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.
JAM-FILLED CREAM-CHEESE COOKIES
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
- Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
- Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)
Nutrition Facts : Calories 84 g, Fat 4 g, Protein 1 g, SaturatedFat 2 g
RUGELACH (FILLED CREAM CHEESE COOKIES)
I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! I usually make 2-3 times the recipe (inviting a friend over for coffee, chat and helpful rolling), then freeze and bake as needed. You will have none left by the end of the holidays, trust me. The bake time is approximate - it could be slightly more or slightly less, depending on how big you make the rugelach.
Provided by evelynathens
Categories Dessert
Time 1h12m
Yield 40-48 approximately
Number Of Ingredients 18
Steps:
- In a mixing bowl or food processor, cream the butter and cream cheese together.
- Add the pinch of salt and sugar.
- Beat in the flour, a little at a time.
- Knead the dough lightly until all the flour is incorporated.
- Divide the dough into 4 equal portions and refrigerate at least 1 hour.
- Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
- Flour the surface you will be rolling out the pastry on very generously.
- This is a delicate dough and is apt to stick.
- Roll out one of the portions of dough into a 10 inch in diameter circle.
- With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
- If the dough is sticky, dust it with a little flour.
- Sprinkle or spread a little of the filling of your choice on each little wedge.
- Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
- Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
- Repeat with the rest of the dough and filling.
- At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
- When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
- Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
CREAM CHEESE FILLED CHOCOLATE CHIP COOKIES
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Mix together cream cheese, sugar and vanilla.
- 3. Drop teaspoons of cream cheese mixture on to waxed paper and place in freezer for 1 hour.
- 4. Flatten one piece of cookie dough and place on teaspoon of frozen cream cheese mixture in center.
- 5. Fold dough around mixture and roll between hands to smooth out cracks. Repeat process for remaining cookies.
- 6. Place on baking sheet and bake 10-14 minutes or until lightly golden. Tip: Substitute chocolate chip cookie dough with any other frozen cookie dough. Substitute cream cheese mixture with peanut butter or chocolate hazelnut spread. Enjoy!
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
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