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.


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19 Responses to “Basic Pancakes”

  1. 1

    Emily @ The Southern Belle Blogs — April 20, 2010 @ 10:17 am

    I’ve never made homemade pancakes before, but it is definitely on the top of my list. This recipe looks like a good one to start with and I love that there are even instructions for freezing! My mornings are already so rushed that it would be nice to have something tasty for breakfast.

    Thanks for covering this one!

  2. 2

    VeggieGirl — April 20, 2010 @ 10:22 am

    Can’t beat homemade! Especially with pancakes :)

  3. 3

    Teresa — April 20, 2010 @ 10:24 am

    Lori, excellent reproduction. I love how you’re capturing the essence of each cover you re-create.

  4. 4

    Maria — April 20, 2010 @ 10:28 am

    They look like perfect pancakes to me!

  5. 5

    Judy — April 20, 2010 @ 10:29 am

    Love it Lori! We freeze ours or just refrigerate for a couple of days. The girls heat them up themselves in the toaster. Seems to work fine as well!

  6. 6

    Margaret — April 20, 2010 @ 1:00 pm

    This is sooo similar to the Betty Crocker recipe I have used for years. Only difference = mine uses 1Tbl sugar and 1/4 tsp salt. Guess there aren’t too many ways to put this batter 2gether. Thanks for the tips about freezing, etc.

  7. 7

    Heavenly Housewife — April 20, 2010 @ 1:40 pm

    These look stunning. I live in the UK but I sometimes see this magazine at the bookstore. I’m going to be on the lookout for this tomorrow when I’m at the mall.
    Loved your review.
    *kisses* HH

  8. 8

    Jessy — April 20, 2010 @ 1:45 pm

    Thanks for the tips about freezing pancakes. I’ve never tried doing that before, but it would be nice to have pancakes in the middle of the week, rather than on the weekends only!

  9. 9

    kirbie — April 20, 2010 @ 2:51 pm

    I love the instructions on freezing and storing mix. I never thought to freeze my pancakes!

  10. 10

    Aggie — April 20, 2010 @ 4:01 pm

    I love making pancakes from scratch (a couple of years ago not sure I even knew how!)…I always double or triple the recipe and freeze for the kids’ breakfast. They are always asking for pancakes, so much cheaper this way!

  11. 11

    ThatsSoYummy — April 21, 2010 @ 7:50 am

    Who can really say no to pancakes, they are my favorite!

    Yummy!

    -Natasha

  12. 12

    Paula - bell'alimento — April 21, 2010 @ 7:52 am

    We love pancakes in our house. These look beautiful. Nice & fluffy & light! Hubs usually makes them every Saturday, he’s our official pancake maker ; )

  13. 13

    Jamie — April 21, 2010 @ 9:22 am

    My family loves buttermilk pancakes, and as a mom of two little girls I always make extra to freeze.
    I love what you are doing. I almost always think of you when I am at the check out lane, trying to guess what cover you will feature next.

    • Lori Lange replied: — April 21st, 2010 @ 9:29 am

      Thanks Jamie! It’s definitely fun to get magazines in the mail. Helps me decide what to make for dinner if the covers look good!

  14. 14

    Jen @ My Kitchen Addiction — April 22, 2010 @ 1:21 pm

    Looks great… I love pancakes, and I’m always happy to have new recipes to try. Love that this one includes so many tips and variations.

  15. 15

    Veronica — April 26, 2010 @ 1:13 am

    Wow, what a great coincidece! I just happen to make these exact pancake recipe this morning for my kids. I used the buttermilk variation and they turned out fluffy and delicious. I didn’t have any left overs to freeze. Next time I will make a double batch and freeze the rest. :)

  16. 16

    Caroline — April 30, 2010 @ 10:44 am

    Thanks for blogging about this recipe!! I have been using Alton Brown’s pancake mix recipe, but I LOVED this recipe this morning. The pancakes were much more fluffy, and the recipe was much less work than Alton Brown’s. This is my new pancake mix! Thanks!

    I love your photos!

  17. 17

    Sonia — May 4, 2010 @ 4:41 am

    OMG! these pancakes looks so fluffy and beautiful! I love pancakes and just had in today morning breakfast. I’ll try yours next time. The notes and tips are awesome. Thanks for sharing them. :)

  18. 18

    Renee @ Awesome on $20 — May 15, 2013 @ 9:47 pm

    I’m always looking for the perfect pancakes. Nobody makes pancakes like my dad, but he’s half an ocean away. I’ll be giving this recipe a shot.

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