Cream Cheese Cookies With Jam Filling
These jam-filled cream cheese crescent cookies are fabulous holiday cookies. We used seedless raspberry jam in the cookies pictured.
- Serves: 36 persons
- 2 ½cups all-purpose flour
- ¼cup sugar
- Pinch salt
- 1(8-ounce) package cream cheese
- 8ounces (1 cup) unsalted butter
- 2tablespoons sour cream
- ½to 3/4 cup fruit preserves
Step 1Gather the ingredients.
Step 2In a large mixing bowl, combine flour, sugar, and salt. With pastry blender or 2 forks, cut in cream cheese and butter. Continue blending ingredients until mixture resembles meal.
Step 3With a fork, stir in sour cream until pastry just holds together.
Step 4Form pastry into a ball; wrap with waxed paper and refrigerate for an hour.
Step 5Preheat oven to 325 F.
Step 6Line a baking sheet with parchment paper.
Step 7Divide dough into quarters. Keep the remaining dough refrigerated while you work with 1 portion at a time.
Step 8On a floured surface roll dough portion into a 10-inch square. With large 3-inch round cookie cutters, cut out rounds. Place about 1/2 teaspoon of your choice of preserves on the center of each round. Moisten edge of dough with a little water; fold the dough over preserves, to make filled crescent cookies.
Step 9With a fork dipped in flour, press edges to seal.
Step 10Use a fork to prick top lightly.
Step 11Place cookies on greased baking sheets and repeat with the remaining portions of dough.
Step 12Bake for 18 to 20 minutes, or until golden brown.
Step 13Remove cookies to racks to cool.