Aunt Bessies Cream Cheese Cookies Food

CREAM CHEESE COOKIES

Steps:

• Line baking sheet with parchment paper. Cream together butter and cream cheese with electric mixer.
• Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
• Once incorporated, refrigerate dough for at least an hour.
• Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
• Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.

~ AUNT BESSIES CHERRY CREAM PIE ~ NO BAKE

Steps:

• 1. Crust: Preheat oven to 350 degree F. In a small bowl, mix together the crumbs and sugar. Add butter and stir thoroughly, making sure all crumbs are moistened. Place in 9 inch pie plate. I use a metal measuring cup to evenly press crumbs against sides of plate. Pat bottom of crust evenly. Bake for 10 minutes. Cool completely. Can also use store bought crust, but homemade is always better!
• 2. In a med bowl, whip cream cheese. Add sugar and thoroughly blend. Stir in sour cream and vanilla, incorporating well. Fold in the 2 cups of cool whip until completely incorporated.
• 3. Spread into cooled crust. Top with favorite fruit and chill for at least a couple hours. 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.

AUNT BESSIE'S CREAM CHEESE COOKIES

Steps:

• Preheat oven to 350*.
• Cream butter w/ brown sugar. Toss together flour raisins and pecans (set aside one cup for topping).
• Add dry ingredient to creamed mixture and hand mix to a crumbly consistancy. Press this mixture into an 8" square ungreased glass baking pan. Bake for 15 minutes. Set aside and cool.
• In the meantime, cream the cream cheese and granulated sugar in a medium mixing bowl. Add egg, cream, juice and vanilla and beat with hand mixer until smooth. Spread over baked crust ans sprinkle top with resrved crumbles.
• Bake the finished preperation in 350* oven for an additional 20-30 minutes (the center will be firm). Take from oven and cool.
• Cut into bite-sized squares.

EASY CREAM CHEESE COOKIES

Steps:

• Start off by adding 1/2 cup unsalted softened butter and 4 ounces softened cream cheese to a large mixing bowl. Use an electric half mixer to cream them together really well.
• Now mix in 1 1/2 cup powdered sugar and mix it at low speed.
• Then add, 1 large egg and 1 teaspoon vanilla extract and mix it in.
• Now sift in 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 teaspoon salt.
• Mix the dry ingredients well. Now scoop out the cookie dough using a medium-sized cookie scoop.
• Then use your hands to round the dough into balls.
• Place the cookies on a baking sheet lined with parchment paper and bake in a preheated 375 degree Fahrenheit oven for 10 minutes. Make sure to bake on the center rack.
• Once the cookies are cooled, dust them with a little bit of powdered sugar, and enjoy!

BESS LONDON'S PECAN TASSIES

Steps:

• With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
• In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
• Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.