Food recipes
Cherry Cream Cheese Cookies
Cherry Cream Cheese Cookies Ingredients: wheat flour, white, all-purpose, unenriched cheese, parmesan, hard butter, without salt jams and preserves, apricot shortening confectionery, coconut (hydrogenated) and or palm...
Cherry Cream Cheese Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
jams and preserves, apricot
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
Directions:
In a food processor or electric mixer, combine the flour, cream cheese, and butter.
With your hands, gather the dough into a ball, flatten it, and wrap in plastic wrap.
Refrigerate for at least 1 hour or up to 24 hours.
Preheat oven to 375-degrees F. Butter a baking sheet.
Divide the dough into 2 equal pieces.
Roll each piece out on a floured surface to a 12x8-inch rectangle.
Spread each with 1/4 cup of the jam.
Top each with 1/2 cup coconut and 1/2 cup cherries.
Starting at the longer end, roll each up jelly-roll style.
Seal the seam with your fingers.
Cut each roll into 12 slices.
Place cookies on prepared sheet.
Slightly flatten each cookie so they are of even thickness.
Bake 25 minutes or until golden brown.
Cool on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
jams and preserves, apricot
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
Directions:
In a food processor or electric mixer, combine the flour, cream cheese, and butter.
With your hands, gather the dough into a ball, flatten it, and wrap in plastic wrap.
Refrigerate for at least 1 hour or up to 24 hours.
Preheat oven to 375-degrees F. Butter a baking sheet.
Divide the dough into 2 equal pieces.
Roll each piece out on a floured surface to a 12x8-inch rectangle.
Spread each with 1/4 cup of the jam.
Top each with 1/2 cup coconut and 1/2 cup cherries.
Starting at the longer end, roll each up jelly-roll style.
Seal the seam with your fingers.
Cut each roll into 12 slices.
Place cookies on prepared sheet.
Slightly flatten each cookie so they are of even thickness.
Bake 25 minutes or until golden brown.
Cool on a wire rack.