Cherry Cream Cheese Cookies taste like mini cherry pies. The butter and cream
cheese in the dough create a flaky pastry; while the cherries, coconut, and jam blend
into a juicy fruit filling. You can make these cookies with fresh or dried cherries.
1 cup flour
4 ounces cream cheese, cut into cubes
1/2 cup unsalted butter, cut into cubes
4 tablespoons cherry, raspberry,or strawberry jam
1/2 cup sweetened flaked coconut
1 cup fresh or dried cherries, chopped
In a food processor or electric mixer, combine the flour, cream cheese, and
butter. With your hands, gather the dough into a ball, flatten it, and wrap in
plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
Preheat oven to 375-degrees F.
Butter 2 baking sheets or line them with parchment paper.
Divide the dough into 2 equal pieces.
Roll each piece out on a floured surface to a 6 x 9-inch rectangle.
Spread each with 2 tablespoons of the jam.
Top each with 1/4 cup coconut and 1/2 cup cherries.
Starting at the longer end, roll each up jelly-roll style. Seal the seam with your
fingers. Cut off the ends of each roll and discard. Cut each roll into 10 to 12
slices. Place cookies on prepared sheets. Slightly flatten each cookie so they
are of even thickness. Bake 18 to 20 minutes or until golden brown.
Cool on a wire rack.
Progressive introduces a revolutionary
cherry pitter where 4 cherries are quickly
pitted at once. In the removable plastic
insert, there is space for 4 regular
cherries or 4 large cherries. Turn the
cherries to the front and with one spring
loaded push, 4 cherry pits are extracted.
The pits are discarded in the non skid
base and when finished, simply remove
the insert and empty the container.