Cream Cheese Refrigerator Cookies Recipes

CREAM CHEESE CHRISTMAS COOKIES

These look so nice for Christmas with the red and green sprinkles.

Provided by DeeDee Henderson

Categories Desserts Cookies

Yield 60

Number Of Ingredients 10

Cream Cheese Christmas Cookies image

Steps:

Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.

Nutrition Facts : Calories 105 calories, Carbohydrate 11.1 g, Cholesterol 12.2 mg, Fat 6.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 52.4 mg, Sugar 3.5 g

Ingredients

1 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ cup chopped pecans
½ cup green sugar crystals
½ cup red sugar crystals
1 cup pecan halves

CREAM CHEESE WALNUT REFRIGERATOR COOKIES

This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy!

Provided by blucoat

Categories Dessert

Time 1h16m

Yield 48 cookies

Number Of Ingredients 8

Cream Cheese Walnut Refrigerator Cookies image

Steps:

Whisk together flour and salt in a large bowl; set aside.
Mix butter and cream cheese on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350 with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.

Nutrition Facts : Calories 179.8, Fat 13, SaturatedFat 6, Cholesterol 24.2, Sodium 60.4, Carbohydrate 14.2, Fiber 0.7, Sugar 5.5, Protein 2.4

Ingredients

4 cups all-purpose flour
1 -1 1/4 teaspoon coarse salt (like kosher salt)
2 cups unsalted butter, softened
6 ounces cream cheese (not whipped)
1 1/4 cups sugar
2 tablespoons pure vanilla extract
1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped, 1 cup finely chopped)