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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
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This is a simple, yet delicious recipe. I found it in a book by Diane Mott Davidson. Her culinary mysteries are as divine as the recipes included in them. If you like strawberry cheesecake and light and fluffy cookies; you will love these. Ingredients:
1 cup unsalted butter, softened |
1 (3 ounce) package cream cheese, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
36 small ripe strawberries, halved |
Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, beat butter with the cream cheese until well blended.
3. Beat in the sugar and vanilla, then stir in the flour until well mixed.
4. Using a 1/2 tablespoon, shape the mixture into small balls and place 2 inches apart on cookie sheet.
5. Make small indentations with your thumb.
6. Carefully place strawberry half, seed side up in each indentation.
7. Bake 12 to 18 minutes or until very lightly brown. Cool on racks.
8. Side note: I found that I only needed to bake them for 10 minutes to get the right light-brown color needed .
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