
1 Hour 20 Mins
Yield
Makes about 2 dozen

There's no need to use a pastry bag to fill cookies. Just transfer the frosting to a zip-top plastic freezer bag, and snip the corner.

How to Make It

Step 1

Preheat oven to 325°. Beat butter and sugar at medium speed with an electric mixer until creamy. Add egg and food coloring; beat 30 seconds.

Step 2

Sift flour with next 2 ingredients in a small bowl. Add flour mixture to butter mixture, beating at low speed until combined. Stir in vanilla.

Step 3

Shape dough into 1-inch balls, and place 1/2 inch apart on parchment paper-lined baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation.

Step 4

Bake at 325° for 10 to 15 minutes or until cookies are fragrant and dry. While cookies are still warm, press indentations again. Cool cookies completely on a wire rack (about 30 minutes).

Step 5

Stir together cream cheese and melted white chocolate in a small bowl. Fill centers of cookies with cream cheese mixture.

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