Summer has finally decided to grace the Chicagoland area with its presence. This is kind of making me sad and forcing me into action. You see on one of the few hot days we have had so far, we went to turn on the central air and we got bupkis. Normally I am not a fan of super hot weather but since this spring and summer we have only had a handful of hot days I have just let it go unfixed. You see, the up side to no air means I eat less. When I am hot I do not like to cook heavy meals or eat very much. So this has been like a sort of nature induced diet plan for me. Now though we are starting to heat up and head into a heat wave. So this means today I have a HVAC guy on his way over so we aren’t a bunch of cranky pants people for the next week and so I can actually feed the family more than salads and sandwiches for lunch and dinner. (Don’t ask why I don’t just grill. That is just another headache in my life that I have to face and replace this year.)
Yesterday before we got our heat, when it was a lovely mid-seventies day I did work on a new recipe. It is a super yummy cinnamon chip cream cheese cookie and if you are a cinnamon fan you will fall in love with these. These are a soft flavorful cookie that you will want to nibble again and again.
Cinnamon Chip Cream Cheese Cookies
makes 6 dozen
4 sticks butter, softened
8 oz. Philadelphia Snack Delights Cinnamon Cream Cheese, softened
1 c. firmly packed dark brown sugar
1 c. sugar
1 lg. egg + 1 egg yolk
5 c. all-purpose flour
1 tbsp. vanilla
1 1/2 c. cinnamon chips
3 tbsp. sugar
1 tbsp. cinnamon
In the bowl of a stand mixer fitted with a paddle attachment cream the butter and cream cheese together. Put the brown sugar in a bowl and break it up with a fork. Slowly pour the brown sugar into the bowl with the mixer running. Once combined slowly pour the sugar in the same way and mix until fluffy. Mix in the egg and the egg yolk. Add the flour one cup at a time. Stir in the vanilla and then the cinnamon chips.
Chill the dough in the refrigerator for an hour. Once that is done line baking sheets and preheat the oven to 325°.
In a small bowl mix the 3 tbsp. of sugar and 1 tbsp. of cinnamon. Scoop the dough out and roll the top and sides in the cinnamon sugar mixture and then place on baking sheet. Bake for 16-18 minutes. Cool on pan for 5 minutes and then finish cooling on wire rack.
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