Cream together the butter, cream cheese, sugar, salt, and vanilla.
Add egg and milk; beat well.
Stir in the flour and toasted coconut.
Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
Bake at 325\u00b0 for 18 to 20 minutes.
Remove cookies to a rack to cool.
Makes about 5 dozen cookies.
*Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
Bake at 325\u00b0, stirring occasionally, until golden brown, about 10 minutes.
In a large bowl, with mixer at high speed, beat butter or margarine, cream cheese and sugar until fluffy.
Reduce speed to low; add flour, nuts, milk and vanilla.
Preheat oven to 350.
Cream together butter, cream cheese and sugar.
Beat in egg yolks, vanilla and almond extracts.
Add flour, baking soda and cream of tartar. Stir well.
Drop by rounded teaspoonsful onto ungreased cookie sheet. Sprinkle with sugar. Don't flatten. (I use parchment paper.).
Bake 12 to 14 minutes until tops are cracked and just turning light brown.
Cool for one minute on cookie sheet before transferring to rack or waxed paper to cool completely.
or 15 minutes or until cookies are slightly shiny and golden
he room-temperature butter and cream cheese on medium speed -- enough as
Cream butter and cream cheese.
Add sugar , mix well.
Add vanilla.
Slowly add the flour.
Mix well.
Add food coloring, if desired.
Fill cookie press half full.
Press onto cookie sheet.
Bake 8-10 minutes at 375.
Mix all ingredients together.
Refrigerate for 1/2 hour.
Drop by teaspoonfuls onto greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Frost cookies when cool with cream cheese frosting.
Preheat oven to 350 degrees.
In a medium bowl mix cream cheese and butter until well blended.
Add egg and beat until smooth.
Stir in cookie mix(mixture will be thick).
Stir in apricots.
Drop by rounded teaspoonful onto ungreased cookie sheet.
Bake 12-14 minutes or until edges are lightly browned.
Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.
Mix together and drop by teaspoons on cookie sheet.
Place nuts on top, pressing into dough.
Bake from 10 to 15 minutes at 350\u00b0.
Sift flour and set aside.
Cream butter and cream cheese with extract and add sugar, gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Add flour in fourths, mixing well until just blended after each addition. Chill dough in refrigerator 1 hour.
Shape into small balls or drop by teaspoonfuls onto greased cookie sheets 2-inches apart.
Bake at 400\u00b0 for 10 minutes.
In a mixing bowl,cream the butter,cream cheese,brown sugar,orange peel and vanilla.
Combine flour and baking powder.
Gradually add to the creamed mixture,mix well.
Fold in nuts.
Cover and refrigerate for 1 hour or until firm.
Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets,flatten slightly.
Bake at 400 for 9-11 minutes or until lightly browned.
Remove to wire racks and cool.
owl, combine sugar, salt, butter, cream cheese, almond extract, vanilla and egg
br>Beat the shortening, butter, cream cheese, and sugar together in a
In bowl, cream butter and cream cheese.
Beat in extract. Combine flour, sugar and salt.
Gradually add flour mixture and creamed mixture together.
Stir in pecans.
Shape into 2-inches logs.
Place on ungreased cookie sheet and bake at 375\u00b0 for 12 to 14 minutes.
Roll warm cookies into confectioners sugar.
Yield: 2 dozen cookies.
Preheat oven to 375 degrees.
In a medium bowl, combine flour, baking powder, nutmeg, cloves, ginger and cinnamon.
Cream together cream cheese and butter.
Add vanilla and mix well.
Add in sugar, then flour mixture.
Roll cookies into a ball and place on GREASED cookie sheet.
Bake for 10-12 minutes or until edges become golden brown.
Enjoy!
ixing bowl, beat together butter, cream cheese, and sugar with an electric
Combine sugar, margarine, cream cheese, salt, almond extract, vanilla and
owl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts
PREHEAT oven to 325\u00b0F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.
Roll dough to 1/8-inch thickness on lightly floured surface. Cut into shapes and place cookies, 2 inches apart, on ungreased baking sheets. Bake 12 minute or until lightly browned. Cool on baking sheet 1 minute Remove to wire rack; cool completely. Decorate as desired. Yield will depend on size of cookie cutters used.
Preheat oven to 350\u00b0.
Cream shortening and cream cheese well. Add sugar and beat in egg yolk, vanilla and orange rind.
Sift flour with salt and cinnamon; add to cream mixture.
Fill cookie press and make cookies using different shapes.
Decorate with colored sugar or red or green sparkles before baking.
Bake on an ungreased cookie sheet at 350\u00b0 for 12 to 15 minutes.
Makes 3 to 4 dozen.