Jam-Filled Cream Cheese Cookies

Ingredients

• 3 / 4 cup [180 g] cream cheese, at room temperature
• 1 cup [220 g] unsalted butter, at room temperature
• 1 tbsp granulated sugar
• 2 1 / 2 cups [350 g] all-purpose flour
• 3 / 4 cup [225 g] prepared poppy seed, apricot, or prune filling or thick jam of choice

Instructions

1. 1Beat the cream cheese, butter, and granulated sugar in a large bowl using an electric mixer on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually mix in the flour just until combined, resulting in a soft and sticky dough.
2. 2Split the dough into two equal portions. Shape each piece into a thick disk and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 1 hour, or up to a full day, until the dough is firm enough to handle.
3. 3Preheat the oven to 350°F [180°C] and lightly grease two baking sheets.
4. 4Take one disk of dough out of the refrigerator, leaving the other to stay cold. Place it on a lightly floured surface and roll it out into a rectangle or square about 1/8 inch [4 mm] thick. Cut the rolled dough into 2 1/2-inch [6-cm] squares.
5. 5Spoon 1 teaspoon of your chosen filling into the center of each dough square. Fold two opposite corners into the middle and pinch them firmly together to seal the cookie. Arrange the shaped cookies on the prepared baking sheets with about 1 1/2 inches [4 cm] of space between them. Repeat the rolling, cutting, and shaping process with the remaining chilled dough and filling.
6. 6Bake in the middle of the oven for 12 to 15 minutes, until the cookies turn lightly golden. Allow them to cool on the baking sheets for a minute or two before moving them to wire racks. Dust the warm cookies with sifted confectioners' sugar, then let them cool entirely.
7. 7Transfer the fully cooled cookies to an airtight container and store them at room temperature for up to 1 week.

Fast Categories