| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cheesecakes, Cookies- fo, Cookies- xt |
24 |
Servings |
INGREDIENTS
| 24 |
oz |
Cream cheese |
| 1 |
c |
Sugar |
| 5 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
|
|
Vanilla wafer cookies; (or you may use graham cracker crumbs) |
| 8 |
oz |
Sour cream |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
GLAZE
Put vanilla wafers or graham cracker crumbs in the bottom of muffin tins.
Combine remaining ingredients and pour over the wafers or crumbs to fill
3/4 of the way. Bake in a preheated 300 degrees F oven for 45 to 50 minutes
or until light brown.
Glaze: Combine ingredients and pour on top of cheesecake cookies and return
to oven for 5 minutes. Allow to cool before removing from pan.
Makes about 24 to 36 cookies.
Recipe by: Naples Daily News 11-4-98 (Doris Reynolds)
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 08,
1998, converted by MM_Buster v2.0l.
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