Cream Cheese And Jelly Cookies Recipes

CREAM CHEESE COOKIES

Steps:

• Preheat oven to 325 degrees F Lightly grease cookie sheets.
• In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
• Beat in egg yolk and vanilla.
• Stir in flour until well blended.
• Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven.
• Cookies should be pale.

STRAWBERRY CREAM COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

JELLY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
• Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
• Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

CREAM CHEESE COOKIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
• In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven. Cookies should be pale.

CREAM CHEESE AND JELLY COOKIES

Steps:

• 1. Beat margarine, cream cheese, and Equal Measure in medium bowl until fluffy mix in flour and salt, forming a soft dough. Refrigerate, covered, until dough is firm, about 3 hours.2. Roll dough on lightly floured surface into circle 1/8-inch thick cut into rounds with 3-inch cutter. Place rounded 1/4 tsp spread-able fruit in center of each round fold rounds into halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.3. Bake cookies on greased cookie sheets in preheated 350°F oven until lightly browned, about 10 minutes. Cool on wire racks.EXCHANGES1/2 Carbohydrate1 FatPYRAMID SERVINGS1/2 Starch1 FatNUTRITION FACTSCalories 81 Calories from Fat 47Fat 5 g Saturated Fat 2 gCholesterol 4 mgSodium 86 mgCarbohydrate 7 g Dietary Fiber 0 g Sugars 2 gProtein 1 g

JAM-FILLED CREAM-CHEESE COOKIES

Steps:

• In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
• Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
• Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
• Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)

TRI CORNERED CREAM CHEESE COOKIES WITH JAM FILLING

Steps:

• In a large bowl, combine sugar, butter and cheese. Beat till light and fluffy. Add vanilla and egg; blend well. Add flour and salt. Cover with plastic wrap and refrigerate for 1-2 hours for easy handling.
• Heat oven to 375°F
• On lightly floured surface, roll out half of dough as a time to 1/8 inch thickness (Keep rest of the dough in the fridge for the mean time).
• Cut with 2 and a 1/2 inch round cookie cutter. Place one inch apart on UNGREASED cookie sheets.
• Spoon 1 tsp jam on center of each round.
• To shape into triangles, fold 3 sides without covering jam; pinch corners to seal.
• Bake at 375°F for 7 - 10 minutes or until edges are light golden brown. Cool for 1 minute and remove from baking sheets. Dust with powdered sugar if desired.

JELL-O® GEM COOKIES

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Sprinkle with powdered sugar just before serving.