CREAM CHEESE CUTOUTS
Decorating cookies always puts me in a happy mood. Cookies from this recipe don't rise a lot or lose their shape. -Julie Dawson, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CREAM CHEESE CUT-OUTS II
It's the first recipe my grown daughter has ever asked me for. These are great!
Provided by PLINDLEY
Categories Desserts Cookies Sugar Cookies
Time 38m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 8.2 g, Cholesterol 10.9 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 24.2 mg, Sugar 4.2 g
CREAM CHEESE COOKIES
A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 9
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 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.
PEANUT BUTTER SILK PIE II
I do not remember where I got this recipe. I cut it out because I love peanut butter. I really love this pie! Cooking time is chill time. It is different from the other Peanut Butter Silk Pie posted. Hope you enjoy!!!
Provided by Bobtail
Categories Pie
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Filling.
- Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
- Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
- Spread this mixture onto the crust, smoothing the top.
- Topping.
- Combine chocolate chips and coffee in a microwave proof dish.
- Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
- Stir until smooth.
- Cool slightly.
- Pour the topping over top of the filling.
- Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
- Sprinkle with chopped peanuts.
CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
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 CUTOUT COOKIES
Another one of my favorite cutout recipes. I find this dough to be very easy to work with....especially when cutting out small or intricate shapes. I like to make these cookies thicker than my other cutouts. They're great for decorating and icing, too! Prep time does NOT include time for dough to chill. Makes about 4-5 dozen; depending on size and thickness of your shapes.
Provided by Parsley
Categories Dessert
Time 20m
Yield 4-5 dozen
Number Of Ingredients 8
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-OUTS I
A fluffy cookie that tastes like a pastry. I use this simple recipe to cut out heart-shaped cookies for Valentine's Day.
Provided by Robin J.
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 8.6 g, Cholesterol 24.5 mg, Fat 8.8 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 5.5 g, Sodium 85.3 mg, Sugar 2.1 g
CREAM CHEESE CUT-OUT COOKIES
I love this recipe because it is so easy to roll out, and the taste is great. This is our favorite Christmas cookie recipe to make, but I also make them for Easter and Halloween. Sometimes I ice them or just sprinkle with colored sugar while they bake. I always double this recipe for us.
Provided by Aunt Paula
Categories Dessert
Time P1DT10m
Yield 24 cookies
Number Of Ingredients 6
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.
CHIPPED BEEF DIP II
Make and share this Chipped Beef Dip II recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Meat
Yield 1 batch
Number Of Ingredients 8
Steps:
- Blend cheese and milk together.
- Add the beef, onions, green pepper, black pepper, and the sour cream.
- Place mixture into a pie plate. Sprinkle the walnuts on top of it. Bake in oven at 350* for 20 minutes.
- Serve with crackers or party rye.
Nutrition Facts : Calories 2731.5, Fat 249.6, SaturatedFat 136, Cholesterol 720.7, Sodium 5452.8, Carbohydrate 40.9, Fiber 5, Sugar 8.1, Protein 97.1
PHILADELPHIA CREAM CHEESE SUGAR COOKIES
Make and share this Philadelphia Cream Cheese Sugar Cookies recipe from Food.com.
Provided by MJMommy13
Categories Dessert
Time 12m
Yield 24 cookies
Number Of Ingredients 6
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.
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