Cream Cheese-Filled Cookies Recipe
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Cream Cheese-Filled Cookies

By: Ruth Glick  
"My aunt baked these cookies as part of my wedding day dinner. Everyone was impressed with their eye-catching appeal and rich flavor."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 174 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 1/3 cup butter or margarine, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 2 (3 ounce) packages cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 drop yellow food coloring
  • TOPPING:
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter or margarine

Directions

  1. In a large mixing bowl, cream butter, shortening and sugar. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
  2. Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
  3. Combine filling ingredients in a mixing bowl; mix well. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2008 by SHANNYN79 
Loved the filling, but wasn't so crazy about the cookie. I think next time I might just roll... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2006 by LMOYER 
This is HEAVENLYYYYYYYYYYYYYY!! It is so worth the wait. MORE

 
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