Vanilla shortbread rolled in snowy sugar for a perfect holiday treat.
What do I need ?
Original recipe yields 26 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups flour
1/4 cup corn starch
1/4 tsp. salt
1 cup unsalted butter, softened
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2-2/3 cups icing sugar, divided
1 tsp. vanilla
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How do I make it ?
Heat oven to 325ºF.
Mix flour, corn starch and salt until blended. Beat butter, cream cheese and 2/3 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually add flour mixture, mixing well after each addition.
Roll dough into 1/2-inch balls; place, 1/2 inch apart, on parchment-covered baking sheets.
Bake 25 to 28 min. or until bottoms are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Place remaining sugar in medium bowl. Add cookies, in batches; toss to evenly coat with sugar. Gently shake off excess sugar.
Kraft Kitchen Tips!
Substitute vanilla paste for the vanilla.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 65 mg
Total carbohydrate 19 g
Dietary fibre 0 g
Sugars 12 g
Protein 2 g
26 servings, 6 cookies (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.