Jam Filled Cream Cheese 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

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 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.

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.