Linda’s Cream Cheese Cookies Recipe

Sarah Tomlinson is a Los Angeles– and Brooklyn-based writer. Her writing has appeared in publications including Marie Claire, the Los Angeles Times, The Boston Globe, Salon.com, and Vol1Brooklyn.com. She has ghostwritten nine books, including two uncredited New York Times bestsellers. Visit her online at SarahTomlinson.com and follow her alter ego, Duchess of Rock (@DuchessofRock), on Twitter.

Cream Cheese Cookie RecipeI grew up on “the land,” a 100-acre parcel my mom had bought with three other families, and that meant I basically had three extra moms during my early years. I think my own mother liked knowing that when I ran through the woods to play at their houses, the other adults with whom she’d created our intentional community would care for me according to beliefs and values similar to her own. This meant little or no TV (and mostly only educational programing), and a healthy, vegetarian diet without any sugar or processed flour. At the time, I would have gladly gorged myself on cable TV and Twinkies like my classmates did. But, looking back, I feel incredibly lucky to have been raised with such care. And some of the recipes—like these cookies made by our neighbor Linda—are actually really good.

1 package cream cheese
1 lemon
½ cup butter, melted
¼ to ½ cup honey – or to taste
1 cup whole wheat pastry flour, or more
½ teaspoon salt

Cream the cream cheese. Add honey, lemon, butter, and salt. Add flour until batter is stiff. Roll on floured table and cut. Bake at 350 degrees for ten minutes. Don’t over bake.

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