Cookies and Cream Blossoms

Products Used

Ingredients

  • 6 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • Pinch salt
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour*
  • 10 chocolate sandwich cookies, crushed
  • 24 Cookies and Cream Hershey Kisses®

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Beat cream cheese, butter, sugar, and salt together until smooth with no lumps, about 2 minutes. Beat in egg yolks and vanilla until fully combined. Add flour and mix until just incorporated. Fold in crushed chocolate sandwich cookies with a rubber spatula.
      2. Cover bowl of dough and refrigerate for at least 2 hours.
      3. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Remove dough from refrigerator and roll about 1 tablespoon of dough each into balls and place on prepared baking sheet.
      4. Bake cookies for 11-12 minutes. Bottoms should be very lightly golden. Remove cookies from oven and immediately press Hershey Kisses® into tops of each cookie. Allow to cool for 10 minutes on pans before transferring to a wire rack to finish cooling completely.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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      Flores de Galletas y Crema

      Products Used

      Direcciones

      1. Bata el queso crema, mantequilla, azúcar y sal juntos hasta que este suave sin grumos, alrededor de 2 minutos. Agregue las yemas de huevo y vainilla y bata hasta que este todo combinado. Agregue harina a la mezcla solo hasta que este incorporada. Usando movimientos envoltorios incorpore las galletas de emparedado trituradas usando una espátula de goma.
      2. Cubra el envase de masa y refrigere por al menos 2 horas.
      3. Precaliente el horno a 350 F. y forre dos bandejas de hornear con papel parafinado. Remueva la masa del refrigerador y amase alrededor de una cucharada de masa en forma de bolitas y coloque sobre las bandejas preparadas.
      4. Hornee las galletas por 11 a 12 minutos. El fondo debe estar muy poco dorado. Remueva las galletas del horno e inmediatamente presione el besito de chocolate (Hersheys Kiss®) sobre el tope de las galletas. Deje enfriar por 10 minutos sobre las bandejas antes de remover y colocar sobre un estante de alambre para que se terminen de enfriar completamente.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

      Rate & Review

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