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Cream Cheese Bells

 Cream Cheese Bells
Since I was raised on a dairy farm, the ingredients in this recipe suit me fine! These delicious cookies freeze well, although most of them get gobbled up before I have a chance to get them in the freezer.
24 ServingsPrep: 25 min. + chilling Bake: 15 min./batch + cooling


  • 7 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 egg yolks
  • 2-1/2 cups all-purpose flour
  • 2-1/2 cups ground pecans or walnuts
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1 egg white
  • Confectioners' sugar


  • In a large bowl, cream butter and cream cheese until light and
  • fluffy. Beat in egg yolks. Gradually add the flour and mix well.
  • Cover and refrigerate overnight. Remove from refrigerator about 1
  • hour before rolling.
  • For filling, in a small bowl, combine the nuts, sugar, butter and egg
  • white; set aside. Divide dough into fourths. On a floured surface,
  • roll out each portion to 1/8-in. thickness. Cut with a 2-3/4-in.
  • round cookie cutter.
  • Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon
  • filling in center of each circle. Shape into a cone by folding edges
  • of dough to meet over filling. Moisten edges with water and pinch
  • edges together.
  • Bake at 350° for 12-15 minutes or until lightly browned. Cool on

2 of 2

Cream Cheese Bells (continued)

Directions (continued)

  • wire racks. Sprinkle cooled cookies with confectioners' sugar.
  • Yield: about 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 203 calories, 14 g fat (6 g saturated fat), 42 mg cholesterol, 84 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.