Food recipes
Turtle Cheesecake Thumbprint Cookies
Turtle Cheesecake Thumbprint Cookies Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened butter, without salt sugars, granulated vanilla...
Turtle Cheesecake Thumbprint Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
vanilla extract
salt, table
cheese, parmesan, hard
sugars, granulated
candies, caramels
nuts, pecans
Directions:
Sift the flour and cocoa together into a medium bowl.
Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.
Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.
Position a rack in the center of the oven and heat the oven to 350F.
Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.
Arrange them 2 inches apart on the lined sheets.
With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well.
(Or use the end of a thick-handled wooden spoon.
).
Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
Gently redefine the indentations with the end of a wooden spoon.
Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.
When cookies are completely cooled use a spoon to fill the indentation and spread out.
Do not overfill.
Bake for 5 more mintues in the oven to set it.
Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.
Quickly top with chopped nuts and let cool.
Keep cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
vanilla extract
salt, table
cheese, parmesan, hard
sugars, granulated
candies, caramels
nuts, pecans
Directions:
Sift the flour and cocoa together into a medium bowl.
Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.
Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.
Position a rack in the center of the oven and heat the oven to 350F.
Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.
Arrange them 2 inches apart on the lined sheets.
With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well.
(Or use the end of a thick-handled wooden spoon.
).
Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
Gently redefine the indentations with the end of a wooden spoon.
Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.
When cookies are completely cooled use a spoon to fill the indentation and spread out.
Do not overfill.
Bake for 5 more mintues in the oven to set it.
Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.
Quickly top with chopped nuts and let cool.
Keep cool.