POLISH CREAM CHEESE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 8
Steps:
- Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate.
- Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar.
- Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
- Repeat with the other disk of dough, plus the reserved scraps, to make more cookies.
POLISH CHOCOLATE CREAM (KISIEL CZEKOLADOWY) OR VANILLA CREAM
Easy, elegant dessert. For Vanilla Cream (Kisiel Smietankowy) just leave out the chocolate from the ingredient list and steps 1 & 3 in the directions.
Provided by littleturtle
Categories Dessert
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate over very low heat.
- Combine cream, vanilla, and sugar and slowly bring to a boil, then lower heat to a simmer.
- Combine melted chocolate with cream mixture, blending thoroughly.
- Dissolve potato flour in milk, then add milk to cream mixture.
- Stir for 2 minutes (be careful not to scorch the cream).
- Discard vanilla bean, if you used one.
- Wet mold or bowl with water (or you can use individual cups, ramikins or dessert glasses), then sprinkle with sugar, and pour cream mixture inches.
- Chill for several hours before serving.
- Serve topped with heavy sweet cream (plain or whipped and/or fruit syrup, if desired.
Nutrition Facts : Calories 662, Fat 59.4, SaturatedFat 36.9, Cholesterol 165.2, Sodium 60, Carbohydrate 38.2, Fiber 4.8, Sugar 25.4, Protein 6.7
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