A recipe that uses lefftovers and doesnt have to be done right away

I have skimped on egg yolk and cream cheese in No Limoncello tiramisu. These are just what I need for Cream cheese cookie dough mentioned in her Everyday magazine. Also they need to be chilled and can be stored as dough for upto 3 weeks. Thats lot of time and time is what I need to mix it all up and make it a dough.
I have read that it matters to cookies if the butter is creamed or just melted in a microwave. Creaming butter by hand.

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