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Full Online Book HomeLearning KitchenCookies - Formed Cookies Cheesecake Cookies
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Cookies - Formed Cookies Cheesecake Cookies Post by :ctwitmer Category :Learning Kitchen Author :Unknown Date :January 2012 Read :806

Click below to download : Cookies - Formed Cookies Cheesecake Cookies (Format : PDF)

Cookies - Formed Cookies Cheesecake Cookies

1 (8 oz.) cream cheese, softened to room temp
1 stick butter, softened to room temp
1 egg
1/4 tsp. vanilla extract
1 (18.25 oz.) box butter cake mix
powder sugar


In mixing bowl, cream softened butter and cream cheese together. Add egg and vanilla Then add dry cake mix Mix well together. Chill in fridge for about 1 hr. (dough is very sticky after mixing), dough will still be a little soft but at least it'll be a little easy to handle.

Get spoonfuls of dough and roll in powdered sugar, place on ungreased cookie sheet. Bake at 350 degrees for 12-14 mins. Check cookies often as they should never have even a light brown color to them, they should be pale (unless using a chocolate mix of course.)

Store in a tightly covered container.
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1 pkg (3 oz) cream cheese softened 1 cup sugar 1 egg 1 teasoon almond extract 2 1/2 cups flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/3 cups finely chopped pecans Maraschino cherries, drained & halved. Cream shortening and cream cheese together, gradually add sugar, beating until light and fluffy. Add egg and almond extract. Beat well. Combine flour, salt and soda. Stir into cream mixture. Chill dough at least one hour. Shape dough into 1 inch balls. Roll in pecans and place on ungreased cooking sheets. Gently press a cherry half into the center of each cookie. Bake
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30 slices White Bread (1 King-size loaf) Filling: 8 oz. Cream Cheese 1 Egg Yolk 1/4 C. Sugar 12 Tbsp margarine (1 1/2 sticks), meltedCinnamon Sugar Preheat oven to 400.Cut crusts off bread and roll each slice thin with rolling pin. Beat together cream cheese, egg yolk and sugar. Spread each slice with filling, roll up jell-roll style and cut in half. Dip each roll in melted margarine and into cinnamon-sugar. Bake for 12 minutes. Makes 60 mini-blintz cookies.
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