Red ’n’ Whites
1 cup (2 sticks) unsalted butter, softened
1 3-ounce package cream cheese, softened
½ cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
36 small ripe strawberries, hulled and halved
Preheat the oven to 350°. 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 indentation in the top of each cookie with your thumb. 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. Makes 5 dozen.
Makes 5 dozen
