1/2 cup butter, softened
1/2 block cream cheese, softened
1/2 cup white sugar
1 small egg yolk (use only half a yolk if your eggs are large or extra large)
1/4 tsp. vanilla
1 1/4 cups all purpose flour
Preheat oven to 325 degrees. Very lightly grease cookie sheets. Cream butter, cream cheese and sugar together in on low speed until light and fluffy. Beat vanilla and egg yolk in on medium speed. Stir in flour until well mixed, but do not overbeat as the dough can get a little tough. And no one wants tough cookies. I use a cookie press to make these, and while it’s not necessary, it gives me the best result, and makes the prettiest cookies. If you have one, dig it out and use it. If you don’t have one, you can still make the cookies, just drop teaspoon measures onto prepared cookie sheets. Bake for approximately 15 minutes, keeping a close eye so the cookies don’t get too dark. The cookies should still be quite pale when they’re done. To make these cookies even more special, try making a little indent in the center of the cookie and filling with jam, preserves, chocolate chips, halved cherries, or whatever floats your boat, really.
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