PHILADELPHIA CREAM CHEESE-LEMON THUMBPRINT COOKIES
Bake a batch of PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies for your family and friends. Ready to serve quicker than a trip to a fancy bakery, these PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies are simple and scrumptious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.
- Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.
- Transfer to a large freezer bag or piping bag and refrigerate until ready to use.
- Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.
- Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.
- Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.
- Bake for 11 to 12 minutes until edges are lightly browned.
- Cool completely on a wire rack before frosting.
- Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of the chilled cream cheese frosting. Serve immediately.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9506 g
THUMBPRINT COOKIES
Fill these classic Thumbprint Cookies with any preserves that strike your fancy. Some would say you cant have a great cookie platter without Thumbprint Cookies.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield Makes about 5 doz. or 30 servings, 2 cookies each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
- Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
- Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 16 g, Protein 2 g
PHILLY LEMON CHEESECAKE
A light layer of graham cracker crumbs adds a bit of crunch to the top of this luscious lemon cheesecake.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust; sprinkle with reserved crumb mixture.
- Bake 40 minutes or until centre is almost set; cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 17.2 g, Cholesterol 89.9 mg, Fat 18.5 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 249.1 mg, Sugar 10.2 g
CREAM CHEESE THUMBPRINT COOKIES
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.
- Beat the butter and cream cheese in a mixing bowl until light. Add the sugar and beat at medium speed until well blended. Beat in the vanilla.
- Add flour and baking soda; mix well.
- Fold in the chopped pecans; mix well; chill dough for 30 minutes.
- Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.
- Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.
- Bake for 8 to 12 minutes, or until lightly browned. Remove to cooling racks to cool completely. Makes about 4 to 5 dozen. Tips and Variations
Nutrition Facts : Calories 110 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 8 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
LEMON CREAM CHEESE THUMBPRINT COOKIES
Lemon Cream Cheese Thumbprint Cookies
Provided by Cedar Sanderson
Categories Cooking
Number Of Ingredients 9
Steps:
- I used my stand mixer, but this is doable by hand, just more effort!
- Preheat oven to 350 deg F
- On med-low, cream together the butter and the cream cheese. This is easier if they are at room temp.
- Slowly add in the sugar.
- Add the eggs, lemon, and vanilla, let beat on med-high until creamy and smooth.
- Turn the speed down, and add the flour, 1/2 cup at a time, adding in the sale and baking powder after the first cup. As soon as the flour is fully incorporated, stop beating.
- Chill the dough. You can work with it right away, but it will be easier if it's been in the fridge for 2-3 hours.
- using confectioner's sugar to keep them from sticking, form the dough into balls. I like mine to be about 1 1/2 inches in diameter, approximately. They will not spread much, so you can space them close together on the cookie sheet. Once you have the sheet full, press a divot into each ball with your thumb.
- Fill the divots with jam or jelly. Don't fill it too full, but expect that some will overflow during baking, anyway. I like a silicon baking sheet for this reason. Parchment paper works, too.
- Bake for 10-12 minutes, remove, and cool.
- Enjoy!
Nutrition Facts :
PHILADELPHIA CREAM CHEESE SUGAR COOKIES
Make and share this Philadelphia Cream Cheese Sugar Cookies recipe from Food.com.
Provided by MJMommy13
Categories Dessert
Time 12m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
- Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.
MOM'S CREAM CHEESE THUMBPRINT COOKIES
This is the ONLY thumbprint I will make. I tried other recipes and this one is the best. The cream cheese keeps the cookies from being dry and cracking. They look as good as they taste
Provided by Chef OG
Categories Dessert
Time 30m
Yield 24-30 cookies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream the Butter, Shortening Cream cheese, sugar and vanilla until light and fluffy.
- Mix flour and salt in a separate bowl.
- Add flour mixture in small batches to the butter mixture mixing well.
- Chill dough for 2-3 hours.
- Roll into 1"balls dip in egg white and roll in chopped nuts.
- Fill with Raspberry or Apricot Jam.
- Bake at 350 for 10-13 minutes.
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