msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Cream Cheese and Jelly Cookies
Yield ≈79 small cookies (using a 1 TBSP. disher/scoop)
1 C. (2 Sticks / ≈ 227g) Butter, Softened
1 (3 oz. / ≈ 85g) Pkg. Cream Cheese, Softened
1 C. (≈ 200g) Sugar
1 Egg Yolk
1/2 Tsp. Vanilla Extract or vanilla paste
2 1/2 C. (≈ 325g) all-purpose flour
Preserves Of Choice (Strawberry, Apricot, Cherry, Peach, Orange Marmalade, Etc.)
1/16 C. chopped pecans - Optional**
Directions
Preheat oven to 325 °F.
Parchment paper lined or lightly greased cookie sheets.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Beat in egg yolk and vanilla.
Add flour and blend well.
Drop dough by small spoonfuls onto a cookie sheet (I use a small scoop/disher) lined with parchment paper 3 inches apart.
Make an indentation in the center with your thumb (*See tip below).
Fill the indent with preserves/jelly/jam of choice (I use 4 different fillings (1.5 dozen of each flavor): strawberry preserves or jam, peach preserves, apricot preserves, and cherry preserves)
Bake for a total of 14 - 15 minutes - bake for 7 minutes rotate pans and switch shelves, and bake for 7 more minutes.
Cookies should be pale to lightly brown on the sides.
TIPS:
*I use the end of a pestle dipped in flour or powdered sugar to make the thumbprint and a small soft-boiled egg spoon or a demitasse spoon to add the jelly.
**Variation: May roll in nuts before making the indent.
Yield ≈79 small cookies (using a 1 TBSP. disher/scoop)
1 C. (2 Sticks / ≈ 227g) Butter, Softened
1 (3 oz. / ≈ 85g) Pkg. Cream Cheese, Softened
1 C. (≈ 200g) Sugar
1 Egg Yolk
1/2 Tsp. Vanilla Extract or vanilla paste
2 1/2 C. (≈ 325g) all-purpose flour
Preserves Of Choice (Strawberry, Apricot, Cherry, Peach, Orange Marmalade, Etc.)
1/16 C. chopped pecans - Optional**
Directions
Preheat oven to 325 °F.
Parchment paper lined or lightly greased cookie sheets.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Beat in egg yolk and vanilla.
Add flour and blend well.
Drop dough by small spoonfuls onto a cookie sheet (I use a small scoop/disher) lined with parchment paper 3 inches apart.
Make an indentation in the center with your thumb (*See tip below).
Fill the indent with preserves/jelly/jam of choice (I use 4 different fillings (1.5 dozen of each flavor): strawberry preserves or jam, peach preserves, apricot preserves, and cherry preserves)
Bake for a total of 14 - 15 minutes - bake for 7 minutes rotate pans and switch shelves, and bake for 7 more minutes.
Cookies should be pale to lightly brown on the sides.
TIPS:
*I use the end of a pestle dipped in flour or powdered sugar to make the thumbprint and a small soft-boiled egg spoon or a demitasse spoon to add the jelly.
**Variation: May roll in nuts before making the indent.
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