Monday, March 22, 2010
jam-filled cream cheese cookies
8 ounces bar cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1 ans 1/2 cups jam, jelly, or preserves
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).
Divide dough into 2 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment paper. Stack dough (still in parchment); refrigerate 20 minutes.
Preheat oven to 375 degrees. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2-inch star-shaped cookie cutter, cut out cookies.
Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash.
Fold each point of the star into the center, pressing gently to adhere; arrange on a parchment-lined baking sheet and refrigerate 20 minutes.
Brush tops of cookies with egg wash and sprinkle with sugar.
Bake until cookies are golden brown, 15 minutes. Let cool completely on wire racks.