RSS Feed

Hundreds and Thousands Cookies

Posted on

Hundreds and Thousands Cookies

This is a simple drop cookie. I have found the easiest way to make this and other drop cookies is with a small ice cream scoop. I can scoop all the dough out at once and put it on a plate and then reload pans as I clear them of cooled cookies. This is a nice soft sugar cookie.


2 cups white sugar

1 cups butter, softened

2 (3 ounce) package cream cheese, softened

1 teaspoon salt

1 teaspoon almond extract

1 teaspoon vanilla extract

2 egg yolks

4 ½ cups all-purpose flour

Nonpareils or colored jimmies for dipping the cookies into


In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 350 degrees F.

Scoop balls of dough and flatten slightly with your hand. Dip on side in Nonpareils or colored Jimmies.

Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool for 5 minutes on the pan and then transfer to a rack until completely cool.

These will keep for a week or more in an airtight container


Makes 10-12 dozen depending on the size of your scoop


About joepara

I was a professional Chef for over20 years, now a meat cutter and seafood guru for an upscale grocery store chain in Milwaukee WI Proud husband and father Certified Master Pastry Chef, Certified Chef, Seafood Expert, Meat Expert, Master Sausage Maker

One response »

  1. Niece, Chef. I will have Shannon try them!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: