Rich And Buttery Cream Cheese Finger Cookies Recipes

CREAM CHEESE FINGER COOKIES

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 BUTTER COOKIES

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.

CREAM CHEESE COOKIES I

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.