THREE CREAM CHEESE COOKIE RECIPES Cream cheese drop cookies with vanilla, coconut, and candied cherries 1 cup butter 2 packages (3 ounces each) cream cheese, room temperature 1 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 egg 2 tablespoons milk 2 cups all-purpose flour 1/2 cup toasted coconut* pecan halves or halved candied cherries Preparation: Cream together the butter, cream cheese, sugar, salt, and vanilla. Add egg and milk; beat well. Stir in the flour and toasted coconut. Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each. Bake at 325F for 18 to 20 minutes. Remove cookies to a rack to cool. Makes about 5 dozen cream cheese cookies. *To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325F, stirring occasionally, until golden brown, about 10 minutes. ____________________ Cream Cheese Cookies 1 cup sifted flour 2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup sugar 1/2 cup butter 1 small package (3 oz) cream cheese, softened 1 teaspoon vanilla 1/4 teaspoon almond flavoring wheat cereal flakes, crushed pecan halves Preparation: Sift flour, baking powder, and salt. Cream sugar, butter, cream cheese, and flavorings. Stir in flour mixture. Chill dough. Form chilled dough into walnut-sized balls. Roll each ball in the crushed wheat flakes; place on ungreased baking sheets about 2 inches apart. Top each cookie with pecan. Bake at 350F for about 12 to 15 minutes. Remove cookies to a wire rack to cool completely. Makes about 3 dozen cookies. ____________________ Cream Cheese Crescent Cookies Cream cheese crescents, dipped in white almond bark or dipping chocolate. Ingredients: 3 1/2 cups flour 1 teaspoon baking powder 1 cup butter, softened 8 ounces cream cheese, softened 2 cups sugar 1 egg 1 teaspoon vanilla extract 1/4 teaspoon almond extract almond bark or dipping chocolate finely chopped nuts or decorative sugars, optional Preparation: Combine flour and baking powder in bowl; stir and set aside. In a large bowl, cream butter and cream cheese until light. Add the sugar and beat until fluffy. Beat in egg, vanilla, and almond extract. Beat until well blended. Gradually add flour mixture, beating on low after each addition. Divide dough into three portions. Refrigerate for at least 4 hours, or overnight. Work dough into long strands. Cut and form crescents, or make balls and flatten with fork on ungreased cookie sheet. Bake 10 minutes at 350F. Cool cookies before icing. Icing: Melt chocolate or white chocolate chips and dip cooled cookies. For festive Christmas cookies or holiday cookies, sprinkle with chopped nuts or decorative sugar if desired. Enjoy. Merry Christmas! --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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