Cream Cheese Crescents - Secret Recipe Club

I am so excited because this month I am participating in the Secret Recipe Club! Once we sign up and are approved we are assigned a blog from which we must chose a recipe to make and highlight on our blogs. It's a great way to discover new blogs and new recipes.  It's been a secret until today so none of us know who has been cooking or baking from our recipes.  Isn't that cool?

My assigned blog is From Apples 2 Zucchini. Pam has a ton of healthy recipes on her blog and there are others I want to try but since the holidays are coming up I couldn't resist trying out her Cream Cheese Crescents.  Pam said that she was looking for a cookie that didn't have chocolate and I know I could use some variety in my cookie making as well.  I made this recipe as written except I couldn't bring myself to use fat free cream cheese.  I guess I don't cook healthy very much! ha ha! That's okay, I think that the recipe works either way.  I also mixed pecans and walnuts because I had them not for any other reason.  I do love me some pecans!

The cookies were a cinch to make and if you know anything about  me you know I can't bake anything that's too difficult so I was definitley pleased at that.  The hardest part was cutting them evenly and really I don't think anyone will care if they aren't perfect.  Right? I brought these into work (since Steve isn't crazy about nuts) and everyone really enjoyed them.  Pam - don't read this very unhealthy tidbit...A coworker mentioned maybe adding a little glaze to them to add a little extra sweetness.  That sounds like a great idea to me!  Okay Pam you can continue here... I love that these cookies can really be changed up to suit your taste.  The dough is like a blank canvas and you can fill and top with whatever you like. As I was making them and smelling the cinnamon and nuts I was thinking that some chopped apple would be so good in this but I'm not sure how that would work as far as cooking time.  Anyone have any ideas?

Here is the recipe as it was posted on Pam's blog.

Cream Cheese Cresents

Yield: 32 cookies

from Cookies: 1001 Mouthwatering Recipes from Around the World

Ingredients:

1 (8oz) package of reduced fat cream cheese, softened

3/4 c. butter, softened

1 tbsp sugar

1 2/3 c flour

for the filling:

1/3 c light brown sugar, packed

3/4 c walnuts, chopped fine

1 tsp cinnamon

1 egg, beaten with 1 tbsp water

1 tsp sugar

Instructions

1. Beat the cream cheese and the butter until creamy, then add flour
2. turn out onto a lightly floured counter top and knead until smooth and elastic
3. shape into 2 discs and cover with foil and chill for at least one hour
4. on a lightly floured counter top, roll out one disc to a 10 inch circle
5. brush with egg white
6. cut into 16 equal wedges, like a pizza, with a sharp knife or pizza wheel
7. add nut filling and press it lightly into the dough
8. starting with the widest end, roll each wedge toward the point, like a croissant
9. place onto a parchment lined cookie sheet
10. brush rolled cookies with egg white and sprinkle with sugar
11. bake at 350 for 20 minutes, or until browned

I really enjoyed participating in the Secret Recipe Club.  If you haven't heard of this before and are interested in participating check out the rules and then go sign up!

Cream Cheese Crescents - Secret Recipe Club

I am so excited because this month I am participating in the Secret Recipe Club! Once we sign up and are approved we are assigned a blog from which we must chose a recipe to make and highlight on our blogs. It's a great way to discover new blogs and new recipes.  It's been a secret until today so none of us know who has been cooking or baking from our recipes.  Isn't that cool?

My assigned blog is From Apples 2 Zucchini. Pam has a ton of healthy recipes on her blog and there are others I want to try but since the holidays are coming up I couldn't resist trying out her Cream Cheese Crescents.  Pam said that she was looking for a cookie that didn't have chocolate and I know I could use some variety in my cookie making as well.  I made this recipe as written except I couldn't bring myself to use fat free cream cheese.  I guess I don't cook healthy very much! ha ha! That's okay, I think that the recipe works either way.  I also mixed pecans and walnuts because I had them not for any other reason.  I do love me some pecans!

