I know Weird Cheesecake Cookies is a strange post title. But after a quick Google search of cheesecake cookies, I realized this recipe is very different than all the other ones out there. Also it’s just a weird cookie: it’s not quite a sugar cookie or a butter cookie or a shortbread cookie but it has similarities between all of them. They’re also pretty thin. The recipe comes from my Nana but I have no clue where she got it.
They have a slight tang to them, are buttery, thin, and yet fairly rich. It’s such a deceiving and confusing cookie. Do any of you have any family cookie recipes like that? Where you go “huh, I wonder who invented this?”
All my recipes like that (remember the Lemon Chess Pie?) tend to come from the Texan side of my family so I sometimes wonder if there’s a magical dessert fountain of knowledge over there, somewhere in the south.
I know I said these are easy, and they are. But for some reason they can sometimes be a little finicky. Add a little more flour if the dough is too sticky and can’t be rolled into balls easily. Lining the baking sheets with parchment paper also helps you get more consistent results.
Weird Cheesecake Cookies
- 1/2 cup butter room temperature
- 3 ounces cream cheese room temperature
- 1 cup sugar
- 1 cup all purpose flour
Preheat oven to 375 degrees Fahrenheit and line baking sheets with parchment paper.
Cream butter and cream cheese together.
Gradually add sugar, beating until light and fluffy.
Add flour and beat well.
Shape dough into 1 inch balls and place 2 inches apart on the parchment lined baking sheet.
Dip bottom of a glass in water and gently press each cookie until 2 inches in diameter.
Bake for 12 to 13 minutes. Cool for 2 or 3 minutes on the cookie sheet before removing to a cooling rack.
Add more flour if the dough is too sticky to roll into balls.
Call Me Juror #4
Last week was a week of firsts: first time being a juror, first time in a while having to follow someone else’s schedule, and first time in a long while going out in the city to have some fun.
I think my body handled it all pretty well. It did start misbehaving slightly because of all the caffeinated beverages I had to drink in order to pay attention to the trial and the eating out for lunch three days in a row weren’t great for me. Working from home is the best when you have an autoimmune disease. It allows you to listen to your body while still getting what you need to do done. This experience has given me both some confidence and also some worries about how to best manage myself whenever I enter back into the work force. I think I will definitely have to plan very well in order for everything to work properly. I spent the weekend recovering and trying my best to behave and reset my system.