Cheese Cookies Food

CHEDDAR CHEESE COOKIES

Steps:

• Mix all ingredients together with your hand.
• Make teaspoon size balls.
• Place 2 inches apart on ungreased cookies sheet.
• Refrigerate 1 hour.
• Bake at 400°F 15-20 minutes until set.

COTTAGE CHEESE COOKIES RECIPE

Steps:

• Preheat your Oven to 350˚F. Line a cookie sheet with parchment paper.
• In the bowl of your mixer with the paddle attachment, cream together your softened butter, 8 oz small-curd cottage cheese and the zest of one lemon. Mix on Medium/high speed for about 5 minutes until the mixture is smooth and fluffy.
• Sift in the flour and baking powder (or whisk together flour and baking powder instead of sifting) and knead it together with your dough hook or by hand until your dough is soft and not sticking to your fingers. If you find it is still sticking to your fingers, add another Tbsp of flour.
• Roll the dough into a ball and then roll it out on a smooth, non-stick surface until it is 1/4" thick. Use a round cookie cutter to cut out your cookies, cutting as many as you can out of your dough.
• Pour your sugar into a flat plate. Dip one side of your cookie into the sugar and gently pat it down to coat generously with sugar. Fold it in half with the sugar on the inside. Dip one of the folded sides of your cookie in the sugar again and fold it in half with the sugar on the inside. When you fold, the sugar will always be on the inside. If you accidentally dip both sides of your cookie in sugar (I did a couple times) don't panic, it will still be edible. Place the finished cookies on the baking sheet, fairly close together, since they don't expand very much. Make a ball of dough out of the remaining scraps and roll it out again and again until you've used up all of your dough.
• Bake at 350˚F for 32-35 minutes or until the edges and tops are golden brown.

CREAM CHEESE COOKIES

Steps:

• Preheat oven to 325 degrees F 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 onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven.
• Cookies should be pale.

POLISH CREAM CHEESE COOKIES

Steps:

• Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate.
• Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar.
• Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
• Repeat with the other disk of dough, plus the reserved scraps, to make more cookies.

CHEDDAR COOKIES

Steps:

• Heat oven to 400°F. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
• Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

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.

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.

CREAM CHEESE COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
• Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
• Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
• When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

SIMPLE CHEESE STRAWS

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets with a little butter. Sift the flour into a large bowl, then rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs. Add the grated cheese and mix together.
• Add half the beaten egg and stir into the flour until the mixture starts to come together, then use your hands to work it into a ball.
• Dust a work surface with a little flour and roll out the pastry into a rectangle, about 3mm thick, using a rolling pin. Cut widthways into straws, about 5mm wide.
• Carefully put the straws on the baking sheets, leaving a little space between them. Sprinkle with extra cheese and bake for 12-15 minutes, until golden. Cool for a couple of minutes on the baking sheets, then carefully pick them up with a palette knife and put them on a cooling rack. Eat warm or cool and store in an airtight container.

SPICY CHEESE "COOKIES"

Steps:

• Preheat oven to 350°.
• Cream together butter/margarine and the grated cheese.
• Add flour and cayenne; mix until thoroughly blended.
• Roll into marble-sized balls and place on ungreased cookie sheet. These barely spread at all, so fairly close spacing is OK.
• Press a pecan half onto the top of each dough ball to flatten to about 3/8 inch think.
• Bake 15 - 17 minutes.
• Cool completely before eating!

CHEESE COOKIES

Steps:

• Mix cheese and the butter, then, with your hands mix all the remaining ingredients until fairly uniformly mixed Roll into walnut sized balls, flatten each a little and place on a lightly greased baking sheet Bake at 350F for 15 minutes.
• Cool on racks.
• Store in fridge or freeze.
• reheat in 400F for 5-7 minutes.
• If frozen defrost in fridge before reheating.

CHEDDAR PECAN COOKIES

Steps:

• Cream butter and cheese in food processor.
• Add flour, salt, and cayenne pepper.
• Add pecans.
• Roll into balls and flatten with a fork.
• Bake on an ungreased cookie sheet at 325 degrees for 25 to 30 minutes.

NEW YORK CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
• In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
• Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
• Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

EASY BROCCOLI CHEESE SOUP

Steps:

• Start by preparing your vegetables. Chop 3 large heads broccoli (I used 1.5 lbs and it came out to about 8 cups chopped. Don't throw out those stems! They are delicious!), shred your 3 carrots (or chop into matchsticks), chop the 1 onion and smash and mince 2 cloves garlic. Set aside.
• In a large soup pot, melt 1/3 cup butter over medium heat. Add the chopped onion and stir to combine.
• Add all the spices: 1 and 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 3/4 teaspoon dry mustard, 1/8 to 1/4 teaspoon cayenne pepper, and 3/4 teaspoon smoked paprika.
• Continue sautéing the onion until translucent, about 4-5 minutes.
• Add 2 cloves of minced garlic and saute another minute until fragrant.
• Gradually add 1/3 cup flour over the onion mixture. Don't add it all at once. Sprinkle a little bit on, stir to make it absorb into the butter, then add more, until you've added all of it and you have formed a paste with the butter and flour.
• Use a whisk to gradually add in the 3 cups chicken broth. Go slow! Be careful! We are creating a roux; if you add the liquid too quickly, your sauce will never become creamy. Add in a little broth at a time, stirring until incorporated each time, until you've added it all.
• Continue this same process with the 3 cups of whole milk. You can go a little faster this time.
• Turn the heat up to medium high to bring to a low simmer.
• Add in all the broccoli and carrots. Once you have reached a low simmer (small bubbles, nothing to wild) turn the heat back to low to maintain a very slow simmer. Let the mixture continue at a light simmer until the broccoli is just barely tender. Nobody wants mushy broccoli, so keep an eye on it. It shouldn't take more than 5-10 minutes. Do not let the soup come to a rapid boil, it will make your sauce grainy.
• Turn off the heat. Stir in 1/2 cup cream.
• Shred 4 cups of sharp cheddar cheese, or about 14-16 ounces. Shred it yourself, if possible! Pre-shredded cheese has anti-caking ingredients that inhibit melting.
• Add in the shredded cheddar cheese, one cup at a time, stirring every time. Stir until the cheese is melted before adding in the next bit. If your soup has cooled and the cheese is not melting, turn the heat back on to low until it melts. Then turn the heat off right away. (If you heat it too much at this point, your sauce will get grainy.)
• After all the cheese is added in, taste the soup and see if you want to add in that extra half cup of cream. Add more salt and pepper if it needs it.
• Serve hot with a sprinkle of cheddar cheese on top and some chopped green onions! This soup goes really well with One Hour French Bread.
• Reheat leftovers on the stove over low heat. If you microwave leftovers, the sauce will become a bit grainy (it does still taste good, just not the same texture as freshly made).