How to make
I put the softened butter, cream cheese and vanilla in a bowl and mixed them with a mixer for about a minute.
I sifted the flour and added it gradually to the mixture, by stirring with a spatula. In the bowl itself, I kneaded a soft and non-stick dough.
If it is too sticky, you can add a little more flour. I wrapped the dough in cling film, pressed it into a disc shape and put it in the fridge for 1 hour.
After this time, I covered the large oven tray with baking paper. I heated the oven to 340°F (170°C).
I put half a cup of sugar in a small plate.
I rolled out the dough onto a lightly floured surface into a thin crust, which was no more than 0.01″ (2 mm) thick. It is important that it is not thick, because the sweets will not bake well on the inside. With a glass with a diameter of 2.5″ (6 cm), I cut out circles.
I rolled each of them on both sides in the sugar, by pressing lightly, so that it sticks well to them. I folded them in half and then in half again, pinched the corner and arranged them in the tray.
When baking, the retro sweets only rise up, so you can stack them close together.
I put them in the fully preheated oven to bake for about 15-20 minutes, or until they are nicely browned. Keep an eye on them, so they don't burn. It is important, that they are not quite pale pink, because they will not be baked on the inside.
They are eaten chilled.
I often make double or triple batches, depending on how many people will be eating them.
The vanilla sweet ballerinas with cream cheese are ready.
