Cream Cheese Cookies

There was this recipe that I used often as a kid, I’ll say 12ish, that I to make but of course it was in one of those little check out line cookbook pamphlets. So I am doing a bit of investigating and posting some like substitutions.

Dark Chocolate Cookies (definitely not it but looks yummy)
From Linda Larsen

For a lighter chocolate cookie, use a plain chocolate cake mix and substitute milk chocolate chips for the semisweet chips.

INGREDIENTS:
1/2 cup butter, softened
3 oz. pkg. cream cheese, softened
1/3 cup semisweet chocolate chips, melted
1 egg
1 pkg. two-layer devil’s food cake mix
1 cup semisweet chocolate chips

PREPARATION:
Preheat oven to 375 degrees F. In medium bowl, beat together butter and cream cheese until well blended. Add egg and melted chocolate and beat until smooth. Add cake mix and beat until well mixed.
Roll dough into 1″ balls and place 3″ apart on ungreased cookie sheet.

Using glass dipped in sugar, press down on each ball to flatten. Bake at 375 degrees F for 7-9 minutes until edges of cookies are set. Cool for 2 minutes, then remove from cookie sheets to wire racks; cool completely.
Melt chocolate chips in microwave (2 minutes on 50% power) and drizzle over cooled cookies. 36 cookies

Cream Cheese Coconut Cookies (again not it but looks yummy)

INGREDIENTS:
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon coconut extract
1 (18.5 ounce) package yellow cake mix

Optional: 1/2 cup coconut
1/4 cup confectioners’ sugar

PREPARATION:
Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet. ( I used parchment paper). Bake for 10 to 13 minutes in the preheated oven. After a few minutes remove from baking sheets to cool.

VARIATIONS: I substituted Duncan Hines Strawberry cake mix for the yellow cake mix and they were wonderful! I also used a buttercream chocolate cake mix, and left out the extract, and again it turned out great. They are SO pretty on a platter with a doily. I made enough to take one platter to each side of the family and sent them to school and work!

Red Velvet Cookies (again not it but looks yummy)
by Anita Bautsch

This red velvet cookie is so easy to make and is great to serve any time, but especially for holidays like Valentine’s Day, Fourth of July, and Christmas. Serve them plain or with the cream cheese frosting.

INGREDIENTS:
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil

PREPARATION:
Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.

Cool and then frost with basic…

Cream Cheese Frosting

1 8 ounce package cream cheese — softened
1/4 cup stick margarine or butter — softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

PREPARATION:
Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

Cream Cheese Cookies (think this is it, if not close)
1/4 cup butter or margarine
1 pkg. – 8 oz cream cheese
1 egg
1 tsp. vanilla
1 yellow or devils food cake mix

Cream butter and cheese, blend in egg and vanilla. Add dry cake mix, 1/3 at a time, mixing well after each addition. If mixer is used add last 1/3 by hand. Cover and chill 30 minutes. Heat oven to 350.

Drop by scant tsp. on ungreased baking sheet. Bake 5 to 8 minutes or until slightly browned. Cool slightly before removing from baking sheet. 4 to 6 doz. cookies.

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