Red And Whites
Yield
3 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
sweet, softened |
|
| 3 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 36 | small |
strawberries
ripe, hulled, halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
sweet, softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 36 | small |
strawberries
ripe, hulled, halved |
|
Directions
Preheat oven to 350℉ (180℃).
In a mixing bowl, beat the butter with the cream cheese until well blended.
Beat in the sugar and vanilla, then stir in the flour until well mixed.
Using a ½ tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
Make a small dent in the top of each cookie; carefully place a strawberry half, cut side down, in each indentation.
Bake for 12 to 18 minutes or until very lightly browned.
Cool on racks.
