cream cheese cookies

i made these using the 8oz size philly. i did not have time to bake them, so after i made the dough, i rolled the dough (i made three rolls) in plastic wrap and refrigerated them. these are very rich and wonderful! cream cheese as suggested in several of the reviews. i also filled some with strawberry jam, some with chocolate chips and even pressed a pecan half on some and sprinkled those with a little bit of sugar. there is not a single thing i would do to change this recipe except maybe double it. i have been baking for 45 years and i will put this recipe into my favorites for christmas. also cut the flour back a bit. i was confused by the reviewer who stated that the recipes was wrong using 3 oz. i don’t remember using that small amount in any other recipes. so, i used 6 oz, & that’s all i changed. i think this will be a keeper with 6oz. kind of bland. i’m sure if i had not of put in eight ounces of cream cheese instead of three, it would have been a lot worse…. good recipe …needed to use eight ounces cream cheese….they were good but wanted more cream cheese taste so added another three ounces….better…next time will use even more cream cheese…. i love these. i use 8oz cream cheese, 1 tsp vanilla extract (or almond if i want something different), and 2 cups of flour.

after they are somewhat cooled i sprinkle with powdered sugar. 🙂 i increased the cream cheese to 8 oz, decreased the flour to 2 cups, and doubled the vanilla. after reading reviews, i made these this morning. i did use 8 oz cream cheese, and 2 cups flour (all purpose flour, because it’s what i had). once baked (mine took 17 min to get firm enough to move), they are delicious, and have a great cream cheese flavor. i have the same recipe, i’ve made’em a zillion times, they don’t need more cream cheese, my recipe calls for 1/4 teaspoon of salt, i roll the dough in the balls and press with flour dipped fork, keep them in the 375 degree oven untill golden brown( only takes a few minutes). i made a batch of these without a press or anything, and they tasted great! i just finished devouring this recipe! i used 8 oz of cream cheese and 1/2 tbsp vanilla. my husband loves them and i like the sweet and tangy mix. with 8 oz cream cheese as other reviewers recommended, i give this 5 stars. i also used lemon extract and filled the centers with rasberry jam. i followed the recipe to a “t” and increased the cream cheese to 8oz, and it still tasted like flour. i used the suggested 8oz of cream cheese, cut back on the flour too. just spooned it onto the sheet.

ingredients ; 1/2 cup unsalted butter 113g, room temperature ; 4 ounces cream cheese 113g, room temperature ; 1 cup granulated sugar 200g ; 1 egg this cream cheese cookie recipe has been a reader favorite for years, cream cheese cookies are tender, pillow soft, and delicious! in a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. slowly add the powdered sugar until combined. preheat oven to 375, .

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 easy cream cheese cookies heat oven to 375 degrees and line cookie sheets with parchment paper. cream butter and cream cheese in mixer bowl. ingredients 1 cup sugar 8 tablespoons unsalted butter, at room temperature (we recommend using land o’lakes) 3 ounces cream cheese, softened, .

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