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Cream Cheese Slice-and-Bake Cookies

 Cream Cheese Slice-and-Bake Cookies
Chopped almonds add a bit of crunch to crisp, refrigerator cookies fabulously flavored with rum extract and nutmeg.
66 ServingsPrep: 25 min. + chilling Bake: 15 min./batch


  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely chopped almonds


  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Beat in the egg and extracts. Combine the flour, salt,
  • baking powder, baking soda and nutmeg; gradually add to creamed
  • mixture and mix well.
  • Shape into two 9-in. rolls. Roll each in almonds; wrap in plastic
  • wrap. Refrigerate for 2 hours or until firm.
  • Cut into 1/4-in. slices. Place 2 in. apart on parchment paper-lined

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Cream Cheese Slice-and-Bake Cookies (continued)

Directions (continued)

  • baking sheets. Bake at 375° for 11-13 minutes or until bottoms
  • are lightly browned. Cool for 1 minute before removing from pans to
  • wire racks. Yield: about 5-1/2 dozen.
To Make Ahead: Dough can be made 2 days in advance. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.
Nutritional Facts: 1 cookie equals 74 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 50 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.