When you think of cream cheese, chances are you think of bagels and
cheese, banana bread smothered with cheese, and of course, cheese cake.
Cream cheese is a rich, tangy, versatile cheese -- perfect for snacking
and baking.
This cheese has been around for centuries. According to an Inventors website article, "The History of Cheesecake and Cream Cheese," the recipe originated in ancient Greece. Some food historians think it was served to athletes at the first Olympic Games in 776 B. C. Cheese making and molds date back to 2,000 B. C.
The Greeks spread their cheese-making knowledge. In 1872 dairy man William Lawrence of Chester, New York, invented cream cheese. Like many inventions, his was an accident.
Lawrence was trying to make Neufchatel, a French cheese, and wound up with cream cheese instead. He wrapped the cheese in foil and distributed it under the Philadelphia brand. Kraft Foods bought the company and brand name in 1928.
The Cook's Thesaurus website defines cream cheese as "a terrific spread for bagels and nut breads and a key ingredient in cheesecake and other desserts." Neufchatel is lower in fat, moisture and calories than cream cheese. Though the products taste similar, they are not always interchangeable.
This shortbread cookie does not contain any eggs. I have made the recipe for years and people rave about it. Unfortunately for those who are watching their waists, low fat cheese does not work in this recipe. You have to use the real stuff. Instead of topping the cookies with cherries, you may sprinkle them with red or green sugar. You may also sprinkle them with nuts (pecans or walnuts) and sugar. Watch the cookies carefully, because they can go from light brown to burned in seconds. Cream Cheese and Cherry Flats are a festive cookie for any occasion.
Ingredients
1/2 cup granulated sugar
3/4 cup butter, room temperature
1/4 cup (half a stick) I Can't Believe It's Not Butter
1 teaspoon pure vanilla extract
3-ounce package of cream cheese, room temperature
1 1/2 cups pre-sifted flour
1 package candied red cherries, halved
Extra sugar
Method
Combine sugar, butter and shortening together with electric mixer. Lower mixer speed and work in flour a little at a time. Chill the dough for half an hour. Roll dough into small balls the size of nickels or even smaller. Place cookies on prepared baking pan, leaving 1 1/2 inches between them. Flatten balls with the bottom of a glass that has been dipped in sugar. Top each cookie with half a cherry and sprinkle with extra sugar. Bake at 350 degrees for about 15 minutes, or until the edges start to brown. Makes 5 dozen cookies. Note: These cookies freeze really well.
This cheese has been around for centuries. According to an Inventors website article, "The History of Cheesecake and Cream Cheese," the recipe originated in ancient Greece. Some food historians think it was served to athletes at the first Olympic Games in 776 B. C. Cheese making and molds date back to 2,000 B. C.
The Greeks spread their cheese-making knowledge. In 1872 dairy man William Lawrence of Chester, New York, invented cream cheese. Like many inventions, his was an accident.
Lawrence was trying to make Neufchatel, a French cheese, and wound up with cream cheese instead. He wrapped the cheese in foil and distributed it under the Philadelphia brand. Kraft Foods bought the company and brand name in 1928.
The Cook's Thesaurus website defines cream cheese as "a terrific spread for bagels and nut breads and a key ingredient in cheesecake and other desserts." Neufchatel is lower in fat, moisture and calories than cream cheese. Though the products taste similar, they are not always interchangeable.
This shortbread cookie does not contain any eggs. I have made the recipe for years and people rave about it. Unfortunately for those who are watching their waists, low fat cheese does not work in this recipe. You have to use the real stuff. Instead of topping the cookies with cherries, you may sprinkle them with red or green sugar. You may also sprinkle them with nuts (pecans or walnuts) and sugar. Watch the cookies carefully, because they can go from light brown to burned in seconds. Cream Cheese and Cherry Flats are a festive cookie for any occasion.
Ingredients
1/2 cup granulated sugar
3/4 cup butter, room temperature
1/4 cup (half a stick) I Can't Believe It's Not Butter
1 teaspoon pure vanilla extract
3-ounce package of cream cheese, room temperature
1 1/2 cups pre-sifted flour
1 package candied red cherries, halved
Extra sugar
Method
Combine sugar, butter and shortening together with electric mixer. Lower mixer speed and work in flour a little at a time. Chill the dough for half an hour. Roll dough into small balls the size of nickels or even smaller. Place cookies on prepared baking pan, leaving 1 1/2 inches between them. Flatten balls with the bottom of a glass that has been dipped in sugar. Top each cookie with half a cherry and sprinkle with extra sugar. Bake at 350 degrees for about 15 minutes, or until the edges start to brown. Makes 5 dozen cookies. Note: These cookies freeze really well.
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