CREAM CHEESE-FILLED COOKIES
My aunt baked these cookies as part of my wedding day dinner. Everyone was impressed with their eye-catching appeal and rich flavor. -Ruth Glick, New Holland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.
Nutrition Facts : Calories 303 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 192mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE COOKIES I
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
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
CREAM CHEESE FILLED COOKIES
This recipe is amazing! I got it from a Taste of Home holiday cookies magazine, and it has quickly become one of my favorites. Even my boyfriend, who, I will begrudgingly admit is a better cook than I, will ask me to make these. I reccomend letting the dough chill in paper towel tubes, as it helps the rolls keep their shape.
Provided by JRae4760
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- n a large mixing bowl, cream butter, shortening and sugar.
- Beat in egg and vanilla.
- Combine flour, baking powder and salt; gradually add to the creamed mixture.
- Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
- Unwrap and cut into 1-in. slices.
- Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
- Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
- Combine filling ingredients in a mixing bowl; mix well.
- Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
- In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
- Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.
Nutrition Facts : Calories 2439.5, Fat 134.3, SaturatedFat 69.7, Cholesterol 326.4, Sodium 1400.6, Carbohydrate 297.1, Fiber 6.9, Sugar 198.6, Protein 24.8
HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR
This is a very flaky cookie that has been in my family years. My grandmother passed it down to all. I've seen it called many other names but in my house we've nicknamed it: Mom's Hurry Up Cream Cheese Cookies, because if your kitchen is too warm they do become a bit difficult to handle. So if you plan on having a day of baking.... do these first! You're gonna love them. NOTE: Very easy to make total time includes refrigeration of 1 hr if your kitchen is warm from holiday baking.
Provided by veraj9170
Categories Dessert
Time 1h20m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Cream together the cream cheese and butter.
- To this, add the flour - in small portions by hand.
- When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
- Refrigerate for about 1 hour.
- Roll out to about 1/4 inch thick on a floured surface.
- Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
- Bring together opposite corners and pinch and fold over.
- Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
- While still warm, role in powdered sugar and let cool.
- Once cooled, repeat the powdered sugar coating once more.
- You can use any flavor lekvar or even an almond paste.
- It just has to be really thick so it doesn't run while baking.
Nutrition Facts : Calories 170.5, Fat 14.3, SaturatedFat 8.5, Cholesterol 41.2, Sodium 128.5, Carbohydrate 8.7, Fiber 0.3, Sugar 0.6, Protein 2.3
PUMPKIN COOKIES WITH CREAM CHEESE FILLING
Moist pumpkin cookies with homemade cream cheese filling. These are so good that I have to make them year-round.
Provided by wendiparshall
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 50m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
- Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
- Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
- Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
- Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
- While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
- Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.
Nutrition Facts : Calories 303 calories, Carbohydrate 45.9 g, Cholesterol 52.2 mg, Fat 12.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 152 mg, Sugar 31.5 g
CREAM CHEESE KOLACKY
The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!
Provided by MBMCD
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 3h25m
Yield 30
Number Of Ingredients 5
Steps:
- Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g
PRUNE FILLING (LEKVAR)
Make and share this Prune Filling (Lekvar) recipe from Food.com.
Provided by Maxxr
Categories Low Protein
Time 1h10m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
- Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
- Make sure the bottom does not stick and the mixture doesn't boil.
- Remove pot from heat and allow contents to cool for 5 minutes.
- Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
- Add a bit more orange juice or water to thin the puree if necessary.
- Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
- Filling should be thick and moist.
- Chill filling slightly before using.
- Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
- If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.
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CLASSIC CREAM CHEESE COOKIES (THE BEST!) - AVERIE COOKS
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- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, graham cracker crumbs, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form 9 equal-sized mounds of dough, roll into balls, and using your fingers, hollow out the center of each ball as if you were making thumbprint cookies. In doing so, the cookies will naturally flatten. Make sure not to go too deeply and punch through the bottom but go deep enough that each cookie will be able to hold 2 to 3 tablespoons of filling.
- Place mounds on a large plate or tray and place in the freezer while you wash the mixing bowl and make the cream cheese filling.
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