CREAM CHEESE-FILLED COOKIES
My aunt baked these cookies as part of my wedding day dinner. Everyone was impressed with their eye-catching appeal and rich flavor. -Ruth Glick, New Holland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.
Nutrition Facts : Calories 303 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 192mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE REFRIGERATOR COOKIES
These can also be rolled into logs and sliced after the appropriate chilling time. They keep in the freezer for several months.
Provided by byZula
Categories Dessert
Time 2h15m
Yield 2-3 dozen
Number Of Ingredients 11
Steps:
- Blend until creamy the butter, sugar and egg. Beat cream cheese into this mixture, mixing in the buttermilk and vanilla also.
- Beat in the flour, baking soda, baking powder and salt.
- After being chilled (a couple of hours or so) this dough may be rolled to paper thinness, cut into shapes and baked.
- Sprinkle before baking with sugar and cinnamon. Preheat oven to 350ºF and bake from 12 to 15 minutes.
Nutrition Facts : Calories 1446.7, Fat 64.7, SaturatedFat 39.5, Cholesterol 275.1, Sodium 1257, Carbohydrate 198, Fiber 3.4, Sugar 101.5, Protein 20.2
CREAM CHEESE COOKIES
Pillowy soft cream cheese cookies that melt in your mouth!
Provided by Courtney Whitmore
Categories Dessert
Time 1h25m
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper. Cream together butter and cream cheese with electric mixer.
- Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
- Once incorporated, refrigerate dough for at least an hour.
- Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
- Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.
Nutrition Facts : Calories 75 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
REFRIGERATOR COOKIES
"During the holidays, I usually keep at least two rolls of this cookie dough in my freezer in case I need something special in a hurry," writes Dottie Gray of Bartlett, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 47mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
EASY REFRIGERATOR COOKIES
Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
Provided by Julie Brooks
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g
CREAM CHEESE WALNUT REFRIGERATOR COOKIES
This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy!
Provided by blucoat
Categories Dessert
Time 1h16m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Whisk together flour and salt in a large bowl; set aside.
- Mix butter and cream cheese on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
- Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
- Preheat oven to 350 with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.
Nutrition Facts : Calories 179.8, Fat 13, SaturatedFat 6, Cholesterol 24.2, Sodium 60.4, Carbohydrate 14.2, Fiber 0.7, Sugar 5.5, Protein 2.4
CREAM CHEESE SUGAR COOKIES
These pillowy soft cookies with dreamy buttercream frosting will make you question why you've ever made any other type of sugar cookie. Adding cream cheese to the cookie dough creates an ultra-tender cookie that pairs perfectly with homemade vanilla buttercream frosting-totally essential to this recipe. Color your frosting based on the season and sprinkle on fun and festive decors for a sweet finish. Bake up a batch for your next cookie swap and watch them disappear!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
- Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g
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