CREAM CHEESE PRESS COOKIES
Made this every Holiday season with my Mom with the cookie press that had belonged to my Grandma, that is now kept at my house. This is one of my most requested recipes from family and friends when they want something a little special for parties and the holidays
Provided by wyoming cook
Categories Dessert
Time 2h30m
Yield 24-36 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 157.7, Fat 9.7, SaturatedFat 4.3, Cholesterol 22.9, Sodium 40.9, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6
CREAM CHEESE COOKIES
Make and share this Cream Cheese Cookies recipe from Food.com.
Provided by TishT
Categories Drop Cookies
Time 25m
Yield 36-40 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 107.9, Fat 6.1, SaturatedFat 3.8, Cholesterol 20.8, Sodium 53.1, Carbohydrate 12.3, Fiber 0.2, Sugar 5.7, Protein 1.2
CREAM CHEESE COOKIES
A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 9
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 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
POLISH CREAM CHEESE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 8
Steps:
- Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate.
- Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar.
- Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
- Repeat with the other disk of dough, plus the reserved scraps, to make more cookies.
CREAM CHEESE FINGER COOKIES
These melt-in-your-mouth cookies are one of my mom's specialties. Made with cream cheese and butter, they're very rich...and the pecans add wonderful flavor. They're great with hot cup of coffee or a tall glass of milk. -Jeanne Voss Anaheim Hills, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour, sugar and salt; gradually beat into creamed mixture. Stir in pecans (dough will be crumbly)., Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 12-14 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM CHEESE FILLED COOKIES
This recipe is amazing! I got it from a Taste of Home holiday cookies magazine, and it has quickly become one of my favorites. Even my boyfriend, who, I will begrudgingly admit is a better cook than I, will ask me to make these. I reccomend letting the dough chill in paper towel tubes, as it helps the rolls keep their shape.
Provided by JRae4760
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- n a large mixing bowl, cream butter, shortening and sugar.
- Beat in egg and vanilla.
- Combine flour, baking powder and salt; gradually add to the creamed mixture.
- Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
- Unwrap and cut into 1-in. slices.
- Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
- Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
- Combine filling ingredients in a mixing bowl; mix well.
- Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
- In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
- Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.
Nutrition Facts : Calories 2439.5, Fat 134.3, SaturatedFat 69.7, Cholesterol 326.4, Sodium 1400.6, Carbohydrate 297.1, Fiber 6.9, Sugar 198.6, Protein 24.8
CREAM CHEESE-FILLED COOKIES
My aunt baked these cookies as part of my wedding day dinner. Everyone was impressed with their eye-catching appeal and rich flavor. -Ruth Glick, New Holland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.
Nutrition Facts : Calories 303 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 192mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CREAM CHEESE COOKIES
These delicious cookies are a crowd favorite!!! I don't like to eat them warm, unlike other cookies, because they're made with cream cheese. It's best to let them cool before eating (unless you're a rebel).
Provided by Christine814
Categories Dessert
Time 21m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cream butter and cream cheese in a medium sized mixing bowl with an electric mixer for about 2 minutes or until creamy.
- Add egg and vanilla extract. Blend together.
- Add cake mix and stir.
- Fold in chocolate chips.
- Form cookie mix into 1.5 inch balls and place on ungreased cookie sheet about 2 inches apart.
- Bake for approximately 10-12 minutes or until edges start to turn golden brown.
Nutrition Facts : Calories 143.8, Fat 8, SaturatedFat 3.8, Cholesterol 18.9, Sodium 154.3, Carbohydrate 17.4, Fiber 0.5, Sugar 10.8, Protein 1.7
CREAM COOKIES
Very light, flaky cookies, always requested for showers and weddings. Frost with cream cheese icing when cool. Dough can be made days ahead.
Provided by Cindy Zimmerman
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h5m
Yield 50
Number Of Ingredients 4
Steps:
- In a bowl, mash the butter and flour together until smooth and creamy. Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
- Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides. Place the cookies onto the prepared baking sheets.
- Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.
Nutrition Facts : Calories 64 calories, Carbohydrate 5.9 g, Cholesterol 11.9 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 26.9 mg, Sugar 2 g
CREAM CHEESE SUGAR COOKIES
A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled.
Provided by Karin Christian
Categories Desserts Cookies Sugar Cookies
Yield 72
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
- Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 5.8 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.8 g
SOFT CHOCOLATE CREAM CHEESE COOKIES
This is a great recipe that uses both cream cheese and pudding mix. The pudding mix helps make the chocolate cookies light and fluffy.
Provided by SHINOAKURUI
Categories Desserts Cookies Chocolate Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat sugar, butter, cream cheese, and pudding mixes together in a bowl. Beat in eggs, one at a time, and beat well after each addition. Add vanilla extract.
- Sift flour, cocoa, baking soda, and salt together in a separate bowl. Add to sugar mixture and beat until blended.
- Drop dough by large spoonfuls onto ungreased cookie sheets. Sprinkle the top of each cookies with sprinkles before baking.
- Bake in the preheated oven until edges are set, 12 to 15 minutes. Be careful not to overbake; cookies will get too hard and chewy.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 23.6 g, Cholesterol 28.9 mg, Fat 6.9 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 4.1 g, Sodium 125.9 mg, Sugar 15.3 g
CREAM CHEESE SPRITZ COOKIES
These cookies are a family tradition every Christmas in my family, especially in tree or wreath form! The cream cheese gives regular spritz cookies a nice little boost.
Provided by Patty2007
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 30m
Yield 54
Number Of Ingredients 6
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.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 5.4 g, Cholesterol 10.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 29 mg, Sugar 1.9 g
CREAM CHEESE COOKIES
Make and share this Cream Cheese Cookies recipe from Food.com.
Provided by Kim127
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 7
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.
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