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Puff Pastry Cookies

Ingredients: 1 Square thawed puff pastry 1 Ounce(s) softened cream cheese 1/2 to 3/4 cup icing sugar 1 semi-sweet chocolate chips 1 Cup(s) enough to seal edges water Directions: Roll out the puff pastry, on a well floured surface, (using a floured rolling pin) to 1/8 inch thickness. Approximate measurement of 10X18 inches. Try to keep it rectangular. Beat the cream cheese and icing sugar together. Add or subtract sugar to taste - keep in mind that depending on what is used for chips depends on how sweet they will be (butterscotch chips, reese, skor, etc.) Spread the cream cheese mixture evenly over the pastry, leaving a 1 inch space along the edge for sealing. Sprinkle your choice of chips over the pastry. Roll up as you would for cinnamon buns. Seal the edge by moistening with water. Wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. Remove the plastic wrap and cut into 1 inch slices. Place onto a greased cookie sheet and bake for 10 to 15 minutes. Be careful not to burn the bottoms. Let rest for 5 minutes on the cookie sheet, then thoroughly cool on racks.
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Without stopping removing, adds the sugar and the eggs. It continues beating and adds the flour little by little. it incorporates, carefully and without stopping Coconut pecan cookies In a medium mixing bowl beat shortening and butter or margarine with an electric mixer in medium speed for 30 seconds. Add the sugar, brown sugar, and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg and vanil White chocolate macadamia cookies Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture. Stir in white chocolate and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes. Makes 5 dozen cookies. Cookies & cream cheesecake Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. 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