Pumpkin Cheesecake Bars
by Patti Dunn, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookie Bars
Prep Time: 30 Minutes
Level: Baking Experience Helpful
Yield: 16-20 Bars
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This recipe has caused me to have a lot of friends!
Ingredients:
1 8-ounce pkg. of cream cheese
1 can sweetened condensed milk
2 eggs
1 15-ounce can pumpkin puree
2 tsp. pumpkin pie spice
Walnuts, chopped (optional)
Graham cracker crust (recipe below)
Editor's Notes:
How to Make Pumpkin Pie Spice... mix together 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, and 1/4 tsp. ground cloves. (I always omit the cloves, don't ask why, it's a long story that goes all the way back to my childhood. Ha) And, if you're like me, you never buy pumpkin pie spice anyway. It truly is okay to add more or less for any of the spices, as you desire. I often add a little more cinnamon too, just when I'm feeling really cinnamonly!
How to Make a Graham Cracker Crust...
1 c. graham cracker crumbs (1 pkg. graham crackers)
1/4 c. sugar
5 T. butter, melted
Mix all 3 ingredients together with a fork, directly in baking pan. Press crust down evenly and chill for 30 minutes.Since these bars will be baked in the oven, the exact chill time is not critical. Just chill the crust in the fridge while you're preparing the pumpkin cheesecake filling. This makes a perfect graham cracker crust for an 8x8-inch square baking pan. If using a larger baking pan, increase recipe to make a larger crust.
Directions:
Beat the cream cheese in a bowl until fluffy. Then add the sweetened condensed milk. Mix thoroughly. Slowly beat in the eggs. Next, add the pumpkin and spice.
Pour mixture into 8-inch baking pan prepared with graham cracker crust. Bake at 350 degrees for about 20 minutes.
Gently remove from oven and sprinkle chopped nuts on top of cheesecake (if desired).
Editor's Note: For those that don't like nuts, we only sprinkled them on half. They are delicious either way!
Bake for another 20-25 minutes. Let cool completely.
Then cut into squares. These taste wonderful at room temperature or chilled.
Enjoy!
© www.CookieClubRecipes.com
Christmas Thumbprint Cookies with Jam
by Denise Brotton, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies
These jam filled cookies are pretty for the holidays and taste so good. Everyone loves them!
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Ingredients:
8-ounce package cream cheese, softened
3/4 c. butter (not margarine), softened
1 c. sugar
2 tsp. vanilla
2 1/4 c. flour
1/2 tsp. baking soda
Jam or preserves
Directions:
Preheat oven to 350 degrees.
Beat cream cheese, butter, sugar, and vanilla together in large bowl.
In a separate bowl stir together flour and baking soda. Add flour mixture slowly to creamed mixture and mix well.
Shape cookie dough into balls and place on cookie sheets.
Editor's Note: When baking these cookies we used parchment paper, however, it is not necessary. It would also be fine to use ungreased baking sheets.
Press indent into each cookie ball with your thumb.
Editor's Note: Choose your favorite jam or preserves to use; store bought or homemade, regular or no sugar added. We chose blackberry jam and red raspberry preserves for variety. We also made a few with guava jelly (purchased on our last trip to Florida). YUM!
Fill each cookie indent with a teaspoonful of jam or preserves.
Bake 10 - 12 minutes. Careful, do not overbake.
Enjoy!
© www.CookieClubRecipes.com
Mom's Holly Wreaths - Cookie Press Recipe 2
by Connie Taylor, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies
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Another favorite Christmas recipe for the cookie press
Ingredients:
1/2 c. butter (room temperature)
1 and 1/2 ounces cream cheese (room temperature)
1/4 c. sugar
1/2 tsp. vanilla extract
1 c. sifted all purpose flour
Green sugar crystals or candy sprinkles
Directions:
Cream butter, cream cheese and sugar. Add vanilla. Slowly add sifted flour. Mix well. Form wreaths with cookie press. Decorate with green sugar or sprinkles. Bake at 400 degrees for 8-10 minutes. Do not overbake. Cool on rack.
Enjoy!
© www.CookieClubRecipes.com
Viennese Crescents - Pastry with Apricot Jam
by Barb Schieler of Chesterfield, MO, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 45 Minutes (chill overnight)
Level: Impressive Baking Skills
Yield: 60 Cookies
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Cream Cheese Pastry…
1 c. butter or margarine, softened
1 8-ounce cream cheese, softened
2 c. flour
1/2 tsp. salt
Directions:
In large bowl of mixer, beat butter and cream cheese until blended. With fingertips, blend in flour and salt until dough is smooth. Cover and chill overnight. Let stand at room temperature 15 to 30 minutes before rolling. Keep unused portion refrigerated.
Crescents…
1 egg yolk beaten with 1 tsp. milk
1/2 c. finely chopped blanched almonds
2/3 c. apricot jam
Directions:
Roll pastry 1/2-inch thick, cut in 3-inch squares then cut into triangles. Brush with egg/milk mixture. Sprinkle lightly with almonds and press gently into dough. Put 1/2 tsp. jam on wide edge of triangle then roll from wide edge to point. Curve to make crescent, place point down on lightly greased cookie sheets, brush with egg/milk mixture and sprinkle with remaining almonds. Chill 30 minutes. Bake in preheated 350-degree oven 18 to 20 minutes or until puffed and golden.
Enjoy!
© www.CookieClubRecipes.com
Cream Cheese Crescents with Nut Filling
by Phil and LeAnne, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes (chill overnight)
Level: Impressive Baking Skills
Yield: 3-5 Dozen Cookies
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Ingredients:
1 lb. butter
1 lb. cream cheese
4 c. flour
4 egg yolks
Nut Filling (below)
Directions:
Mix all ingredients, except filling, thoroughly for dough. Put in refrigerator overnight. Roll out on powdered sugar board and fill with Nut Filling. Cut in 2 inch squares. Roll up. Bake 20-25 minutes at 350 degrees.
Nut Filling...
4 egg whites
1/2 c. sugar
1 lb. ground walnuts
Drop of vanilla
Beat whites, add sugar. Beat again. Fold in nuts and vanilla.
Enjoy!
© www.CookieClubRecipes.com
Clouds (No Bake Cookies - Recipe 4)
by Caldollgrl, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 10 Minutes
Level: Easy to Make
Yield: 40 Cookies
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Ingredients:
8 ounces cream cheese
1/2 c. butter
1/2 c. sugar (or 1/2 c. sugar substitute for a low carb treat)
Directions:
Cover a cookie sheet with parchment paper. Blend ingredients well. Drop by spoonfuls onto the paper. Use scant teaspoon. You should get about 40 drops.
Freeze cookies until firm, then place in sealed bag and store in fridge.
Enjoy!
© www.CookieClubRecipes.com
Cream Cheese Cookies
by Sandra Davenport, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 25 Minutes (chill 1 hour)
Level: Baking Experience Helpful
Yield: 5 Dozen Cookies
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Ingredients:
1/2 c. shortening
1/2 c. butter (not margarine)
8 ounces cream cheese
1 1/3 c. sugar
1 egg
1/2 tsp. vanilla
4 c. flour
1 tsp. baking powder
1/4 tsp. salt
Directions:
Mix shortening, butter, cream cheese and sugar together. Add egg and vanilla. Add dry ingredients and mix well. Refrigerate 1 to 3 hours. Roll out to 1/8-inch thick and cut. Transfer to cookie sheet and bake at 350 degrees for 7 to 9 minutes. Cool, frost, and decorate.
Enjoy!
© www.CookieClubRecipes.com
