Cream Cheese Jam Cookies Recipes

CREAM CHEESE JAM PINWHEEL COOKIES

Steps:

• Cream together the butter and cream cheese
• Mix in the salt and flour, until combined and a ball starts to form
• Use your hands to roll it into a ball, pressing down on the top so its flat and will be easier to roll out (disc shaped)
• Wrap in plastic wrap
• Chill 30 minutes
• Generously flour your counter
• Put the dough on your counter, sprinkle some flour over top
• Use a rolling pin to roll the dough out to a 10" x 12" rectangle
• Sprinkle the top with more flour, and roll up the dough in your rolling pin (at this point the dough is still thick enough that it won't break)
• Sprinkle more flour on your counter top
• Flip the dough over, so what was the top is now facing the counter
• Sprinkle more flour on top of the dough and roll it out to a 10" x 30" rectangle
• Spread the jam all over, leaving half an inch bare on one of the longer sides
• Roll the dough up, like you would cinnamon rolls, ending at the side that has the half inch with no jam
• Cut this in half and place both pieces in the fridge to chill for 15 minutes
• Preheat the oven to 375
• Use sewing thread to make 1/4" slices *see notes
• Line these up flat, on a parchment lined baking sheet
• Bake for 17-20 minutes
• Remove from the oven, transfer to a wire cooling rack
• Once they have cooled, sprinkle powdered sugar on top
• Serve

JAM-FILLED CREAM-CHEESE COOKIES

Steps:

• 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 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
• Preheat oven to 375 degrees, with racks in upper and lower thirds. 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 1/2-inch round or 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. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
• Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)

CREAM CHEESE JAM COOKIES

Steps:

• Preheat oven to 180°C Line two flat baking trays with non-stick baking paper.
• Cream the butter and cream cheese until light and fluffy. Add sugar and the vanilla. Beat until the sugar has dissolved. Add egg -beat until well combined.
• Using a metal spoon, fold flour into butter mixture.
• Using your hands, press the dough together. Turn onto a lightly floured surface. Roll out until 0.5cm thick.
• Using a 6cm round biscuit cutter, cut rounds from dough.
• Place rounds on prepared trays. Spoon 1/2 teaspoon jam into the centre of each biscuit. Sprinkle tops with almonds.Do not be tempted to add too much jam as it will melt off the biscuit.
• Bake for 15 to 20 minutes, or until light golden.
• Allow biscuits to cool on trays. Dust with icing sugar mixture.

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

TRI CORNERED CREAM CHEESE COOKIES WITH JAM FILLING

Steps:

• In a large bowl, combine sugar, butter and cheese. Beat till light and fluffy. Add vanilla and egg; blend well. Add flour and salt. Cover with plastic wrap and refrigerate for 1-2 hours for easy handling.
• Heat oven to 375°F
• On lightly floured surface, roll out half of dough as a time to 1/8 inch thickness (Keep rest of the dough in the fridge for the mean time).
• Cut with 2 and a 1/2 inch round cookie cutter. Place one inch apart on UNGREASED cookie sheets.
• Spoon 1 tsp jam on center of each round.
• To shape into triangles, fold 3 sides without covering jam; pinch corners to seal.
• Bake at 375°F for 7 - 10 minutes or until edges are light golden brown. Cool for 1 minute and remove from baking sheets. Dust with powdered sugar if desired.

CREAM CHEESE COOKIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). 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 spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven. Cookies should be pale.

STRAWBERRY CREAM COOKIES

Steps:

• In a large 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, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

CREAM-CHEESE JAM ICE DIAMONDS

Steps:

• Beat together butter, cream cheese, salt, and sugar with an electric mixer on medium-high speed until creamy. Reduce speed to low and beat in flour, 1 cup at a time, then vanilla.
• Divide dough in half; form each half into a flat rectangle and wrap in plastic wrap. Refrigerate until firm but still pliable, about 45 minutes. Dough can be refrigerated up to 2 days. Dust 3 tablespoons sugar on a piece of parchment. Place 1 rectangle of dough on top and dust with remaining 3 tablespoons sugar. Roll out to just under 1/4-inch thick. Trim to a 12-by-16-inch rectangle and transfer on parchment to a baking sheet. Freeze until firm, about 30 minutes. Repeat with other rectangle of dough.
• Preheat oven to 350 degrees. Slide 1 sheet of dough on parchment onto a work surface and evenly spread with preserves with a small offset spatula. Invert remaining sheet of dough on top; remove parchment and let stand until soft enough to cut but still firm. Trim edges, then cut horizontally into strips the width of a ruler. Repeat with same-size strips on the diagonal to create diamonds.
• Freeze diamonds until firm, about 10 minutes. Transfer to baking sheets lined with clean parchment, spacing 1 inch apart. Freeze again until firm, about 10 minutes. Bake until golden, 20 to 23 minutes. Let cool on baking sheets 5 minutes, then dust with sugar. Let cool completely before removing from paper with a spatula. (Preserves may cause them to stick.) Diamonds can be made 3 days ahead and stored at room temperature.

CREAM CHEESE FINGER COOKIES

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Combine flour, sugar and salt; gradually beat into creamed mixture. Stir in pecans (dough will be crumbly)., Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 12-14 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks.