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- Guess what friends? This is it.
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This is number 12 of the 12 days of Christmas cookies.
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Didn't take us but about 24 days
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to get to 12 did it Theresa?
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And y'all were so sweet.
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So giving, so kind, so sharing to share
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with us your favorite family Christmas cookies
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that y'all bake at home.
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And I just love hearing all about it.
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And the last cookie that we're doing
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for the 12 days is from
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Y'all are just all so sweet.
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She said Christmas cookie, these melt in your mouth.
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She said, "Hey Paula, I love everything you do.
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And I've been there many times.
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I lived in Charleston, South Carolina for over 15 years
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until I met the Australian man of my dreams."
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Does he have a brother, sister?
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"We have been married now 16 years
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and I moved to Australia in 2006 for 10 years.
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My husband is with Boeing and we have lived in."
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Wait just a minute, I had it a while ago on my tongue.
1:26
"Abu Dhabi." - Abu Dhabi.
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- I said it right, didn't I?
1:30
"United Arab Emirates
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and now Doha, Qatar."
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I don't know (indistinct).
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Which happens to host the 2022 World Cup of soccer
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from November the 19th till December the 18th.
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- It's happening right now. - Yes.
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"So I hope you at least try these.
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I have one more I may send."
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Sandy, please, please send the other one.
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And it doesn't have to be 12 days of Christmas cookies.
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I can do it and share it with everybody
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whenever you want me to and I'll do it.
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So this is a cheesecake cookie y'all.
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And she said it makes about 21 cookies.
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So this may be one you want to double,
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but we gonna start with five ounces
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of softened cream cheese.
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And this is one of those, love it, easy cookies.
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It's right up my alley.
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You know, I'll try to do those Christmas cookies
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you know the sugar cookies that you roll out and cut out
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and then try to paint them and all that stuff.
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I ain't got time for that.
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So I'm much more fond of these.
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All right, so let's see what Sandy says do.
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"Preheat the oven to 350, beat the cream cheese,
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granulated sugar, and butter with an electric mixer."
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All right, Sandy said to beat that
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for about one minute and then scrape down the sides.
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Now we're gonna add our egg
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and we're gonna beat it for bring another minute
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our all purpose flour. It's about a cup and a half of flour.
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No it's not about, it is a cup and a half of flour y'all.
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And I'm gonna add my baking powder and my salt to our flour
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and then we're gonna slowly add this
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into our eggy mixture.
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(beater whirls) (metal clangs)
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I love that little tang of saltiness with my cookies.
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Theresa don't you? - Mhmm.
4:19
Okay, I'm gonna turn that down a little bit.
4:24
Then I was gonna add, oh gosh,
4:26
I think it's a fourth or a third cup at the time.
4:31
Okay. You wanna just beat that together
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until it's, you know, just incorporated.
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So I think Sandy is telling us not to over beat it.
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You know, these are so hard to get all the dough out of it.
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Probably a dough hook would've been better
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cause you only have like two pieces
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to try to get out the dough.
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So it's incorporated good,
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but I'm gonna come around in here
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and make sure I scrape the sides of our bowl real good.
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And the bottom of your bowl
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to make sure all that's incorporated.
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chill this for about 15 or 20 minutes,
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you know, get a little firmness to it.
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And she said to drop 'em using
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a one and a half inch
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She just said, let me see,
5:36
"Using a one and a half inch scoop
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dollop batter into rounds, space two inches apart
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on baking sheep with parchment paper.
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Okay Sandy, our cookie dough has been sitting here
5:53
in the refrigerator drawer and I'm so excited.
5:59
You know, let me refresh myself on what I'm doing here.
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I know you tell us to use a one and a half inch scoop
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and I really don't have a scoop that size.
6:13
All right, let's see. "Bake about 12 minutes,
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"rotating baking sheets from top to bottom
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Cookie tops will not have any browning
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but will be slightly cracked
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and should spring back when lightly touched."
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Okay, so we're gonna dust them with powdered sugar
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We gonna make the little indention so it can hold the cherry
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and I'll see how close I'm gonna get
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because she said this makes 21 cookies.
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Wish you were here Sandy, wish you were here girl.
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Sandy, you won't believe this, hon.
6:57
Look, I can get one more. We're at 20 right now.
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I think I can turn that though into 21.
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I'm gonna turn it into 21 if I have to stand here
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all afternoon and get that, scrape that dough out.
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- Going in the oven. - Mm mm mmm.
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- [Theresa] How many minutes? 12?
7:31
This batter is so good.
7:33
You know there's just nothing
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that'll take the place of cream cheese.
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- [Theresa] How many minutes?
7:44
I said a while ago and now I can't.
7:46
- I think you said 350-- - 15 to 20 minutes.
7:48
Oh no, that's what we refrigerate it.
7:53
Sandy, yours turned out prettier than mine, honey.
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- I'm gonna buy you a scoop. (laughs)
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I think it's the scoops that makes the difference.
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- That's what I want for-- - Christmas.
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- Christmas. - I'm gonna tell Santa Claus
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to bring you a scoop.
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- All right, now I'm making a little house
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for the cherry that's gonna go in there.
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Yeah, Sandy said they wouldn't get brown
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but my oven may have been hot.
8:23
You know, I cook on a commercial oven y'all
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So I have to adjust cooking time
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on whatever I'm cooking,
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you know, just have to adjust it and play with it.
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- [Theresa] I think they look beautiful.
8:52
- All right now do I powder sugar on now? Yeah.
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I powder sugar before-- - They cool.
8:58
- Yeah. And we gonna let 'em cool. Oops.
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And then we put the cherry in. - Yes.
9:09
- We gonna let 'em completely cool.
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After these have cooled completely,
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Sandy said, stick the little cherry down in there.
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Now, if you're making 'em for like tomorrow or the next day
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don't put the cherry in 'em until you're ready to serve
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because that cherry has got moisture in it
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and it could make the cookie kind of gooey.
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So I don't mind it gooey.
9:54
It's like an incredible
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I mean, it just crumbles in your mouth.
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It truly does melt in your mouth.
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All right lemme get a little bite of cherry.
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Mhm, mmm, mm, Sandy, thank you so much
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and I'm waiting on the next recipe, okay?
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Merry Christmas darling.
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Wherever you are, Dubai or the States,
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Merry Christmas with love and thanks.
