Use and Care Manual
42
Directions:
1. Add cream cheese and butter to mixing bowl and beat together at high speed for about
3 minutes until uffy and smooth.
2. Add sugar to butter mixture and beat for 1-2 minutes until fully incorporated and uffy.
3. Beat in eggs and vanilla for about 1 minute; set aside.
4. In a separate, medium bowl, whisk together our, baking powder, and salt.
5. Gradually add dry ingredients to butter mixture and stir just until incorporated.
Do not over-mix.
6. Refrigerate dough for 1 hour.
7. Divide dough into 44 balls.
8. Roll each dough ball with oured hands and press with the bottom of a glass to atten
each one until they are ½ inch thick.
9. Preheat Brio to 350°F and set cooking time for 10 minutes.
Fruit Filling Ingredients:
8 ounces cream cheese at room
temperature
½ cup butter at room temperature
1¼ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2½ cups our
2 teaspoons baking powder
½ teaspoon salt
Powdered sugar
Glaze Ingredients:
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
Yields: 44 cookies