Cream Cheese Cookies Ii Recipes

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.

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.

Steps:

• Place cream cheese in a mixing bowl, and beat til light and fluffy. Add the rest of the ingredients, except for the fruit preserves, and form into a flat disk. Chill overnight.
• Roll dough out onto a lightly floured board, and cut circles using a medium sized glass.
• In the center of each circle, add 1/2 teaspoon of preserves; crimp edges tightly together. Natural preserves have a tendency to spill out due to the lower sugar content, but still make a great cookie.
• Bake at 375 degrees F (190 degrees C) for 15 to 17 minutes.

Steps:

• Preheat oven to 350°F.
• Grease square 8 inch dish.
• Beat brown sugar and margarine till fluffy.
• Stir in Bisquick and walnuts until mixture is crumbly.
• RESERVE 1°C.
• Press mixture into pan and bake for 12 minutes.
• Mix cream cheese and sugar.
• Beat in remaining ingredients until smooth.
• Spread mixture over baked layer in pan.
• Sprinkle with reserved crumbly mix.
• Bake 25 minutes more until center is firm about 25 minutes.
• Cut into 2 in squares.
• Store in refrigerator.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together white and brown sugars, butter or margarine, eggs, baking soda, salt, and vanilla. Spoon in flour and mix well. Mix in 1 cup chopped pecans.
• Drop by teaspoon onto cookie sheets. Bake 8 to 10 minutes. Let cookies cool, then place filling on one cookie and put together like a sandwich.
• To Make Filling: Mix together cream cheese, confectioner's sugar and 1 cup chopped pecans (optional). Spread on cooled cookies.

Steps:

• Preheat oven to 350 degrees.
• Combine Crisco, cream cheese and milk in a medium bowl.
• Beat at medium speed of elecric mixer until well blended.
• Beat in sugar and vanilla.
• Mix in flour.
• Add nuts.
• Drop by rounded teaspoon about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes.
• Remove to cooling rack.

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.

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.