Cream Cheese Finger Cookies Recipes

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CREAM CHEESE FINGER COOKIES



Cream Cheese Finger Cookies image

A tender and delicate cookie, good any time but they really stand out during the holidays! From "Taste of Home."

Provided by yooper

Categories     Dessert

Time 29m

Yield 2 dozen

Number Of Ingredients 8

1/2 cup butter, softened (no substitutes)
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups flour
1 tablespoon sugar
1 dash salt
1 cup finely chopped pecans
confectioners' sugar

Steps:

  • In a mixing bowl, cream the butter and cream cheese.
  • Beat in vanilla.
  • Combine the flour, sugar and salt; gradually add to creamed mixture.
  • Stir in pecans.
  • Dough will be crumbly.
  • Shape tablespoonsfuls into 2-inch logs and place 2 inches apart on an ungreased baking sheet.
  • Bake at 375° for 12-14 minutes or until lightly browned.
  • Roll warm cookies in confectioners' sugar; cool on wire racks.
  • You can drizzle melted chocolate over the cookies if you desire.

CREAM CHEESE FINGER COOKIES



Cream Cheese Finger Cookies image

These melt-in-your-mouth cookies are one of my mom's specialties. Made with cream cheese and butter, they're very rich...and the pecans add wonderful flavor. They're great with hot cup of coffee or a tall glass of milk. -Jeanne Voss Anaheim Hills, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar

Steps:

  • Preheat oven to 375°. In a small bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour, sugar and salt; gradually beat into creamed mixture. Stir in pecans (dough will be crumbly)., Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 12-14 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

CREAM CHEESE SUGAR COOKIES



Cream Cheese Sugar Cookies image

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

2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg
2 teaspoons vanilla
2 1/2 cups powdered sugar
1/4 cup butter, softened
2 to 4 tablespoons milk
1/2 teaspoon vanilla
Betty Crocker™ gel food colors, as desired
Betty Crocker™ candy sprinkles, as desired

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

COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY



Cookies and Cream Cheesecake Cookies Recipe by Tasty image

Here's what you need: cream cheese, salted butter, sugar, flour, cookies

Provided by Hector Gomez

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 5

4 oz cream cheese, softened
8 tablespoons salted butter, room temperature
¾ cup sugar
1 cup flour
10 cookies, crushed

Steps:

  • In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
  • Add flour to cream cheese mixture and continue to blend together until fully combined.
  • Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
  • Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
  • Preheat oven to 350°F(180°C).
  • Roll batter into small balls and place on a parchment lined baking sheet.
  • Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
  • Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
  • Place cookies on a cooling rack and rest for at least 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 239 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

CREAM CHEESE COOKIES I



Cream Cheese Cookies I image

These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety.

Provided by Robin

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 6

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
½ teaspoon vanilla extract
2 ½ cups all-purpose flour

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.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 6.1 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 21.9 mg, Sugar 2.8 g

PISTACHIO CREAM CHEESE FINGERS



Pistachio Cream Cheese Fingers image

These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.

Provided by IRENED

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h45m

Yield 100

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 (3 ounce) package instant pistachio pudding mix
1 teaspoon baking powder
½ teaspoon salt
3 (1 ounce) squares semisweet chocolate
1 teaspoon shortening

Steps:

  • In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
  • Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
  • In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g

RICH AND BUTTERY CREAM CHEESE FINGER COOKIES



Rich and Buttery Cream Cheese Finger Cookies image

These buttery-tasting cookies are so delicious and rich....with the addition of cream cheese, they seem to just melt-in-your-mouth...a definate winner.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 27m

Yield 24 cookies

Number Of Ingredients 8

1/2 cup butter, softened (no substitutes)
4 ounces cream cheese, softened
1 teaspoon vanilla
1 3/4 cups flour
1/4 cup sugar (or more or less depending on how sweet you preper your cookies)
1 dash salt
1 cup finely chopped pecans
icing sugar, for rolling

Steps:

  • Set oven to 375 degrees.
  • In a mixing bowl, cream butter and cream cheese.
  • Beat in vanilla.
  • Combine the flour, sugar and salt; gradually add to creamed mixture.
  • Stir in pecans (dough will be crumbly).
  • Shape by tablespoonfuls into 2-inch logs.
  • Place 2-inches apart on an ungreased cookie sheet.
  • Bake for 12-14 minutes, or until just lightly browned.
  • Remove the warm cookies from baking sheet; roll in icing sugar to coat.
  • Cool on wire racks.

CREAM-CHEESE WALNUT COOKIES



Cream-Cheese Walnut Cookies image

Package some of these buttery, nut-edged cookies in a pretty jar as a gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 7

4 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)

Steps:

  • Whisk together flour and salt in a large bowl; set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix 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 degrees 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.

JAM-FILLED CREAM-CHEESE COOKIES



Jam-Filled Cream-Cheese Cookies image

The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 48

Number Of Ingredients 7

8 ounces bar cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon coarse salt
1 egg yolk
1 1/2 cups jam, jelly, or preserves

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.)

Nutrition Facts : Calories 84 g, Fat 4 g, Protein 1 g, SaturatedFat 2 g

SEVERED FINGER SUGAR COOKIES



Severed Finger Sugar Cookies image

Step aside, ladyfingers, there's a scary new dessert for the season. This Halloween, prepare some truly ghoulish cookies, made easy with Betty Crocker sugar cookie mix.

Provided by Mark Evitt

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food color

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats.
  • In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes.
  • Bake 15 minutes. Cool completely, about 30 minutes.
  • Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 11 g, TransFat 0 g

CREAM CHEESE & CUCUMBER FINGERS



Cream cheese & cucumber fingers image

Quintessentially English, these little cucumber sandwiches are most at home on a tea party platter

Provided by Good Food team

Categories     Afternoon tea, Buffet, Treat

Time 15m

Yield Makes 10

Number Of Ingredients 3

12 slices of bread , half white, half brown
300g soft cheese (use light if you prefer)
½ cucumber , peeled and thinly sliced

Steps:

  • Spread the white bread and brown bread with some soft cheese. Season.
  • Layer the cucumber on half the bread and sandwich with the other half of the slices. Trim the crusts, then cut each into 4 fingers.

Nutrition Facts : Calories 218 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium

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