ALMOND CREAM CHEESE FROSTING
Provided by Gert Schwartz
Categories Condiment/Spread Dairy Dessert No-Cook Quick & Easy Cream Cheese Almond Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).
55 VALENTINES DAY DESSERT AND DRINK IDEAS | VALENTINE COOKIES
Creative Valentines day sugar cookie recipe with delicious frosting on top.
Provided by Heidi
Categories Dessert
Time 33m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- With a hand or stand mixer, cream together powdered sugar and butter until light and fluffy.
- Add egg, almond and vanilla and mix until combined.
- Sift together flour, soda and cream of tartar and add to sugar mixture, mix until well combined.
- Divide dough into two disc shapes, wrap in plastic wrap and refrigerate for 15 minutes.
- Once chilled, roll out dough to 1/8 to 1/4 inch thick and cut into cookie shapes.
- Place on lightly greased or silpat covered cookie sheet and bake for 7-8 minutes. Remove and cool on cookie sheet. Frost with royal icing.
Nutrition Facts : Calories 99 kcal, Carbohydrate 12 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 33 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CREAM CHEESE CUT-OUT COOKIES WITH ALMOND FROSTING
A great "sugar" coookie! The cream cheese makes them so soft and wonderful! I've substituted vanilla for the almond extract in the frosting when I didn't have any on hand without any problems.
Provided by Jollymae
Categories Dessert
Time 1h50m
Yield 3 + dozen cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter and cream cheese until well combined.
- Add sugar, beat until fluffy.
- Add egg, vanilla, almond extract; beat well.
- In medium bowl mix flour and baking powder (or sift).
- Add flour mixture to cream cheese mizture; beat until well combined.
- Divide dough in half.
- Cover and chill 1 1/2 hours or until dough is easy to handle.
- On floured surface roll dough to 1/8" thickness & cut with cookie cutters.
- Place on ungreased cookie sheets.
- Bake in 375 degree oven for 8-10 minutes or until slightly browned.
- Remove to wire racks to cool.
- FROSTING:.
- In bowl beat powdered sugar, butter, and almond extract until smooth.
- Beat in enough milk until frosting is of piping consistency. For spreadable frosting, add a little more milk.
- Stir in a few drops of food coloring, if desired.
Nutrition Facts : Calories 160.5, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.3, Sodium 64.9, Carbohydrate 22.1, Fiber 0.3, Sugar 13.4, Protein 1.8
CREAM CHEESE COOKIES WITH PERFECT FROSTING {FOR CHRISTMAS OR ANY DAY}
The BEST of all Christmas cookie recipes! Cream cheese is the secret to the soft, easy to work with dough. Cut out, frost, and decorate.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- In a large mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add the egg and beat until fully incorporated, about 30 seconds. Add the cream cheese and beat for 1 minute, scrape down the bowl once more, then beat in the vanilla extract, almond extract, and lemon zest until incorporated, about 30 seconds.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer running on low speed, slowly add the dry ingredients to the butter-sugar mixture, mixing just until fully incorporated and a soft dough is formed.
- Divide the dough into quarters. If using the dough within 24 hours, roll each quarter to a 1/4-inch thickness in between two sheets of parchment paper (alternatively, you can store the dough in a ball or disk and roll out when ready to cut and bake). Be careful not to roll the dough any thinner or the cookies will not be as soft. Keeping the dough flat, transfer it to the refrigerator and chill for at least 1 hour or overnight. Repeat with the remaining dough (it is fine to stack the dough "flats" on top of each other to save space). If you will not be using the dough within 24 hours, divide the dough in half, pat each into a disk, then wrap each disk tightly in plastic and freeze in a ziptop bag for up to 1 month. Let thaw in the refrigerator overnight, then proceed with the recipe as directed.
- When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper or a silicone baking mat. Remove one of dough flats from the refrigerator. (If you stored the dough in a ball or disk, roll it to a 1/4-inch thickness now, between two layers of parchment paper.) Remove the top layer of parchment paper, then with cookie cutters, slice the cookies into desired shapes. Transfer to the prepared baking sheet. Repeat with remaining dough.
- Bake the cookies for 9-11 minutes, until barely lightly golden brown and the edges are dry. The cookies will look slightly underbaked. Let cool completely.
- To make the frosting: In a small bowl, stir together the powdered sugar and 3 tablespoons milk as best as you can (the frosting will be very solid at this point). Beat in the corn syrup and almond extract until the frosting is smooth and glossy. If the frosting seems too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If making colored frosting, add a few drops of food coloring until you reach your desired color intensity. Frost and decorate the cookies as desired. Let the frosting set for a few minutes, then enjoy!
Nutrition Facts : ServingSize 1 cookie (out of 3 dozen), Calories 146 kcal, Carbohydrate 22 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 30 mg, Sugar 15 g
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
CREAM CHEESE SUGAR COOKIES
A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled.
Provided by Karin Christian
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
- Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 5.8 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.8 g
CREAM CHEESE CUTOUTS
Decorating cookies always puts me in a happy mood. Cookies from this recipe don't rise a lot or lose their shape. -Julie Dawson, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
NEVER-FAIL CUTOUT COOKIES
I have tried numerous recipes for cutout cookies over the years-this one is foolproof. My daughter and my granddaughter love making these for holidays and social events. Most of all, we enjoy decorating them. You can try almond flavoring or another flavoring of choice. This recipe is easily doubled. -Irene Palm, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CREAM CHEESE CUT-OUT COOKIES
I love this recipe because it is so easy to roll out, and the taste is great. This is our favorite Christmas cookie recipe to make, but I also make them for Easter and Halloween. Sometimes I ice them or just sprinkle with colored sugar while they bake. I always double this recipe for us.
Provided by Aunt Paula
Categories Dessert
Time P1DT10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
- I like to chill dough over night or at least several hours.
- Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
- Bake at 350° for 10 minutes.
- Ice and decorate.
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- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and beat until mixture is fluffy and combined, about 1 minute. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
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