Lindleys Cream Cheese Cut Outs Recipes

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

CREAM CHEESE CUT-OUTS II

Steps:

• In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.

SCALLION AND DILL CREAM CHEESE

Steps:

• Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill.

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

AUTHENTIC LINDY'S FAMOUS NEW YORK CHEESECAKE

Steps:

• For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
• Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
• Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
• Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
• Wrap and refrigerate for 1 hour.
• Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.
• Butter a 9-inch springform pan.
• Detach the sides; set aside.
• Cut off slightly less than one half of the dough.
• Break it into pieces, and scatter them over the springform bottom.
• Press firmly and evenly with your fingertips to make a thin layer.
• Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
• Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
• In- crease the oven temperature to 525 degrees.
• Shape the remaining pastry into a square.
• Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
• With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
• Cut the pastry crosswise into five 2-inch strips.
• Reassemble the springform pan.
• Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
• Cut what you need from the last strip to fill in the last gap.
• Refrigerate while you prepare the filling.
• For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
• Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
• Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
• Beat for another 30 seconds.
• On low speed, beat in the heavy cream.
• Scrape the mixture into the pan and smooth the top.
• Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
• Cool to room temperature on a rack.
• Cover loosely and refrigerate for at least 6 hours; overnight is best.
• For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
• If they are large, slice enough to make 1 cup.
• Set aside.
• Place the remaining berries in a medium saucepan and crush with a potato masher.
• Add the sugar, water, salt, and cornstarch.
• Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
• Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
• Remove from the heat and add the butter, lemon juice, and reserved berries.
• Cool to room temperature, then refrigerate until chilled.
• (The sauce can be made a day ahead.) To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
• Rinse a knife in hot water, shake off the excess water, and slice.
• Serve each portion with a spoonful of the strawberry sauce.
• Refrigerate leftovers.

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

LINDY'S CHEESECAKE

Steps:

• PROCEDURE: Place the flour, sugar, lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl.
• Rub the ingredients together until they are well mixed and can be gathered into a ball.
• Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
• Place the chilled dough in an ungreased 9" spring-form pan.
• With your hand, pat and spread the dough evenly over the bottom and about 2" up the side of the pan.
• Bake in the center of a preheated 450F.
• oven for 10 minutes.
• Remove and set aside to cool.
• Lower the oven temperature to 200F.
• Place the cream cheese in a bowl of mixer and beat at medium speed until smooth.
• Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream.
• Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour.
• Then remove from the oven and set aside to cool in the pan.
• Refrigerate the cheesecake for at least 3 hours before serving.
• Serves: 12.

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

LINDLEY'S CREAM CHEESE CUT-OUTS

Steps:

• In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.