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Cream Cheese-Filled Cookies Recipe

Cream Cheese-Filled Cookies Recipe photo by Taste of Home

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

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Cream Cheese-Filled Cookies Recipe

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Yield: 15 Servings

20 10 30

Ingredients

1/3 cup butter, 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 packages (3 ounces each) cream cheese, softened
1-1/2 cups confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 drop yellow food coloring, optional
TOPPING:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° 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.
In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator. Yield: about 2-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 303 calories, 16 g fat (8 g saturated fat), 37 mg cholesterol, 192 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cream Cheese-Filled Cookies in Best of Country Cookies , p94

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream Cheese-Filled Cookies

Cream Cheese-Filled Cookies

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Reviewed on Dec. 20, 2010 by jmyers

Cookies flattened out and spread to 3". Followed recipe correctly, thought it might be an issue with using butter instead of margerine. I did make using more flour, but haven't baked them yet.

Reviewed on Dec. 22, 2008 by Jan Schwer

These are delicious. The cookie itself is tasty, but the filling is creamy smooth and just so good!! Thanks so much for the recipe.

Reviewed on Dec. 22, 2008 by kevsha

Just wanted to say Thank You, I made these cookies for a holiday cookie contest at my local bank and they took first place. My family also loves them

Reviewed on Dec. 13, 2008 by rossmom229

areynolds2000
keep your "cookie-hole" shut!!!

thank you for making me laugh ... that is too funny. I was surprised that a post about a cookie recipe could cause someone to react so harshly as Miss Missy ... but then, perhaps she has a problem with cream cheese or something ... but thank you areynolds2000 for making me laugh!!!

Reviewed on Dec. 13, 2008 by areynolds2000

WOW! That was a bit harsh Missy Stager. I bet when you were a child...oh wait, I think you still are. Maybe next time you should just keep your "cookie-hole" shut!!!

Reviewed on Dec. 11, 2008 by Melzermtaj

These cookies are SOOOO good! I will definitely be adding them to my permanent list each year! Thanks for sharing! Also, they are so easy and look elegant.

Reviewed on Dec. 10, 2008 by Babcia_PA

Missy Stager, thank you for your comments. They were helpful. I was always taught that there were no stupid questions, only stupid answers. You didn't have to be so rude. Have a Merry Christmas and may God bless!

Anna

Reviewed on Dec. 10, 2008 by Missy Stager

Is patbat52 & Babcia_Pa really that stupid? 1)not enough flour to make a taste, and try them if you really want to know!2)either freeze the rolls of dough, or bake and freeze once cooled, thaw and fill when you need them.

Reviewed on Dec. 09, 2008 by patbat52

Wouldn't the uncooked flour in the filling taste pasty?

Reviewed on Dec. 09, 2008 by Babcia_PA

Can these cookies be frozen?

Babcia_PA

Reviewed on Dec. 09, 2008 by dcmaier

i AM ALLERGIC TO AN INGREDIENT IN SHORTENING...CITRIC ACID---CAN i SUBSTITUTE WITH BUTTER?

DEBinMASS

Reviewed on Dec. 09, 2008 by KY_Cook

Can you use reduced-fat cream cheese?

Reviewed on Dec. 08, 2008 by KatieR

Reviewed on Dec. 08, 2008 by Jo Fava