These cookies are a really special fall treat we’ve enjoyed making the last few years. I got the recipe from a Remembrance Press newsletter, and after a little searching online, I was able to find it to share with you.
Jill Novak does a terrific job of detailing the process with beautiful photographs. Check it out; I know you’ll be as inspired to make them as I was.
Because of the cream cheese, this dough has a texture that works well with little hands, if you have helpers in the kitchen like I do. The dough is less fragile than some and holds together very well.
You may think that kneading in food coloring would really toughen the dough, but the cream cheese and powdered sugar prevent that to a large degree. You’ll find that you can use up all your dough, working it and re-rolling it several times, and the cookies will remain tender.
She doesn’t specify what type of food coloring to use, but I’ve always used Wilton cake decorating gel/paste colors with good success. As the cookies bake, the colors will soften, so I’d recommend coloring your dough just a bit darker than you’d like your finished product to be. Either way, they will be lovely.
We made a double batch this week and popped them in the freezer for Thanksgiving . . . after tasting a few to make sure they were good, of course.