Cream Cheese Cut Outs Ii Food

CREAM CHEESE CUTOUTS

Steps:

• In a large bowl, cream butter, cream cheese, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Refrigerate, covered, 1-2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 7-8 minutes or until edges are lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely., In a small bowl, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add food coloring. Decorate cookies with frosting and sprinkles.

CREAM CHEESE CUT-OUTS II

Steps:

• In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.

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.

CREAM CHEESE CUT-OUTS I

Steps:

• Cream butter and cream cheese until fluffy; gradually blend in sugar. Stir together flour and salt; stir into creamed mixture. Cover; chill dough several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into thirds. On lightly floured surface, roll out dough, one section at a time. (Keep the other sections refrigerated.) Cut out with cookie cutter to desired shapes.
• Place on ungreased cookie sheet. Bake until firm, but not brown, about 12 minutes. If desired, sift additional confectioners' sugar over slightly warm cookies.

CREAM CHEESE CUT-OUT COOKIES

Steps:

• Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
• I like to chill dough over night or at least several hours.
• Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
• Bake at 350° for 10 minutes.
• Ice and decorate.

CREAM CHEESE COOKIES WITH PERFECT FROSTING {FOR CHRISTMAS OR ANY DAY}

Steps:

• In a large mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add the egg and beat until fully incorporated, about 30 seconds. Add the cream cheese and beat for 1 minute, scrape down the bowl once more, then beat in the vanilla extract, almond extract, and lemon zest until incorporated, about 30 seconds.
• In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer running on low speed, slowly add the dry ingredients to the butter-sugar mixture, mixing just until fully incorporated and a soft dough is formed.
• Divide the dough into quarters. If using the dough within 24 hours, roll each quarter to a 1/4-inch thickness in between two sheets of parchment paper (alternatively, you can store the dough in a ball or disk and roll out when ready to cut and bake). Be careful not to roll the dough any thinner or the cookies will not be as soft. Keeping the dough flat, transfer it to the refrigerator and chill for at least 1 hour or overnight. Repeat with the remaining dough (it is fine to stack the dough "flats" on top of each other to save space). If you will not be using the dough within 24 hours, divide the dough in half, pat each into a disk, then wrap each disk tightly in plastic and freeze in a ziptop bag for up to 1 month. Let thaw in the refrigerator overnight, then proceed with the recipe as directed.
• When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper or a silicone baking mat. Remove one of dough flats from the refrigerator. (If you stored the dough in a ball or disk, roll it to a 1/4-inch thickness now, between two layers of parchment paper.) Remove the top layer of parchment paper, then with cookie cutters, slice the cookies into desired shapes. Transfer to the prepared baking sheet. Repeat with remaining dough.
• Bake the cookies for 9-11 minutes, until barely lightly golden brown and the edges are dry. The cookies will look slightly underbaked. Let cool completely.
• To make the frosting: In a small bowl, stir together the powdered sugar and 3 tablespoons milk as best as you can (the frosting will be very solid at this point). Beat in the corn syrup and almond extract until the frosting is smooth and glossy. If the frosting seems too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If making colored frosting, add a few drops of food coloring until you reach your desired color intensity. Frost and decorate the cookies as desired. Let the frosting set for a few minutes, then enjoy!

CRUSTING CREAM CHEESE ICING/FROSTING

Steps:

• Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
• This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
• If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best) smooth it with the non-printed side of a Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your spatual or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn't let it "crust" long enough. Stick it in the fridge for 20 minutes or so to let it "crust" then try again. Don't let it set too much tho then it will be difficult to smooth it.
• This recipe will ice, fill and decorate an 8" double layer cake with icing left over.

CLASSIC CREAM CHEESE CUTOUTS

Steps:

• Combine butter and cream cheese in the bowl and of a stand mixer and beat until fluffy. Add sugar; beat until even fluffier. Add egg and vanilla and mix well.
• In a separate bowl combine the flour, baking powder, and salt. Add it to the butter and cream cheese mixture and beat until just combined. Transfer a quarter of the dough to the center of a piece of plastic wrap or wax paper. Pat into a disk, and wrap tightly. Repeat with the remaining three quarters. Chill for at least an hour and up to three days.
• Preheat your oven to 325º F. Roll out our dough on a lightly floured surface or in between two sheets of parchment paper to 1/2-inch thick. Cut out your cookies with cookie cutters of your choice-I like 2-inch circular cutters. Boring, I know. Gather scraps , re-roll, and repeat process.
• Bake on parchment-lined cookie sheets for 15 to 18 minutes, or until the edges just begin to turn golden-cookies will be very pale. Remove them from the pan and transfer to a wire rack. Cool completely. Note: I don't like baking more than one sheet of cookies at a time, but do as you like.
• Meanwhile make the frosting: Stir together the confectioner's sugar with 1 tablespoon of the milk. Add more milk a tablespoon at a time to achieve a thick but pourable consistency. Spoon icing onto cookie, spreading to cover. Shower with sprinkles.

CREAM CHEESE CUTOUT COOKIES

Steps:

• In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well.
• In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
• Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
• When dough is done chilling, preheat oven to 375.
• Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets.
• Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.

CREAM CHEESE CUT-OUT COOKIES

Steps:

• 1. In a large bowl, cream the butter and cream cheese until well blended. Add the sugar; blend until fluffy. Add the egg, vanilla extract and baking powder; beating well. Add the flour to the mixture; mix until well blended. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or overnight).
• 2. Preheat the oven to 375°F. Roll out the dough to desired thickness (1/4 inch works well) on a lightly floured surface. Using cookie cutters, cut out dough into desired shapes. Place 2 inches apart on ungreased cookie sheets (I use parchment paper lined cookie sheets).
• 3. Bake for 8 to 10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Frost and decorate, if desired.

CREAM CHEESE ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

PHILADELPHIA CREAM CHEESE SUGAR COOKIES

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.

CREAM CHEESE PASTRY DOUGH

Steps:

• In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.

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.