CREAM CHEESE-FILLED COOKIES
My aunt baked these cookies as part of my wedding day dinner. Everyone was impressed with their eye-catching appeal and rich flavor. -Ruth Glick, New Holland, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.
Nutrition Facts : Calories 303 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 192mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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 KOLACKY
The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!
Provided by MBMCD
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 3h25m
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g
LEKVAR COOKIES
Provided by Vintage Recipes by Billie Hillier
Categories Dessert Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Mix together the butter and cream cheese until creamy
- Add flour
- Roll on floured board until 1/4" thick
- Cut into squares
- Fill in squares with lekvar or red raspberry jam
- Fold corners (2 corners) one over the other
- Bake at 420 degrees for 20 minutes
- Roll in powdered sugar while still hot
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 grams sodium, Sugar 0 grams sugar
POLISH KOłACZKI
Try this recipe for Polish kołaczki, which are flaky little pastries filled with fruit, cheese, nut, or poppy seed pastes, popular year-round.
Provided by Barbara Rolek
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a large bowl, beat cream cheese with butter until light and fluffy.
- Add the flour, 1 cup at a time, and mix well.
- Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
- Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
- Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
- Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 46 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 154 mg, Sugar 28 g, Fat 18 g, ServingSize 4 to 5 dozen cookies, UnsaturatedFat 0 g
HUNGARIAN KIFFLES
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
Provided by Lynne Webb
Categories Baking & Desserts
Time 2h
Number Of Ingredients 5
Steps:
- Whisk the flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
- Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
- Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
- Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
- Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
- Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
- For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
- Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
- Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
- The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
- Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
- Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
- Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
- Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
- Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
- Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
- Makes 8 to 12 dozen
HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR
This is a very flaky cookie that has been in my family years. My grandmother passed it down to all. I've seen it called many other names but in my house we've nicknamed it: Mom's Hurry Up Cream Cheese Cookies, because if your kitchen is too warm they do become a bit difficult to handle. So if you plan on having a day of baking.... do these first! You're gonna love them. NOTE: Very easy to make total time includes refrigeration of 1 hr if your kitchen is warm from holiday baking.
Provided by veraj9170
Categories Dessert
Time 1h20m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Cream together the cream cheese and butter.
- To this, add the flour - in small portions by hand.
- When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
- Refrigerate for about 1 hour.
- Roll out to about 1/4 inch thick on a floured surface.
- Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
- Bring together opposite corners and pinch and fold over.
- Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
- While still warm, role in powdered sugar and let cool.
- Once cooled, repeat the powdered sugar coating once more.
- You can use any flavor lekvar or even an almond paste.
- It just has to be really thick so it doesn't run while baking.
Nutrition Facts : Calories 170.5, Fat 14.3, SaturatedFat 8.5, Cholesterol 41.2, Sodium 128.5, Carbohydrate 8.7, Fiber 0.3, Sugar 0.6, Protein 2.3
CREAM CHEESE COOKIES WITH LEKVAR FILLING
Steps:
- Blend in bowl with a wire pastry blender until dough forms together. Roll out like pie crust on a lightly floured surface. Cut in 2 X 2 inch squares. Put a dab of Apricot or Prune Lekvar in the middle of square. Filling: 1 lb. of dried Apricots -OR- pitted dried Prunes water to just cover 1 cup of sugar It is easy to make the fruit filling for Kipfels and filled cookies. Take a pound of dried fruit, either apricots or prunes, and put them in a sauce pan to cover with water and set them on the stove to cook. Do not let all the water evaporate or the Lekvar will burn. Add a little more water to keep this from happening. Once the fruit is soft add to the fruit one cup of sugar and further cook until thick. Remove from pot and puree with a food mill or a cuisinart. The puree will should be thick, not runny. If it is runny, cook till it is thick. Ladle the puree into pint sized freezer bags. These bags can be frozen until you need them or used right away. By cutting off a small corner, the bag now becomes a pastry bag which can be used to squeeze the puree onto the kipfel before it is rolled or folded up. This saves a lot of time and mess. You will want to make both prune and apricot. You will have some filling left over that be kept frozen until you need it. Then just cut off the corner of the plastic pouch and you are ready to go. Lekvar is also used as fillings for cookies. Take up two of the opposite corners and bring the two corners together with a squeeze over the dab of Lekvar. Note: If you have a pie crust trimmer with a crimped wheel, you can use this to cut all the 2 X 2 squares. It makes a beautiful presentation. All the pastry edges have serrated edges. Bake on a buttered and floured cookie sheet at 350 degrees for 20 minutes. Do not let burn. Dust with Powdered Sugar.
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- Soften salted butter and cream cheese to room temperature. In mixing bowl, cream butter and cream cheese together, add in flour gradually and mix with wooden spoon into smooth dough. Wrap in plastic wrap and chill 2 hours or overnight.
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- Simmer all ingredients except brown sugar in covered saucepan for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary to remove water. Remove from heat and mash. Stir in brown sugar. Cool or store in refrigerator until using.
- Place fruit in medium saucepan and cover with water to about an inch over the fruit. Bring to boil and reduce to simmer for 35- 45 minutes until very tender. Remove from heat and mash until fruit is smooth. Add cinnamon and vanilla. Add sugar from 1/2 to 3/4 cup to taste. Cool or store in refrigerator until using.
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