Nutrition per serving may change if servings are adjusted.
½ cup butter, softened
4 ounces cream cheese, softened
1¾ cups sugar (see Tips)
1 teaspoon baking soda
1 teaspoon cream of tartar
⅛ teaspoon salt
3 egg yolks
½ teaspoon vanilla
1¼ cups all-purpose flour
½ cup white whole-wheat flour
Preheat oven to 300°F. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the all-purpose flour and white whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Shape dough into balls that are 1-inch in diameter. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 14 to 16 minutes or until edges are set; do not let edges brown. Cool cookies for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
Tips: Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or Sun Crystals Granulated Blend. Follow package directions to use product amount equivalent to 1¾ cups sugar. Bake as directed except reduce baking time to 12 to 14 minutes. Per Serving with Substitute: Same as below, except 62 cal., 7 g carb. (4 g sugars). Carb. choice: ½