Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Southern Living December 2015

Gallery

Credit: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller

Recipe Summary

hands-on:
12 mins
total:
1 hr 20 mins
Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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).

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

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