Ww Weight Watchers Orange Cream Cheese Cookie Cups 1 Point Recipes

WEIGHT WATCHERS CARAMEL COOKIES

Steps:

• Preheat the oven to 400.
• Use an electric mixer to cream the butter, sugar, egg and vanilla extract in a large bowl.
• Add in the rest of the ingredients and beat until completely mixed.
• Lay out a large piece of plastic wrap. Scrape all of the dough out of the bowl onto the plastic wrap and then roll it into a log. Make it about 2 1/2 inches wide.
• Wrap the dough completely with the plastic wrap and place in the refrigerator until it is firm. At least 20 minutes or you can leave it in there overnight.
• Once the dough is firm, slice it into cookies (about 1/8 of an inch thick) and place them on ungreased cookie sheets about 1 inch apart.
• Bake for 8 to 10 minutes or until they are lightly browned around the edges.
• Allow cookies to cool completely.

WW WEIGHT WATCHERS ORANGE CREAM CHEESE COOKIE CUPS 1 POINT

Steps:

• Instructions
• Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
• To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
• In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
• Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
• To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
• Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.

CREAM CHEESE COOKIE CUPS

Steps:

• Place one piece of dough into the bottom of 12 ungreased muffin cups. Bake at 325° for 8-10 minutes or until lightly browned.
• Using the end of a wooden spoon handle, reshape the puffed cookie cups (to make cups).
• BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for an additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.