msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Cream Cheese and Jelly Cookies
1 C. (2 Sticks) Butter, Softened
1 (3 oz.) Pkg. Cream Cheese, Softened
1 C. Sugar
1 Egg Yolk
1/2 Tsp. Vanilla Extract
2 1/2 C. Flour
Preserves/Jam/Jelly Of Choice (Strawberry, Apricot, Cherry, Peach, Orange Marmalade, Etc.)
1/16 C. chopped pecans - Optional**
Preheat oven to 325 °F.
Parchment paper lined or lightly grease cookie sheets.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Beat in egg yolk and vanilla.
Stir in flour until well blended.
Drop dough by small spoonful's onto cookie sheet (I use a small scoop/disher) lined with parchment paper 3 inches apart.
Make an indentation in the center with your thumb (*See tip below).
**Variation: May roll in nuts before making indent.
Fill indent with preserves/jelly/jam of choice (I use 4 different fillings: strawberry jam, peach preserves, apricot preserves and cherry preserves)
Bake for total 14 - 15 minutes - bake 7 minutes rotate pans and switch shelves, bake 7 more minutes.
Cookies should be pale to lightly brown on sides.
*TIP:
I use the end of a pestle dipped in flour or powdered sugar to make the thumbprint and a small soft-boiled egg spoon or a demitasse spoon to add the jelly.
1 C. (2 Sticks) Butter, Softened
1 (3 oz.) Pkg. Cream Cheese, Softened
1 C. Sugar
1 Egg Yolk
1/2 Tsp. Vanilla Extract
2 1/2 C. Flour
Preserves/Jam/Jelly Of Choice (Strawberry, Apricot, Cherry, Peach, Orange Marmalade, Etc.)
1/16 C. chopped pecans - Optional**
Preheat oven to 325 °F.
Parchment paper lined or lightly grease cookie sheets.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Beat in egg yolk and vanilla.
Stir in flour until well blended.
Drop dough by small spoonful's onto cookie sheet (I use a small scoop/disher) lined with parchment paper 3 inches apart.
Make an indentation in the center with your thumb (*See tip below).
**Variation: May roll in nuts before making indent.
Fill indent with preserves/jelly/jam of choice (I use 4 different fillings: strawberry jam, peach preserves, apricot preserves and cherry preserves)
Bake for total 14 - 15 minutes - bake 7 minutes rotate pans and switch shelves, bake 7 more minutes.
Cookies should be pale to lightly brown on sides.
*TIP:
I use the end of a pestle dipped in flour or powdered sugar to make the thumbprint and a small soft-boiled egg spoon or a demitasse spoon to add the jelly.