Snickerdoodle Cheesecake Cookies

-

Snickerdoodle Cheesecake Cookies

What You Need
  1. 30 Servings
  2. 1-1/2 cups flour
  3. 1 tsp. cream of tartar
  4. 1/2 tsp. baking soda
  5. 1/8 tsp. salt
  6. 1/2 cup butter, softened
  7. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
  8. 3/4 cup plus 3 Tbsp. granulated sugar, divided
  9. 1 egg
  10. 1-1/2 tsp. vanilla, divided
  11. 1 Tbsp. ground cinnamon
  12. 1/4 cup powdered sugar
Let's Make It
  1. Combine first 4 ingredients. Beat butter, 2 oz. cream cheese and 3/4 cup granulated sugar in large bowl with mixer until blended. Add egg and 1 tsp. vanilla; mix well. Gradually add dry ingredients, mixing well after each addition. Refrigerate 30 min.
  2. Heat oven to 350°F. Combine cinnamon and remaining granulated sugar. Reserve 2 Tbsp. cinnamon mixture for later use; sprinkle remaining cinnamon mixture into 3-inch round on work surface.
  3. Beat remaining cream cheese and vanilla with powdered sugar in medium bowl with mixer until blended. Roll dough into 30 balls, using 1 rounded Tbsp. dough for each ball. (Note: Dough will be very soft.)
  4. Place 1 dough ball in center of cinnamon mixture on work surface; flatten to 2-inch round. Spoon 1 tsp. cream cheese mixture onto center of dough round. Wrap edge of dough around cream cheese mixture, then re-roll into ball. Repeat with remaining dough and cream cheese mixture.
  5. Roll balls in reserved cinnamon mixture; place, 2 inches apart, on baking sheets sprayed with cooking spray.
  6. Bake 12 to 13 min. or just until edges of cookies are set. Cool 2 min. Remove cookies to wire racks; cool completely.
Original Article Click Here 

Komentar

Posting Komentar

Iklan Footer

Postingan populer dari blog ini

COCONUT CURRY CHICKEN

-
Gambar
Coconut Chicken Curry This coconut chicken curry is packed with delicious flavors and an easy one pot meal. This curry can be made in 30 minutes or less making it the perfect weeknight dinner! Ingredients 3 tablespoons coconut oil, separated 1/2 medium yellow onion, diced (~1/2 cup) 3 cloves minced garlic (~1 and 1/2 teaspoons) 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece) 2 teaspoons yellow curry powder 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels) 2 teaspoons ground coriander 1 large red bell pepper 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces Fine sea salt and freshly cracked pepper 1 can full fat coconut milk (NOT lite) 1 tablespoon lime juice 1-2 tablespoons brown sugar 2 teaspoons fish sauce, optional 1/4 cup cilantro and/or basil, diced Serve over/with: cooked basmati rice and naan bread with additional lime wedges Optional: chopped peanuts or cashews
Baca selengkapnya

Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes

-
Gambar
Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes Ingredients 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar, optional 1 tablespoon sesame seeds Instructions In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice . Original Articl
Baca selengkapnya

Vegan Stuffed Zucchini

-
Gambar
Vegan Stuffed Zucchini Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils. Ingredients 2 medium zucchini 1/2 tbsp vegetable oil or water, if oil-free 1 small/medium onion chopped 2-3 cloves of garlic minced 1 small bell pepper chopped 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed) 1 heaped tbsp tomato paste 1 tbsp hot sauce or more to taste 4-6 tbsp plant-based milk 1 tbsp rice vinegar 1 tbsp soy sauce 1 tsp onion powder 1 tsp coconut sugar or brown sugar 1/2 tsp smoked paprika 1/2 tsp ground cumin Sea salt, ground pepper, and chili powder to taste Fresh herbs to garnish 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese Instructions
Baca selengkapnya