I made those yummy cream cheese cookies, but

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Posted 11/5/2010 by Miss Ang in NSBR Board
 

Miss Ang
I'm a Toilet Paper Pea. Are you?

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Posted: 11/5/2010 4:49:04 PM
I accidentally made a modification to the recipe. Instead of using 3 oz. of cream cheese I used an entire 8 oz. package. Well we ate more than 1/2 of them before I realized I used too much cream cheese and we just loved them. So I figure I'll just do that again next time. Which will probably be this weekend.

Oh, and in case someone does not already have this printed off, here it is again. Now go make them! And let me know if *you* use extra cream cheese too.

Cream Cheese Cookies

1 cup butter
1 sm pkg of Cream Cheese (3oz)
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla

Cream butter and cream cheese . Slowly add sugar beat until fluffy
Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough
For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet.
Bake at 325 degrees for 12-15 mins.

Frosting
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons of butter
1 grated lemon rind

Cream butter and add sugar slowly add lemon juice and rind.
Spread on warm cookies




-Angela

libis
This Pea Can Finally Pee!

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Posted: 11/5/2010 4:55:11 PM
Hmm... what was the texture like? Were they crazy moist or what?
I loved them with 3oz. cream cheese, but they were so soft already, I can't imagine them with the whole 8 oz!



Miss Ang
I'm a Toilet Paper Pea. Are you?

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Posted: 11/5/2010 5:09:54 PM
Well they were *very* rich and cakey. Kind of heavy like a baked cheesecake texture. I'll take a picture and see if anyone else's looked like mine. They didn't spread out at all, they stayed in the shape of the little balls. We loved them!


-Angela

Miss Ang
I'm a Toilet Paper Pea. Are you?

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Posted: 11/5/2010 5:23:52 PM
Sorry for the cruddy pic quality, it's with my cell phone. I left the pen on the paper so you could get an idea on the size. Is that what they are supposed to look like? Or should they spread out?
Again, with all that extra cream cheese they were really, really good!


-Angela

libis
This Pea Can Finally Pee!

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Posted: 11/5/2010 5:26:02 PM
That's pretty much what mine looked like! I squished the balls down just a tad, because someone here had mentioned that they didn't spread.

And OMG, like cheesecakey? I'm gonna make that same "mistake" next time I make these! LOL



Chopped Liver *U*
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Posted: 11/5/2010 5:31:43 PM

That's pretty much what mine looked like! I squished the balls down just a tad, because someone here had mentioned that they didn't spread.


That was me, lol. My first batch was not very pretty. I made them round the second time and they looked MUCH nicer.


Sam



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liasmommy2000
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Posted: 11/5/2010 6:06:24 PM
I think I need to make these this weekend. I have 8 oz of cream cheese that I bought for something (I don't even remember what) and never used and now need to use it. This sounds like good way to use it up!!!



Laurie

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linkydoo
PeaNut

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Posted: 11/5/2010 6:11:40 PM
I figured it was a typo cuz I couldnt find any packages of 3oz cream cheese so I used the 8 oz too.. and didnt have butter soused crisco...Will use butter next time family like the cookies

cropduster
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Posted: 11/5/2010 6:20:16 PM


I'm making these tomorrow!


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Plapple
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Posted: 11/5/2010 6:24:04 PM
I screwed up the icing. It tasted great but looked horrible! Do did you melt the butter? If the butter wasn't melted, how did you get it to blend up smoothly? I'm so confused!


Kim


Miss Ang
I'm a Toilet Paper Pea. Are you?

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Posted: 11/5/2010 6:33:40 PM

I screwed up the icing. It tasted great but looked horrible! Do did you melt the butter? If the butter wasn't melted, how did you get it to blend up smoothly? I'm so confused!

I left the butter out in a bowl covered with saran wrap for several hours and then I smashed it up. When I added the powdered sugar I just mixed it together with a fork. I added the lemon juice and rind but found it just a tad too thick for me. I added a few teaspoons of milk to make it slightly less thick.


-Angela

libis
This Pea Can Finally Pee!

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Posted: 11/5/2010 6:36:14 PM
Next time I make these, I'll sift the powdered sugar into the butter/lemon juice mixture, to get rid of those little tiny balls of powdered sugar... it made my frosting really lumpy.

Oh, and I didn't have any room temp butter, so I nuked it for 20 secs. or so and it was a little melty, and very soft. It worked well!



Plapple
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Posted: 11/6/2010 1:11:39 PM
Ah! I think I know what I did wrong! I used my dang hand mixer to mix the icing. I think it got too hot and the icing broke. Next time I'll try mixing it with a spoon or fork, and sifting. Thanks!!


Kim


alittleintrepid
StuckOnPeas

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Posted: 11/6/2010 11:38:18 PM
Yum. I bought tons of cream cheese at costco because the kids were on a kick but I doubt they'll mind if I borrow some to make cookies! thanks for reposting this!




magenta
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Posted: 11/7/2010 12:21:38 AM
Just marking my spot for all these helpful hints.


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Posted: 11/7/2010 7:02:03 AM

Just marking my spot for all these helpful hints.

Me too!!!



sandyr1
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Posted: 11/7/2010 8:01:25 AM
I have made this recipe for cream cheese cookies and I let them set in the fridge for an hour to stiffen the dough a little. I then roll them out and bake. I never have used the icing recipe. I have seen them called Cream Cheese Cutouts.

1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
Directions
1.In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2.Preheat oven to 375 degrees F (190 degrees C).
3.On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4.Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

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Posted: 11/7/2010 8:08:10 AM
Marking my spot for Christmas cookies


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Posted: 11/7/2010 8:19:25 AM
yummy


Jacki
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Posted: 11/7/2010 11:33:57 AM
marking


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StuckOnPeas

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Posted: 11/7/2010 5:27:09 PM
Mine are icky. I just made them and I'm not liking them. Are they better after they sit over night?
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