Monday, November 29, 2010

Jam Filled Sliced Cookies

My Mom used to make thumbprints which are a base dough with a dent in them filled with jam and then sprinkled with nuts. Her recipe though I think uses brown sugar as they have a golden color to them. I was always the picky one growing up and I just didn't like them. But as an adult who like jams I couldn't resisit the simplicity of this recipe.

This recipe is from Kraft Food & Family but I made them without the nuts as Michael doesn't like nuts. It was a very easy recipe and very tasty. I had several good comments about them. I have to say the base dough of this had a great texture and taste. It would be a good base dough to experiment with to make other kinds of cookies.

1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. Baking Powder
1/3 cup Walnut Pieces, finely chopped
3/4 cup strawberry preserves
1 tsp. powdered sugar

Preheat oven to 350ºF. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition.

Divide dough into four equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large ungreased baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 inch deep. (Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. -- didn't do that one because didn't coat with nuts) Fill depressions with preserves, using about 3 Tbsp. preserves in each log.

Bake 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.

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