Recipe: 3 Cookie Recipes Using Cream Cheese

Cream Cheese Christmas Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Christmas Holidays
Icebox

Amount Measure Ingredient -- Preparation Method
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1 cup butter
1 (8oz) pkg cream cheese
1 cup sugar
1/2 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup pecans -- finely chopped
red & green sugar crystals
pecan halves

These cookies look as pretty as you will ever find!

CREAM CHEESE CHRISTMAS COOKIES
1 c. butter
1 8oz. cream cheese
1 c. sugar
1/2 tsp. vanila
2 1/2 c. flour
1/2 tsp. salt
1/2 c. pecans(finely chopped)
red and green sugar crystals
pecan halves

In a large bowl, cream butter and cream cheese. Add sugar and vanilla; with electric mixer at med. speed, beat until light and fluffy. In med. sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refridgerate for 15 minutes. On four sheets of aluminun foil, shape dough into four 6 in. rolls, 11/2 in. in diameter. Wrap each roll tightly in foil and refriderate over night. Preheat oven to 325*F. Line cookie sheets with foil. Remove rolls of dough from fridge one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 in. slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 min to 18 min, or until bottom of cookie is lightly browned when lifted. These look so nice for Christmas.

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* Exported from MasterCook *

White Velvet Cutout Cookies

Recipe By : The Toledo Blade
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Cut Out

Amount Measure Ingredient -- Preparation Method
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1 pound butter
1 8 oz pkg cream cheese
2 cups sugar
2 large egg yolks
1 teaspoon vanilla extract
4 1/2 cups flour

Cream butter and cream cheese with mixer. Add sugar, egg yolks, and vanilla
- beat until well-mized. Gradually add flour while continuing to mix well.
Chill at least 4 hours, covered.
Roll our a small portion at a time on a floured board. Roll them sort of
thin. Cut into desired shapes with cookie cutters. Bake in 350 F oven on
ungreased Cushionaire cookie sheets for 10-12 minutes. Be careful not to
overbake. They should be only VERY lightly browned. Let sit on pans for 2
minutes so they do not bend. Remove to wire cooling racks. Frost with
buttercream icing.

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Serving Ideas : Make at Christmas, Valentines, Easter, Halloween, anytime!

NOTES : Original recipe called for margarine - butter is much better.
Use real vanilla extract too. Can add almond extract for extra zip.
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