STRAWBERRY CREAM COOKIES
These cream cheese cookies make a lovely addition to any tea tray. -Glenna Aberle, Sabetha, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY CREAM COOKIES
This is from the Ultimate Cookie Collection Cookbook. I have not tried them yet. I am posting this because I have to give my friend back her cookbook, unfortunately, and don't want to lose the recipe.
Provided by jrivera
Categories Dessert
Time 45m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- In a mixing bowl, cream the butter, sugar and cream cheese. Add vanilla and egg yolk; mix well. Add flour and blend. Cover and refrigerate.
- Roll into 1 inches balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make indentation in the center of each ball. Fill with 1/4 teaspoon jam. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
STRAWBERRY SHORTBREAD AND CREAM
In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that's a bit like strawberry shortcake, but crunchier and a lot more buttery. These cookies have a little more sugar than most shortbread recipes, so they're especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. You just need enough to get the juices flowing. A few pinches should do it. And if you use cultured butter, the cookies will be even richer.
Provided by Melissa Clark
Categories cookies and bars, parfaits and trifles, dessert
Time 1h
Yield 4 servings, plus extra shortbread
Number Of Ingredients 10
Steps:
- Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
- Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
- When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
- Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
- When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
- Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
- Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.
STRAWBERRIES 'N' CREAM CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: strawberry cake mix, strawberry, cream cheese, oil, eggs
Provided by Pierce Abernathy
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
- Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 31 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
STRAWBERRY CREAM COOKIES RECIPE - (4.4/5)
Provided by á-48860
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Preheat oven to 350°F. Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake 10-12 minutes or until set. Remove to wire racks to cool.
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- In medium saucepan, set over low heat, melt the butter. Remove from the heat and whisk in the sugar. Next add the eggs and vanilla. Set aside for 5 minutes to cool. Pour into the dry ingredients and mix until combined. Lastly, fold in the freeze-dried strawberries and white chocolate chips. Cover with plastic wrap or a towel and transfer to the fridge to chill for 1 hour.
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