The cookies were a cinch to make and if you know anything about  me you know I can't bake anything that's too difficult so I was definitley pleased at that.  The hardest part was cutting them evenly and really I don't think anyone will care if they aren't perfect.  Right? I brought these into work (since Steve isn't crazy about nuts) and everyone really enjoyed them.  Pam - don't read this very unhealthy tidbit...A coworker mentioned maybe adding a little glaze to them to add a little extra sweetness.  That sounds like a great idea to me!  Okay Pam you can continue here... I love that these cookies can really be changed up to suit your taste.  The dough is like a blank canvas and you can fill and top with whatever you like. As I was making them and smelling the cinnamon and nuts I was thinking that some chopped apple would be so good in this but I'm not sure how that would work as far as cooking time.  Anyone have any ideas?

Here is the recipe as it was posted on Pam's blog.

Cream Cheese Cresents

Yield: 32 cookies

from Cookies: 1001 Mouthwatering Recipes from Around the World

Ingredients:

1 (8oz) package of reduced fat cream cheese, softened

3/4 c. butter, softened

1 tbsp sugar

1 2/3 c flour

for the filling:

1/3 c light brown sugar, packed

3/4 c walnuts, chopped fine

1 tsp cinnamon

1 egg, beaten with 1 tbsp water

1 tsp sugar

Instructions

1. Beat the cream cheese and the butter until creamy, then add flour
2. turn out onto a lightly floured counter top and knead until smooth and elastic
3. shape into 2 discs and cover with foil and chill for at least one hour
4. on a lightly floured counter top, roll out one disc to a 10 inch circle
5. brush with egg white
6. cut into 16 equal wedges, like a pizza, with a sharp knife or pizza wheel
7. add nut filling and press it lightly into the dough
8. starting with the widest end, roll each wedge toward the point, like a croissant
9. place onto a parchment lined cookie sheet
10. brush rolled cookies with egg white and sprinkle with sugar
11. bake at 350 for 20 minutes, or until browned

I really enjoyed participating in the Secret Recipe Club.  If you haven't heard of this before and are interested in participating check out the rules and then go sign up!

Fudge Puddles - My New Favorite Cookie

When I was a child I loved Stella D'oro Swiss Fudge Cookies. Nanny used to buy them for me and she didn't even mind when I used a spoon to scoop out the fudge part and leave the cookie part behind.  Not sure I would have gotten away with it if my parents knew she let me do that.  As I got older I started eating the whole cookie but ate my way around the fudge and then ate the center.  I guess it was the whole save the best for last idea.  I still love those cookies and will always think of my grandmother when I eat anything made by Stella D'oro.  When I saw these Fudge Puddles posted on Sunday Baker they immediately reminded me of those childhood favorites because they had a fudge center.  Of course, they don't taste the same.  In fact, they just might be better.  They are chewy and fudgy wth a hint of peanut butter.  I could eat them by the dozen. I just need to work on getting the fudge in the center neatly. You have got to try them and let me know what you think.  Be sure to stop by Sunday Baker and say hello to Tanya.  She has lots of great recipes for you to try!  She recently made a Parmesan Butternut Squash Soup that I can't wait to try!

The fudge part of this recipe is enough to fill a double batch of the cookie recipe.  Tanya said the leftover fudge is great warmed up and drizzled on ice cream.

Fudge Puddles

Yield: 3 dozen cookies

Ingredients:

For the cookie shell: 

1/2 c. butter, softened

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. packed brown sugar

1 egg

1/2 t. vanilla extract

1-1/4 c. all-purpose flour

3/4 t. baking soda

1/2 t. salt

For the fudge filling:

1 c. semi-sweet chocolate chips

1 c. butterscotch chips

1-14 oz. can sweetened condensed milk

1 t. vanilla

chopped nuts or sprinkles(optional)

Directions:

1. In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.

2. Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture.

3. Chill in the fridge for at least one hour (or if you're impatient like me, in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. Grease a mini-muffin pan and add 1 ball to each muffin cup.

4 .Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball.

5.Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling.

6. In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.

Click here for a printable version of this recipe.