Cream Cheese Cookie Wands
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 117.9
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 23.9 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.1 g
- Protein: 1.7 g
View full nutritional breakdown of Cream Cheese Cookie Wands calories by ingredient
Introduction
Made with vegan cream cheese, vanilla sugar, and a #secret ingredient, these crisp sticks are a fantastic addition to a child's birthday party or the Harry Potter fan club table! Made with vegan cream cheese, vanilla sugar, and a #secret ingredient, these crisp sticks are a fantastic addition to a child's birthday party or the Harry Potter fan club table!Number of Servings: 20
Ingredients
-
1 ¼ cups white whole wheat flour
¼ cup white cornmeal (or yellow if you can’t find white)
pinch salt
4 oz vegan cream cheese
4 oz shortening, softened
½ cup vanilla sugar
water
Sanding sugar
Chocolate, for decorating “handles” (optional)
Tips
Slightly adapted from
http://keepinitkind.com/melissas-cream-cheese-sprinkle-sugar-cookies/
Directions
Combine flour, cornmeal, and salt in a medium bowl and set aside.
Beat the butter, sugar, and cream cheese together. Stir flour mixture in a little at a time.
Wrap in plastic and refrigerate overnight (or freeze up to 6 months).
Heat oven to 350 F.
Divide dough in quarters.
Working with one quarter at a time, roll into a rectangle about 5” long and ¼” thick.
Cut into strips about ½” wide. Carefully transfer to a parchment lined baking sheet. Repeat with remaining dough.
Brush tops of cookies with water and generously sprinkle with sanding sugar. (if you don’t want to decorate with chocolate later, use brown or black “jimmies” for the handles at this point)
Bake 15 minutes.
Cool completely before decorating the “handles” with chocolate”.
Let set and enjoy!
Serving Size: Makes 20
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Beat the butter, sugar, and cream cheese together. Stir flour mixture in a little at a time.
Wrap in plastic and refrigerate overnight (or freeze up to 6 months).
Heat oven to 350 F.
Divide dough in quarters.
Working with one quarter at a time, roll into a rectangle about 5” long and ¼” thick.
Cut into strips about ½” wide. Carefully transfer to a parchment lined baking sheet. Repeat with remaining dough.
Brush tops of cookies with water and generously sprinkle with sanding sugar. (if you don’t want to decorate with chocolate later, use brown or black “jimmies” for the handles at this point)
Bake 15 minutes.
Cool completely before decorating the “handles” with chocolate”.
Let set and enjoy!
Serving Size: Makes 20
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.