Everything Butter Cookies
BEAT butter and sugar on medium speed until light and fluffy. Mix in the egg yolk, then gradually add flour, and continue mixing until a stiff batter has formed. Add cheese, ham and chives and mix until incorporated.
WRAP the dough in plastic and flatten into a disk and refrigerate for at least 1 hour.
PREHEAT oven to 350°F. Line a cookie sheet with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing; set aside. Place a second sheet of parchment paper on your work surface and place chilled dough on top. Dust the top with flour, then roll the dough to 1/4-inch thickness. Collect and re-roll scraps up to two times.
CUT out circles using a 3-inch circle cookie cutter. Transfer to prepared baking sheet and freeze for 10 minutes. Bake for 12–15 minutes or until cookies are golden. Transfer to cooling rack to cool completely.
BEAT cream cheese and heavy cream with an electric mixer on medium-high speed until fluffy and smooth, about 2 to 3 minutes. Frost the cookies with cream cheese and sprinkle with everything bagel seasoning. Cookies should be stored in the refrigerator in an airtight container.