Thursday, June 30, 2011

Cream Cheese Cookies!

This is a new recipe that I found, and it was delicious! Instead of putting sugar free jam in the center I put sugar free chocolate chips.

Another idea if you don't want to use sugar free jam is to sprinkle some fruit flavored crystal light packets on the cookies (it was pretty good!).  Just don't use too much or your cookies will be very tart!

Carbquik Recipe: Cream Cheese Cookies

2 sticks of unsalted butter at room temperature
4 ounces of cream cheese, at room temperature
1 cup Splenda
2 eggs yolks, at room temperature
1 tsp. vanilla extract
2 cups Carbquik
3/4 tsp. salt (unless salted butter is used)
Sugar free jam..(raspberry, apricot, strawberry) OR a pecan half

Preheat oven to 300 degrees
Place the butter, cream cheese, and sweetener into a bowl and mix until smooth. Scrape down the sides of the bowl and add the yolks and vanilla, and mix to combine. Then add the Carbquik and the salt and mix well until everything is incorporated.
To form cookies, use a regular teaspoon and then roll into balls with your hands and place on an ungreased cookie sheet or on parchment paper. Then flatten each ball with your fingers until a little disk is formed..About 1/2 inch..Then on top of each disk make a little dent with your finger and fill with the sugar free jam.. Not too much..OR you can put a pecan half in that little dent.
Bake for about 12-16 minutes, watching carefully..The bottoms will turn slightly brown, but the tops won\'t. Remove from the oven and let sit in the pan to cool for about 10 minutes. CAREFULLY remove them from the pan onto a wire rack to cool. They are very tender, so they will be firmer the cooler they are.

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