Best Cream Cheese Foldovers Cookies Recipes

EASY CREAM CHEESE COOKIES

Steps:

• Start off by adding 1/2 cup unsalted softened butter and 4 ounces softened cream cheese to a large mixing bowl. Use an electric half mixer to cream them together really well.
• Now mix in 1 1/2 cup powdered sugar and mix it at low speed.
• Then add, 1 large egg and 1 teaspoon vanilla extract and mix it in.
• Now sift in 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 teaspoon salt.
• Mix the dry ingredients well. Now scoop out the cookie dough using a medium-sized cookie scoop.
• Then use your hands to round the dough into balls.
• Place the cookies on a baking sheet lined with parchment paper and bake in a preheated 375 degree Fahrenheit oven for 10 minutes. Make sure to bake on the center rack.
• Once the cookies are cooled, dust them with a little bit of powdered sugar, and enjoy!

CREAM CHEESE KOLACKY

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.

CREAM CHEESE COOKIES I

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.

JAM-FILLED CREAM-CHEESE COOKIES

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.)

CREAM CHEESE FOLDOVERS (COOKIES) RECIPE - (5/5)

Steps:

• 1. Cream butter until fluffy. Add cream cheese and beat well. Blend in flour and salt, mix well and shape into 2inch balls. 2. Chill dough for several hours. Roll dough to 1/8 inch thickness and cut into rounds with a 2 inch cookie cutter. 3. Place tsp. of jelly on each circle, fold over, but don't pinch edges together. 4. Place on greased cookie sheet. Bake 15 min. at 375 degrees. 5. When cool roll in confectioner's sugar.

HAM AND CHEESE FOLDOVERS

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and boiling water with spoon until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Press each piece into 6-inch square, 1/4 inch thick.
• Spread 1/2 teaspoon of the mustard on each dough square to within 1/2 inch of edges. Top with ham and cheese to within 1/2 inch of edges. Fold each square diagonally in half. Press edges with fork to seal. Place on cookie sheet.
• In small bowl, beat egg and water. Brush over sandwiches. Bake 20 to 25 minutes or until crust is golden brown.

APRICOT FOLDOVERS

Steps:

• 1. Mix butter, cream cheese, vanilla and sugar in a bowl, and beat with mixer until fluffy. Stir in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours.
• 2. Preheat oven to 350. Spray cookie sheets with cooking spray, set aside. Roll dough to 1/8" thickness on lightly floured board.
• 3. With a cookie cutter, or glass (I use a glass jar), cut dough into 3" rounds. Place 1/4 tsp. jam in center, fold in half and crimp edges with a fork. Pierce top of each cookie with a sharp knife for steam release. Arrange cookies on greased sheet.
• 4. Bake 10-12 minutes, until cookies are lightly browned. Cool on wire rack.

APRICOT TEA COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.