Cream Cheese Finger Cookies Recipes

CREAM CHEESE FINGER COOKIES

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

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.

CREAM CHEESE SUGAR COOKIES

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.

COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY

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!

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.

PISTACHIO CREAM CHEESE FINGERS

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.

RICH AND BUTTERY CREAM CHEESE FINGER COOKIES

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

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

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.)

SEVERED FINGER SUGAR COOKIES

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.

CREAM CHEESE & CUCUMBER FINGERS

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.