Cream Cheese Press Cookies Food

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 SPRITZ COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine.
• Fill a cookie press with dough and form cookies onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.

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.

CREAM CHEESE PRESS COOKIES

Steps:

• Cream together shortening, butter, sugar, and cream cheese.
• Seperate egg and mix well beaten egg yolk into creamed mixture.
• Save egg white and lightly whip.
• Add vanilla to creamed mixture.
• Mix in the 2 cups of flour.
• Put into cookie press and press onto cold ungreased cookie sheet.
• Brush with egg white it decorating with colored sugar.
• Bake at 400 for 8 to 10 minutes.
• Cool on wire rack.

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 CHRISTMAS COOKIES

Steps:

• Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
• Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
• On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
• Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
• Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.

CREAM CHEESE SPRITZ

Steps:

• Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange zest. If desired, add food coloring., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool.