CREAM CHEESE BUTTER PECAN COOKIES
I combined a couple of recipes to come up with this cookie. I had made another version found online and they were delicious and tasted just like the ice cream, but they were a crumbly, shortbread texture and I wanted more of a soft cookie. This is what I got with this recipe!
Provided by SPumpFan
Categories Dessert
Time 38m
Yield 60-70 About 5 Dozen, 60-70 serving(s)
Number Of Ingredients 10
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)
I came up with these after seeing a recipe for Devils Food Cream Cheese Cookies. My mom does not care for chocolate, so I decided to try using a Butter Pecan cake mix instead. They were a hit. Very soft and chewy. I hope you enjoy them!
Provided by Elaine
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 34.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 33.5, Carbohydrate 0.3, Sugar 0.2, Protein 0.6
BUTTER-PECAN COOKIES
This cookie recipe goes back years and has remained a favorite, I sometimes add in tiny chocolate chips to the batter :)
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 4 doz cookies (approx)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- In a bowl, cream butter with sugars, until light and fluffy.
- Beat in eggs and vanilla.
- Combine dry ingredients; add to creamed mixture; mix well.
- Add in chopped pecans.
- Drop dough by teaspoons onto an ungreased cookie sheet.
- Bake for 10 minutes, or until lightly browned (don't overbake).
Nutrition Facts : Calories 1191.5, Fat 68.8, SaturatedFat 31.7, Cholesterol 227.8, Sodium 766.8, Carbohydrate 135.4, Fiber 4.5, Sugar 78.8, Protein 13.4
CREAM CHEESE BUTTER COOKIES
Make and share this Cream Cheese Butter Cookies recipe from Food.com.
Provided by Shelby
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 81.4, Fat 4.6, SaturatedFat 2.9, Cholesterol 16.5, Sodium 57, Carbohydrate 9.2, Fiber 0.2, Sugar 4.2, Protein 0.9
CREAM CHEESE BUTTER COOKIES
Solid, stick-to-your-rib cookies that hold molds and impressed images beautifully. Modified from House On The Hill. These are wonderful with hot tea or coffee, and my 3 yr old son loves them, even when I forgot the lemon oil.
Provided by SnoBahr
Categories Dessert
Time 32m
Yield 30-36 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 98.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.6, Sodium 58.1, Carbohydrate 11.4, Fiber 0.2, Sugar 5, Protein 1.1
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