CHERRY CREAM CHEESE COOKIES
These cherry-topped Cream Cheese Cookies are one of my family's favorite Christmas cookies! We've been making these festive, melt-in-your mouth cookies for as long as I can remember.
Provided by Kristine Rosenblatt
Categories Dessert
Time 2h39m
Number Of Ingredients 10
Steps:
- Using an electric mixer, cream butter and cream cheese together. Add sugar, egg, and almond extract and mix until well combined. Sift dry ingredients together over the mixer bowl; mix on lowest speed until combined.
- Chill dough for at least 2 hours.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Form dough into 1 inch balls. (Cookies turn out best when the dough balls are tiny.) Roll each ball in the chopped walnuts and place on a parchment-lined baking sheet. Press a half cherry into each cookie.
- Bake for 9-12 minutes, until barely set and lightly golden on the bottom. Be careful not to over-bake.
Nutrition Facts : ServingSize 1 cookie, Calories 87 kcal, Carbohydrate 9 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 63 mg, Fiber 1 g, Sugar 4 g
CHOCOLATE-CHERRY SANDWICH COOKIES
I make these often at Christmastime, but they're a winner for summer parties, too. Chilling the cookies before you dip them into chocolate is important because it firms up the filling. -Amy Sauerwalt, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and confectioners' sugar until smooth; stir in cherries and extract. Spread 1 teaspoon cream cheese mixture on bottoms of each of half of the wafers; cover with remaining wafers. Refrigerate 1 hour or until filling is firm., Dip sandwiches in candy coating; allow excess to drip off. Place on waxed paper; top with sprinkles or colored sugar. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY CREAM CHEESE SANDWICH COOKIES
This came out a cooking with kids cookbook. This recipe is quick and easy. Nice finger food for kids as well as company.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 20 cookies
Number Of Ingredients 5
Steps:
- In a medium bowl, smash cream cheese up with a fork.
- Combine all the ingredients (except the vanilla wafers) with the cream cheese.
- Mix well.
- Let chill in the refridgerator for at least 30 minutes.
- Top the flat side of 1 wafer with 2 tsp of cream cheese mixture.
- Then top with another wafer to form a sandwich.
- Sprinkle powdered sugar on top.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 113.4, Fat 6.3, SaturatedFat 3.1, Cholesterol 12.5, Sodium 71.6, Carbohydrate 13.1, Fiber 0.3, Sugar 3.4, Protein 1.4
CHERRY CREAM CHEESE SPREAD
Dotted with pretty maraschino cherries, this spread is an attractive complement to your holiday table. -Ruth Hastings
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1/3 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the cream cheese, milk and extract until fluffy. Fold in cherries. Serve with bread, bagels and toast. Store in the refrigerator.
Nutrition Facts :
CHERRY CREAM CHEESE COOKIES
A rich unique cookie that has the cream cheese and cherries baked right in. This recipe produces a soft and delicate cookie. You may top them with a Cherry half Before baking or you can drizzle a glaze over them or eat them just as they are!
Provided by MTpockets
Categories Drop Cookies
Time 30m
Yield 2-3 Dozen
Number Of Ingredients 9
Steps:
- Preheat Oven to 375'.
- In a large bowl, cream together butter and cream cheese until fluffy.
- Stir in Remaining Ingredients. (dough will be a bit stiff).
- Drop by rounded tablespoonsful about 1 inch apart onto ungreased cookie sheet.
- Bake about 8-10 minutes. Watch them closely and don't let them get too brown.
- Remove to wire rack to cool.
- Yield is approximate.
Nutrition Facts : Calories 1903.2, Fat 110.4, SaturatedFat 67.5, Cholesterol 383.9, Sodium 2197.4, Carbohydrate 209.7, Fiber 3.8, Sugar 102.1, Protein 21.2
CHERRY-CENTERED CHEESECAKE COOKIES
My grandmother has been making these cheesecake cookies for years. They are always a huge hit! Because of the cream cheese, these cookies won't keep as long as others. Be sure to refrigerate any left over.
Provided by S.W.
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 1h15m
Yield 54
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, and salt in another bowl.
- Combine cream cheese, butter, and sugar in a large bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll dough into 1 1/2-inch balls. Pour graham cracker crumbs into a shallow bowl; roll dough balls in the crumbs. Place balls 2 inches apart on the prepared baking sheets. Make an indentation in the center of each ball with the back of a tablespoon measure. Place 3 cherries in each indentation.
- Bake in the preheated oven, switching and rotating the sheets halfway through, until edges are golden, 12 to 14 minutes. Cool for 5 minutes on the baking sheets. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 22.1 g, Cholesterol 27.3 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 82.6 mg, Sugar 6.1 g
CHERRY CREAM CHEESE DESSERT
This dessert is the ideal way to get your cherry fix, especially when they're not in season. Lovely enough to serve to guests who don't need to know how quick and easy it is to make. Nice served with a dollop of whipped cream.
Provided by lutzflcat
Categories Cherry Desserts
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
- Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
- Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
- Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.
Nutrition Facts : Calories 803.1 calories, Carbohydrate 106.8 g, Cholesterol 79.1 mg, Fat 35.8 g, Fiber 1.9 g, Protein 13.2 g, SaturatedFat 17.4 g, Sodium 541.5 mg, Sugar 32.8 g
CHOCOLATE CHERRY SANDWICH COOKIES
Time 17m
Number Of Ingredients 19
Steps:
- Soft Chocolate Cookies: ---------------------------------- Preheat oven to 350*F. Line two cookie sheets with parchment paper, silicone baking mats or non stick foil. Using a stand mixer, cream together butter and both sugars. Mix in egg and vanilla and mix until smooth and creamy. Add salt, baking soda and cocoa powder, mix until combined. Add flour and mix until dough comes together. Using a small cookie scoop, scoop balls of dough onto cookie sheets. If you don't own a cookie scoop, scoop approximately 1 Tablespoon sized balls onto cookie sheet. You should get about 40 cookies, making a total of 20 sandwiches. Bake for 5-6 minutes. These cookies are dark so you wont be able to "see when they start to darken". Do a test batch (3 cookies) to determine if 5 minutes is long enough or if 6 is needed {each oven will be different}. You'd rather have underdone cookies than overdone hard crunchy cookies - promise! Once done, let cool 2 minutes before transferring to a wire cooling rack. Once they are completely cool, you can fill them. ---------------------------------- Cherry Cream Filling: ---------------------------------- In a large mixing bowl beat the butter until smooth. Add 1 cup powdered sugar and mix well. Add cherry juice and mix. Add last 1 cup of powdered sugar and mix well. Add vanilla and beat until combined. With spatula, fold in the cherries and add more powdered sugar or cherry juice as needed to reach desired frosting consistency and flavor. {Should be thick} Place a spoon full of frosting on bottom of 1 cookie. Place bottom of a second cookie on top of frosting to create a sandwich. Do this for all cookies. Eat immediately or store in an air tight container up to 5 days.
CINNAMON CREAM CHEESE SANDWICH COOKIES
Imagine taking a bite of the edge of a cheesecake, with a chunky piece of crust on your fork and a thin layer of the sweet-and-sour cream cheese filling gracing the crust. Now imagine having that flavor in a bite-size version that you can pop into your mouth by hand. These sandwich cookies are like mini inverted cheesecakes (by "inverted" I mean more crust than filling). The cream cheese icing, which adds a tanginess to the cookie, can be made with or without cinnamon. The sugar in the cream cheese icing acts as a natural preservant, so the cookies can be left at room temperature in an airtight container for a week.
Yield makes about 2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
- Remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes. (The dough should be soft enough to roll without cracking, but not yet sticky.)
- Place the dough on a piece of parchment paper or on a lightly floured flat surface. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10). Lift and rotate the dough between each roll to prevent it from sticking. Repeat the process until the dough is between 1/8 and 1/4 inch thick.
- Using a 1 1/2-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans. Repeat until the pans are full. (The remaining dough can be kept in the refrigerator until ready to be used.)
- Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm. Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
- While the cookies are cooling, beat the butter and cream cheese together in a standing mixer fitted with a paddle attachment on high speed until light and smooth, about 3 minutes. Add the confectioners' sugar and mix on low speed until incorporated, about 30 seconds.
- Add the vanilla, cinnamon, and salt and mix until the icing is smooth, about 2 minutes.
- On a separate sheet pan or work surface, place half the cookies bottom side up. Fill a pastry bag with icing (no tip necessary) and pipe about 1 teaspoon of icing onto each cookie bottom.
- Take the remaining cookies and gently press one on top of each iced cookie, bottom side down, to form a sandwich. Allow to set at room temperature for approximately 30 minutes before serving or packaging.
- Serve the set cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
- For this recipe, the Sandwich Cookies (page 58), or the S'mores Cookies (page 91), the filling can also be spread onto the bottom half of the cookies using an offset spatula. It will not be as neat or even as when you use the piping technique, but it is a good alternative if you don't have a pastry bag available.
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