93 cream cheese all dough Recipes

unsalted butter, cut into small chunks, all-purpose flour, salt, sour cream, egg yolk, sugar (for rolling out the dough), cream cheese (softened ), eggs, granulated sugar, vanilla extract, lemon extract, lemon , zest of

refrigerated sugar cookie dough, cream cheese, softened, sour cream, white sugar, all-purpose flour, milk, eggs, instant vanilla pudding mix, prepared chocolate frosting

dough, active dry yeast, white sugar, warm water (110 degrees f/45 degrees cup), butter, melted, white sugar, salt, vanilla extract, lukewarm milk, eggs, all-purpose flour, divided, farmers cheese, white sugar, sour cream, egg, vanilla extract, dried lemon peel, butter, melted

pastry dough , for 1 pie (9-inch), water, granulated sugar, divided, salt, all-purpose flour, cornstarch, grated lemon zest (yellow part only ), lemon juice, egg yolks, butter, melted, cream cheese, room temperature, powdered sugar, egg whites, vanilla

crushed chocolate wafer cookies, white sugar, melted butter, cream cheese, diced, sour cream, eggs, vanilla extract, butter, brown sugar, white sugar, water, vanilla extract, all-purpose flour, semisweet chocolate chips, white sugar

crushed chocolate wafer cookies, white sugar, melted butter, cream cheese, diced, sour cream, eggs, vanilla extract, butter, brown sugar, white sugar, water, vanilla extract, all-purpose flour, semi-sweet chocolate chips, white sugar

crushed chocolate chip cookies or 1 3/4 cups chocolate wafer crumbs, sugar, butter or 1/3 cup margarine, melted, cream cheese, softened, sugar, eggs, sour cream, vanilla extract, butter or 1/4 cup margarine, softened, sugar, brown sugar, water, vanilla extract, all-purpose flour, semisweet chocolate chips, divided

crushed chocolate chip cookies or chocolate wafer crumbs, sugar, butter, melted, cream cheese, softened, sugar, sour cream, vanilla extract, eggs, lightly beaten, butter, softened, sugar, brown sugar, water, vanilla extract, king arthur unbleached all-purpose flour, semisweet chocolate chips, divided

butter, softened, cream cheese, softened, all-purpose flour

butter, softened, cream cheese, white sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, assorted colors of paste food coloring, lollipop sticks

margarine, melted, light brown sugar , packed, salt, all-purpose flour, semisweet mini chocolate chips, cream cheese, softened, sugar, semisweet mini chocolate chips, melted, vanilla extract

butter, melted, brown sugar, all-purpose flour, salt, divided, semi-sweet chocolate chips, divided, powdered sugar, cream cheese, softened, vanilla extract

graham cracker crumbs, butter, melted, semisweet chocolate chips, cream cheese, softened, sugar, egg, room temperature, vanilla extract, butter, softened, brown sugar , packed, sugar, vanilla extract, salt, all-purpose flour, semi-sweet chocolate chips, semi-sweet chocolate chips, melted

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

all-purpose flour, plus more for rolling out dough, whole-wheat flour, baking powder, sugar, salt, chilled unsalted butter, cut into small pieces, style, reduced-fat cream cheese, very cold water, fresh lemon juice, peeled apples (a mix of gala and granny smith), cored and cut into 1/2-inch-thick wedges, granulated sugar, brown sugar, all-purpose flour, vanilla extract, fresh lemon juice, cinnamon, freshly ground nutmeg, egg white, lightly beaten, vanilla low-fat ice cream

nonstick, nonflammable cooking spray, sour cream, brown sugar, vanilla extract, orange zest, fresh strawberries, wooden skewers , soaked in water for 30 minutes, cream scones, for serving, see recipe, all-purpose flour, plus more for rolling dough, sugar, baking powder, salt, butter, cream cheese, heavy cream, plus 1 tbsp for brushing, turbinado sugar

low-fat cottage cheese, sugar, all-purpose flour, vanilla bean, less-fat cream cheese, softened, pierogi dough, water, butter, divided, applesauce

dough, warm water, milk room temperature, egg beaten, butter softened, sugar, salt, all purpose white flour, instant vanilla pudding mix (3.4 oz box), yeast, brown sugar, cinnamon packed, butter softened, cream cheese cinnamon frosting, cinnamon, cream cheese softened, butter softened, vanilla, milk, powdered sugar