The Philadelphia cookies (or fresh spreadable cheese cookies) are simple and quick treats to prepare. If you have some of this spreadable cheese at home and don’t know what to do with it, try them! They are tasty, delicious, crunchy, and perfect for both breakfast and snack time.

Difficulty: Very easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: about 40 cookies
Cooking methods: Oven
Cuisine: Italian

Cookies Ingredients

2 3/4 cups all-purpose flour
1 1/8 cups powdered sugar
3 1/2 oz butter (soft)
3 1/2 oz cream cheese (Philadelphia)
1 egg yolk
1 tsp baking powder
to taste apricot jam (or your preferred one)

Tools

Bowls
1 Fork
Parchment paper
1 Baking sheet oven
1 Teaspoon
1 Food processor Bimby Tm31 – Tm5 – Tm6

Cookie Preparation

WITHOUT BIMBY: Put the flour (1), powdered sugar (2), butter (3), and egg yolk (4) into a large bowl
add the cream cheese (I used Philadelphia) (5) and one teaspoon of baking powder (6). Knead with your hands until you get a soft, homogeneous, and non-sticky dough (7). Now take a baking sheet, cover the bottom with parchment paper (8) and start forming the cookies.
Take a little dough at a time and form walnut-sized balls with your hands, placing them on the baking sheet (9). Use a finger to create dimples (10) by pressing in the center. Once finished, place the cookies in a preheated oven at 350°F, static, to bake for 20 minutes. They should lightly brown (11). When they are baked, take them out of the oven and let cool, then use a teaspoon to fill the dimples with jam (12).
Finally, sprinkle with a bit of powdered sugar. The spreadable cheese cookies are ready!
WITH BIMBY: If using Bimby, simply place all the ingredients (flour, powdered sugar, butter, cheese, yolk, baking powder) in the bowl and set to speed 4 for 1 minute. Remove the dough from the bowl, form a loaf, and then start preparing the cookies. (follow as described above from point 9 onwards)
If you love preparing breakfast cookies, check out the recipe for Rustic Hazelnut Cookies to dip