CREAM CHEESE COOKIES I
These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety.
Provided by Robin
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 72
Number Of Ingredients 6
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.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 6.1 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 21.9 mg, Sugar 2.8 g
APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING
Betty Crocker™ Super Moist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.
Provided by By Cindy Rahe
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
- Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
- In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
- In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 10 g, TransFat 0 g
CREAM CHEESE SPICE COOKIES
This cookie has some Christmas spice to it. I think it would be great with a nice cup of tea! Watch out, they are addicting!
Provided by Jamie Little
Categories Dessert
Time 15m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, baking powder, nutmeg, cloves, ginger and cinnamon.
- Cream together cream cheese and butter.
- Add vanilla and mix well.
- Add in sugar, then flour mixture.
- Roll cookies into a ball and place on GREASED cookie sheet.
- Bake for 10-12 minutes or until edges become golden brown.
- Enjoy!
Nutrition Facts : Calories 136.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 20.5, Sodium 70.3, Carbohydrate 16.7, Fiber 0.2, Sugar 11.2, Protein 1.2
REALLY NICE SPICE COOKIES
I used the Nice Spice Cookie recipe minus the lemon zest and I added almost 1/2 cup of Dark Brown Sugar which gave the cookies a very different flavor.
Provided by Passion Jones
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, light brown sugar and dark brown sugar until smooth. Beat in the egg until well blended. Combine the flour, cinnamon, nutmeg and ginger; stir into the creamed mixture to form a stiff dough. Knead lightly in the bowl for a few turns. Shape dough into 25 small balls. Place balls 2 inches apart onto the prepared cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, or until golden.
Nutrition Facts : Calories 91.9 calories, Carbohydrate 9.2 g, Cholesterol 23 mg, Fat 6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 5.5 mg, Sugar 5.9 g
CREAM CHEESE FROSTING / ICING FOR COOKIES
This frosting dries (although it takes a few hours) so that you can easily stack the frosted cookies for transport. It is perfect for carrot cake cookies! I frosted about 3 dozen cookies, and had some leftover.
Provided by Random Rachel
Categories Dessert
Time 15m
Yield 1 batch, 48 serving(s)
Number Of Ingredients 4
Steps:
- Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
- Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
- Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
- Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
- I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.
Nutrition Facts : Calories 38.3, Fat 1, SaturatedFat 0.6, Cholesterol 3, Sodium 5.6, Carbohydrate 7.5, Sugar 7.3, Protein 0.1
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