COCONUT CREAM CHEESE DROP COOKIES
I love both coconut and cream cheese, so I looked around online and found this recipe on another site. I love these, hope you do too.
Provided by Mertoo
Categories Drop Cookies
Time 28m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Cream together the butter, cream cheese, sugar, salt, and vanilla.
- Add egg and milk; beat well.
- Stir in the flour and toasted coconut.
- Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
- Bake at 325° for 18 to 20 minutes.
- Remove cookies to a rack to cool.
- Makes about 5 dozen cookies.
- *Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
- Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.
Nutrition Facts : Calories 71.5, Fat 4.7, SaturatedFat 3, Cholesterol 14.8, Sodium 41.6, Carbohydrate 6.8, Fiber 0.2, Sugar 3.4, Protein 0.8
CREAM CHEESE SNOWBALL COOKIES
An easy mix-and-bake recipe my grandmother used to make every Christmas! This yummy recipe, containing cream cheese and almond extract, makes moist, flavorful snowballs that are a different twist on your traditional snowball cookie!
Provided by Mallory Brown
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.
- Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine. Scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 15.8 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 4.7 g, Sodium 41.8 mg, Sugar 9.4 g
VEGETARIAN NORI ROLLS
Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!
Provided by Anne Buchanan
Categories Appetizers and Snacks Wraps and Rolls
Time 2h
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan cover rice with water and let stand for 30 minutes.
- In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
- Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
- Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
- Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 53.6 g, Fat 4.8 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 734.2 mg, Sugar 3.3 g
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