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My review
Cream Cheese Christmas Cookies
DeeDee Henderson
"These look so nice for Christmas with the red and green sprinkles."
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Ingredients
servings 105Original recipe yields 60 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
- Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
- On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
- Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
- Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 139169 Ratings
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Most helpful positive review
12/15/2007
Excellent cookie! It's a lot of trouble, but I developed a system that seemed to work for me. I put the parcels of dough in the freezer for a while, then was able to better shape them into rou...
Most helpful critical review
12/10/2001
This recipe tasted bland, like something was definitely missing. It took a lot of time and trouble and I was disappointed with the results. I recommend skipping the red and green sugar crystal...
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12/15/2007
Excellent cookie! It's a lot of trouble, but I developed a system that seemed to work for me. I put the parcels of dough in the freezer for a while, then was able to better shape them into rou...
12/14/2006
A costly cookie, but completely worth it! I have never made cream cheese cookies before, and I am so impressed by the moistness of this cookie. I added an extra 1/4 cup of sugar, and rolled the ...
11/25/2006
These cookies are my holiday favorites. I have been baking them at Christmas every year for about ten years now. They have a great flavor and look festive on the cookie tray. Be careful not to...
9/16/2006
These were delicious and they kept their shape well. Instead of circles, we shaped the logs into squares before we cut them. We already have enough round cookies. Also, they were much better ...
11/25/2003
Yummy! Very delicate cheesecakey kind of taste. Just one note - my oven is a bit hotter than most, so the bottoms are a bit black. Starting at 10 minutes, keep y our eye on them to make s...
12/7/2007
These cookies are yummy! I didn't let them sit overnight or wrap them, I just dropped them onto a cookie sheet (after a few minutes in the freezer) and pushed the sprinkles down on the top of th...
11/10/2007
I've been looking for a cream cheese based recipes since my sister lost hers. I think this is as good if not better. I loved it with the pecans but might add chopped red and green candied cher...
12/19/2006
Very delicate flavor. I did the first batch with the colored sugars. I had a problem keeping them the perfect shape. I was really hoping for a round cookie...not oblong. For my second batch I...
12/22/2005
I think these cookies are great. I appreciate the fact that they are not overly sweet. I did make a few changes. I did not add the chopped pecans and I doubled the vanilla extract. Instead o...