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.