Perfect with a cup of tea or coffee, these cookies are deceptively rich and chewy.
Just say those two words and I immediately perk up.
So creamy, thick, and oh-so-spreadable. It’s tangy, yet still mild enough to smear on just about anything in need of a little decadence.
So, when I spied the recipe for “Cream Cheese Cookies,” it gave me the perfect excuse to buy a brick.
It’s one of 60 recipes you’ll find in the new “Food52 Baking” (Ten Speed Press). It’s, of course, by the editors of Food52, the online cooking resource, and kitchen and home shop, founded by Amanda Hesser, formerly of the New York Times, and Merrill Stubbs in 2009.
All the recipes have been curated by Hesser and Stubbs, who have culled home-spun favorites, the types of baked goods that don’t require special equipment or days to make. They are the types of treats you don’t have to talk yourself into making, and ones that you are sure to make again and again. Think “Yogurt Biscuits,” “Honey Pecan Cake,” and “Nectarine Slump.” For good measure, there are a couple of savories, too, such as “Black Pepper Popovers with Chives and Parmesan” and “Basil Onion Cornbread.”
Stubbs writes in the book that her mother got this cookie recipe at a Tupperware party in the 1970s.