Best 7 Hot Cheese Cookies Recipes

CHEDDAR COOKIES

Steps:

• Heat oven to 400°F. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
• Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

CHEDDAR CHEESE COOKIES

Steps:

• Mix all ingredients together with your hand.
• Make teaspoon size balls.
• Place 2 inches apart on ungreased cookies sheet.
• Refrigerate 1 hour.
• Bake at 400°F 15-20 minutes until set.

HOT CHEESE COOKIES

Steps:

• Mix ingredients by hand or with mixer. Dough will be very stiff. Roll into 4 thin logs in waxed paper. Chill or freeze.
• When ready to use, slice into thin rounds and place on greased baking sheets.
• Bake at 350F for 10 to 12 minutes or until golden brown.

HOT PEPPER CHEESE BITES

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In medium bowl, beat all ingredients except parsley on medium speed until smooth. Stir in parsley. On lightly floured surface, knead dough 10 to 12 times; shape into ball.
• Roll into 24 balls, using about 2 teaspoons dough per ball; place on cookie sheet 1 1/2 inches apart.
• Bake 15 to 20 minutes or until golden brown and set. Serve warm.

CHEWY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and cream cheese together until creamy. Add sugar and beat until fluffy. Add flour, beat well, and stir in pecans. Chill for 30 minutes.
• Shape chilled dough into 1-inch balls. Place 2 inches apart on the prepared baking sheet. Dip the bottom of a glass in water and gently press cookies into a 2-inch diameter.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely.

HOT CROSS COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.
• Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.
• Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.

COTTAGE CHEESE COOKIES

Steps:

• Place flour in a medium bowl; cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball (can use a food processor). Chill 1 hour. , On a floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. round cutter. Place a level 1/4 teaspoon jam in center of reach cookie. Moisten edges and fold in half; seal tightly with a fork. Place on lightly greased baking sheets; prick tops with fork., Bake at 400° for 15 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, extract and enough milk to make thin spreading consistency; drizzle over cooled cookies.