Jam- Filled Cream Cheese Cookies

Everyday Food, December 2009
Jam-Filled Cream Cheese Cookies
JamCookies1
The moment I received this month’s Everyday Food magazine, I knew I had found an appropriate cookie recipe for my upcoming cookie exchange.  The treats featured on the cover were festive-looking, cute and something a little more unique than the typical cookie.  I was a little hesitant though… I needed 5 dozen, and I knew these would be time-consuming.  The cream cheese dough is rolled out and cut into star-shapes.  Jam is spooned into the middle of the star and the points of the star are all folded into the middle and glued together with egg wash.  But since I love a challenge, I decided to go for it.  These turned out to be a wonderful cookie for the exchange, but there were numerous stumbling blocks.  I prepared the recipe as written but had to make several adjustments in order for it to be successful- see my notes below.
JamCookies2Jam-Filled Cream Cheese Cookies
Source:  Everyday Food, December 2009

ingredients:
8 ounces bar cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
2 cups all-purpose flour
1/2 tsp. coarse salt
1 large egg yolk
1 1/2 cups jam, jelly or preserves

directions:
1.  In a large bowl, using an electric mixer, beat cream cheese, butter and sugar until light and fluffy.  With mixer on low, add flour and salt; beat until combined (do not overmix).
2.  Divide dough into 3 portions; flatten each into a disk.  Roll each disk to 1/8-inch thickness between sheets of parchment paper.  Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes.  (To store, wrap in plastic and freeze on sheet, up to 2 weeks.  Thaw until pliable before using.)
3.  Preheat oven to 375 degrees F., with racks in upper and lower thirds.  Mix egg yolk with 1/2 tsp. water.  Working with 1 dough sheet at a time, peel off parchment (save for baking).  With a 2-inch star cookie cutter, cut out cookies.  Spoon 1/2 tsp. of jam into the center of each and brush exposed dough with egg wash.  Shape cookies by folding point of the star into the center (see notes below); arrange, 2 inches apart, on two parchment-lined baking sheets and refrigerate 20 minutes (re-roll scraps).
4.  Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.  Let cool completely on wire racks.  (To store, cover and keep at room temperature, up to 4 days.)

Yield:  About 48

Notes from Culinary Covers:
*Although the end result was good, I had several problems with this recipe:  1.  The instructions as written ask you to roll out the dough between parchment, chill and then cut stars out from there.  This was a big fail.  The dough stuck to the parchment like glue.  I ended up scraping it off the parchment with a small spatula and rolling it into a ball.  I rolled it out on a lightly floured surface and then it was perfect for cutting (and scraps re-rolled just fine too).  I’m not quite sure why the instructions were written the way they were.  2.  I carefully folded the points of the star into the center and made sure all were well connected with egg wash.  I chilled the assembled cookies as directed and then baked.  The problem I had is that for every tray of 12 cookies that I baked, there were 3 or 4 that wanted to “open up” while baking.  They were all delicious, but there were always a few that didn’t turn out as perfect as the photo.  Since I was extremely careful with how I glued the points of the star to the center, this was extremely frustrating!
*In the magazine photographs, the cookies look like they have white sparkles sprinkled on top.  That wasn’t included in the instructions but I ended up brushing the tops with egg wash and sprinkling some chunky, sparkling white sugar on top.
*Despite the difficulties, I got fabulous feedback on the cookies at my cookie exchange.  They were delicious, and I was told that they were the prettiest cookie on the table.

Did this recipe deserve the cover?  Yes, because they are very pretty to include on a tray to give to friends for the holidays.  No, because there were problems with the instructions as written.  Would I make them again?  Yes, but only using the revisions that I noted.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

3 Responses to “Orange-Glazed Grilled Shrimp”

  1. 1

    Melissa — July 8, 2010 @ 4:23 pm

    I’ve made this too – with shrimp and with pork – and I was also pleasantly surprised. For only having a handful of ingredients, it’s great.

  2. 2

    Cate — July 13, 2010 @ 9:21 am

    Made this with orange marm on boneless chicken and it was terrific. For a twist, I took some lime marmalade and stirred in horseradish and a little chopped cilantro and brushed it over shrimp skewers. Both were just great – although cleaning the grill afterward was not so fun :(.

    • Lori Lange replied: — July 20th, 2010 @ 10:26 am

      Sounds delicious!

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