BROWN SUGAR TEA COOKIE
A very nice soft tea cookie with a hint of caramel and cream cheese. Cookie bakes to a pretty golden brown crispy edge perfect for serving with a fuit and whipped topping dessert or having with a cup of coffee or tea.
Provided by Debbie Bankston @Deb59
Categories Cookies
Number Of Ingredients 8
Steps:
- Heat oven to 325% Line baking sheets with parchment. I used a fresh sheet of parchment for each cooking. Egg and heavy cream needs to be room temperature. Butter and cream cheese need to be softened. I used a whisk and mixed by hand but an electric mixer can also be used.
- Beat softened butter and cream cheese well. Add room temperature egg and beat well.
- Add both sugars and beat to a nice creamy mixture. Add self rising flour and room temperature heavy whipping cream alternately, mixing well after each, ending with flour. Add vanilla extract and mix to incorporate.
- I used a 2 Tablespoon scoop to place 12 dollops of the soft creamy mixture onto the parchment lined baking sheet.
- Bake at 325% pre heated oven for 18 to 22 minutes or until a nice golden brown crispy edge forms around the cookies.
- Remove from oven and carefully slide the parchment with cookies onto a cooling rack, repeat cooking for next 12 cookies. Let sit on parchment for 3 to 5 minutes, then using a thin metal spatula remove the cookies to the cooling rack to finish cooling completely. Store in air tight container. This recipe made 27 cookies with the size scoop i used. Cooking times can vary by oven and amount of batter in scoop.
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