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Monday, February 14, 2011

Monday Moments {Falling In Love...}

With Strawberry Raspberry Cream Cookies




{In a mixing bowl, cream the butter, cream cheese, and sugar until light and fluffy}



{Beat in egg yolk and vanilla}



{Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.}

{Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Make an indention--I used my finger--in the center of each ball; fill with about 1/4 teaspoon of jam. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.}

{Photo courtesy of Taste of Home}

Delicious. And, I'm hard pressed to find a cookie that's not chocolate, and end up loving it. Plus, you could change the jam flavor...the recipe originally calls for strawberry, but I perfer raspberry. You might like blueberry. Or, you could use several different flavor jams to fill the centers to suit everyone's taste--and it would look stunning on a platter.

Strawberry Cream Cookies

INGREDIENTS
1 cup butter, softened
1 package {3 ounces} cream cheese, softened
1 cup sugar
1 egg yolk
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
Seedless strawberry {or any flavor} jam

WHAT TO DO
In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape dough into 1 in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle {I used my finger b/c the handle did not make it wide enough}, make a 1/2 in. deep indentation in the center of each ball; fill with about 1/4 teaspoon of jam. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.

According to the recipe, it yields 5 dozen...I got a little over 3. These were very good! I would definitely make them again.
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