Butter Pecan Cream Cheese Cookies Cake Mix Food

CREAM CHEESE BUTTER PECAN COOKIES

Steps:

• In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
• Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
• Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
• Cover and refrigerate for at least an hour. (I let mine sit overnight).
• Preheat your oven (use convection bake if you have it) to 375 degrees F.
• Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
• Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
• Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
• Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.

BUTTER PECAN CREAM CHEESE COOKIES (CAKE MIX)

Steps:

• Preheat oven to 375 degrees.
• Cream butter and cream cheese together.
• Blend in egg and maple flavoring.
• Add dry cake mix 1/3 at a time, mix well after each addition.
• Chill for 30 minutes.
• Drop by spoonful on an ungreased cookie sheet and bake for 8-10 minutes or until just lightly browned.

CREAM CHEESE BUTTER COOKIES

Steps:

• Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
• Preheat oven to 350°F.
• Roll out dough (on floured surface) to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
• If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
• Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
• Once cooled completely, they can be stored in airtight containers.

BUTTER PECAN COOKIES

Steps:

• Cream cake mix, eggs, vanilla and margarine together with mixer.
• Stir in brickle chips and pecans.
• Drop onto greased or parchment-lined cookie sheet.
• Bake at 350 degrees F for about 10 minutes.
• Let cool for 2-3 minutes.
• Transfer cookies to cooling rack.

BUTTER PECAN GOOEY CAKE

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
• 2. In a large bowl, mix by hand the dry cake mix, 1 egg, and melted butter. Pat into the bottom of the greased pan and set aside.
• 3. With electric mixer, beat softened cream cheese, 2 eggs, and vanilla well. Add confectioners sugar and beat well. Pour filling onto cake mixture and spread evenly.
• 4. Sprinkle with chopped pecans.
• 5. Bake for 40 to 50 minutes. You want the center to be a little gooey, so don't over bake.

PECAN CREAM CHEESE SQUARES

Steps:

• In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.

CREAM CHEESE BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• Sift together already sifted flour with salt and cinnamon and set aside.
• Cream butter and cream cheese together.
• Gradually add sugar and mix well. Then, beat in egg yolk, vanilla and orange rind.
• Next, slowly blend in flour, salt and cinnamon mixture.
• Using any type of cookie cutter or cookie press, form cookies on ungreased cookie sheet 1" apart.
• Bake 12-15 minutes. Let cool-eat-enjoy.

BUTTER PECAN CHEESECAKE

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan.
• Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust.
• Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.