Search results
Cream Cheese Cookies. Preheat oven to 350˚F. Cream together the shortening and cream cheese. Add the sugar, egg yolks, and vanilla, and mix thoroughly. Add the flour and salt and mix until combined. Drop the cookie dough by the teaspoons onto un-greased cookie sheets. Bake for 10 to 12 minutes.
- Cream Cheese Filled Biscuits
Directions. Preheat oven to 375 °F. In a mixing bowl, cut...
- Cream Cheese Filled Biscuits
Ingredients. 1 cup plus 1/4 cup, softened butter. 3 1/2 cups divided confectioner's sugar. 1/2 cup granulated sugar. 1 large egg. 1 1/2 teaspoons divided vanilla extract. 6 1-ounce melted and cooled squares bittersweet chocolate. 3 cups plus more for dusting all purpose flour. 1/2 teaspoon baking soda. 4 oz softened cream cheese.
Directions. Preheat oven to 375 °F. In a mixing bowl, cut cream cheese into baking mix and add enough milk to moisten. Place dough like mixture onto floured surface and knead two or three times. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter.
Ingredients. ½ cup unsalted butter, softened. ¾ cup plus 2 tablespoons sugar, divided. 1 large egg, room temperature and beaten. ½ teaspoon peppermint extract. 1⅔ cups all-purpose flour. 1½ teaspoons baking powder. ¾ teaspoon kosher salt. ½ cup cream cheese, softened. 1 cup crushed soft peppermint candies,* divided. Instructions.
Ingredients. 1 (8-ounce) package cream cheese, at room temperature. 1/2 cup butter (1 stick), at room temperature. 1 pound confectioners’ sugar, sifted. 1 teaspoon vanilla extract. 1/2 cup chopped pecans (optional) Directions. In a bowl, blend together the cream cheese and butter.
Ingredients. 1 cup unsalted butter, softened. 1¼ cups sugar. 1 tablespoon vanilla extract. ¼ teaspoon almond extract. 2 large eggs. 3¼ cups all-purpose flour. 1 teaspoon salt. 1 teaspoon baking powder. ¼ teaspoon baking soda. Meringue Powder Icing (recipe follows) Colored sprinkles. Instructions.
In a medium bowl, beat cream cheese, vanilla, food coloring, and remaining 1 cup confectioners’ sugar with a mixer at low speed until smooth and creamy. Spread or pipe frosting onto cooled cookies. Store in airtight containers for up to 2 days.
