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Jam Filled Cream Cheese Cookies
(Makes about 6 dozen cookies)
Jam Filled Cream Cheese Cookies
Ingredients:
8 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
2-1/2 cups flour
About 3/4 cup of jam
1 egg, beaten
Confectioners' sugar for dusting
Directions:
Beat the cream cheese and butter together in a large bowl with an electric mixer. Beat the mixture until it is light and fluffy, about 2 minutes. With the mixer on low, gradually add the flour, beating well after each addition. Mix until a smooth dough forms. Remove the dough from the bowl and knead it briefly just to form a ball. Divide the dough into 3 equal portions, flatten each portion into a square and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
Heat the oven to 400 degrees F. Line cookie sheets with parchment paper.
Remove the dough from the refrigerator. On a lightly floured surface, roll out one portion of the dough at a time into a rectangle that is about 1/8-inch thick. Trim the rough edges of the dough so that the sides are straight. With a pastry cutter, cut the dough into 2-inch squares.
Spoon 1/2 teaspoon of jam in the center of each square. Bring one corner to the center, dab with a bit of the beaten egg, then bring the opposite corner to the center. Pinch the corners together to seal them and then fold the pinched end down to one side of the cookie and seal it to the cookie. (Be sure to do this or your cookies will open up in the oven.) Transfer the cookies to the prepared cookie sheets. Repeat the process with the remaining portions of dough.
Bake for 10 to 12 minutes or until the cookies are lightly browned and slightly puffed. Transfer the cookies to a wire rack to cool completely. Dust them with confectioners' sugar before serving.
These cookies freeze well in a sealed container for 2-3 months.
NOTE: Cutting out the squares with a pastry cutter adds a nice finishing edge to the cookies but you can also cut the squares with a sharp knife.
8 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
2-1/2 cups flour
About 3/4 cup of jam
1 egg, beaten
Confectioners' sugar for dusting
Directions:
Beat the cream cheese and butter together in a large bowl with an electric mixer. Beat the mixture until it is light and fluffy, about 2 minutes. With the mixer on low, gradually add the flour, beating well after each addition. Mix until a smooth dough forms. Remove the dough from the bowl and knead it briefly just to form a ball. Divide the dough into 3 equal portions, flatten each portion into a square and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.
Heat the oven to 400 degrees F. Line cookie sheets with parchment paper.
Remove the dough from the refrigerator. On a lightly floured surface, roll out one portion of the dough at a time into a rectangle that is about 1/8-inch thick. Trim the rough edges of the dough so that the sides are straight. With a pastry cutter, cut the dough into 2-inch squares.
Spoon 1/2 teaspoon of jam in the center of each square. Bring one corner to the center, dab with a bit of the beaten egg, then bring the opposite corner to the center. Pinch the corners together to seal them and then fold the pinched end down to one side of the cookie and seal it to the cookie. (Be sure to do this or your cookies will open up in the oven.) Transfer the cookies to the prepared cookie sheets. Repeat the process with the remaining portions of dough.
Bake for 10 to 12 minutes or until the cookies are lightly browned and slightly puffed. Transfer the cookies to a wire rack to cool completely. Dust them with confectioners' sugar before serving.
These cookies freeze well in a sealed container for 2-3 months.
NOTE: Cutting out the squares with a pastry cutter adds a nice finishing edge to the cookies but you can also cut the squares with a sharp knife.
Every culture seems to have some type of jam filled cookie to their name. These cookies are often found on cookie trays for Christmas, baptisms, weddings and other special occasions. Many people call them bow tie cookies because of their shape but they go by a variety of different names. The pastry usually has a crisp texture and a buttery flavor. You can add your favorite flavor jam (as long as it is not too thin and runny) or use a variety of jams to add color to a big tray of cookies.
TRY SOME DIFFERENT KINDS OF FILLINGS
This is our favorite brand of fig jam.
It's also very good served with cheese and crackers or spread on a crusty bread with a slice of prosciutto.
It's also very good served with cheese and crackers or spread on a crusty bread with a slice of prosciutto.
This delicious prune butter that has become difficult to find in recent years. It's a perfect filling for these cookie and also if you make hamantaschen.
This award winning Peach Apricot Jam has a lower percentage sugar than other jams, jellies, and preserves with no pectin added.
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