2 (8 ounce) packages cream cheese, softened
1 (16 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup rum flavored sherbet
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, beat cream cheese and sugar until smooth. Stir in coffee and lemon juice until well blended. Beat in eggs one at a time, mixing just until incorporated. Mix in flour, one at a time, beating well after each addition. Divide the mixture into 25 equal portions. Roll each portion into a 1-inch sphere. Roll the remaining portion into a 1-inch sphere. Place all prepared cookies 2 inches apart onto the prepared cookie sheet.
Bake for 10 to 11 minutes in the preheated oven, until lightly browned. Cool completely on wire rack. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
I have tried this at home but it does not list it as "canned" so I think it might be good without. I used pink miso paste - so it might make more sense. It was very easy to make. I could imagine how it would be if you added cream cheese when mixing with water. I did add porcini noodles, but they are not needed as they are already thick in the mixture. I suppose I'll make them again but will limit myself to one package of powdered "miso" paste. Thank you for sharing.
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