Polish Cream Cheese Cookies Recipes

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:

• Combine flour and baking powder. Beat butter, cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture.
• Divide dough into thirds; shape each into ball. Flatten each ball slightly; wrap separately in plastic wrap. Refrigerate 1 hour.
• Heat oven to 350°F. Roll out 1 ball of dough into 1/8-inch thickness on lightly floured surface. Cut into 2-1/2-inch squares, rerolling trimmings as necessary. Spoon about 1/2 tsp. pastry filling onto center of each square. Use finger tip to lightly moisten 2 opposite corners of each dough square with water, then overlap corners in center and press together to seal. Place, filling sides up and 1 inch apart, on baking sheet. Repeat with remaining dough.
• Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Sprinkle lightly with powdered sugar before serving.

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.

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Steps:

• In a medium bowl mix egg yolks, philly cheese and baking powder using a hand held mixer. Carefully start adding the flour. When the mixture will not be mixing well, and will look like wood chips, put away the blending mixer and using your hands knead the dough.
• Create a roll and cover in foil and freeze for 15 minutes. At this time preheat the oven to 375.
• Take the dough out and separate into two. Roll and cut out 3 inch trangles.
• Make as many as you can and on centre of each put a small spoon of jam. Roll them into a croissant shape.
• Place the croissants onto a greased cookie sheet, and bake for 10-12 minutes or until golden.
• Repeat with the rest of the dough.
• When you take them out, put aside and sprinkle with powdered sugar on top.
• This makes about 3 batches of 20 cookies each.
• Total count about 60 cookies.

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.