Best Rich And Buttery Cream Cheese Finger Cookies Recipes
CREAM CHEESE FINGER COOKIES
A tender and delicate cookie, good any time but they really stand out during the holidays! From "Taste of Home."
Provided by yooper
Categories Dessert
Time 29m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream the butter and cream cheese.
- Beat in vanilla.
- Combine the flour, sugar and salt; gradually add to creamed mixture.
- Stir in pecans.
- Dough will be crumbly.
- Shape tablespoonsfuls into 2-inch logs and place 2 inches apart on an ungreased baking sheet.
- Bake at 375° for 12-14 minutes or until lightly browned.
- Roll warm cookies in confectioners' sugar; cool on wire racks.
- You can drizzle melted chocolate over the cookies if you desire.
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
CREAM CHEESE BUTTER COOKIES
Solid, stick-to-your-rib cookies that hold molds and impressed images beautifully. Modified from House On The Hill. These are wonderful with hot tea or coffee, and my 3 yr old son loves them, even when I forgot the lemon oil.
Provided by SnoBahr
Categories Dessert
Time 32m
Yield 30-36 cookies
Number Of Ingredients 8
Steps:
- Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
- Preheat oven to 350°F.
- Roll out dough (on floured surface) to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
- If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
- Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
- Once cooled completely, they can be stored in airtight containers.
Nutrition Facts : Calories 98.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.6, Sodium 58.1, Carbohydrate 11.4, Fiber 0.2, Sugar 5, Protein 1.1
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