Cream cheese cookies

All these years of baking, I've tried a lot of cookies, and I've always loved cranberries: It's my favorite type of taste, hard, but not hard enough to bite a cappuccino, with sour and sweet cranberry dry, very good, and once became a hot cookie in my micro shop. Until recently, a cookie recipe, butter and cheese, which is said to be delicious and easy to make, was discovered. My first reaction was that the real rectangular soda mold at home was right for this, so I made a taste right away. It really didn't disappoint me that the cookies were evenly coloured, and that they were printed, giving themselves a strong illusion, "Is this the cookie that was bought? "One round of friends, a lot of links, huh? After cooling out, it's been a little late at night, and Mr. Pig and I have had a little bit less hard than a cranberry. This six-millimeter cookie thick is very good for this cream cheese cracker. The cheese smell is very strong