Cream Cheese Butter Cookies

Cream Cheese Butter CookiesCream Cheese Butter Cookies

The cream cheese makes these classic cookies extra moist and the raspberry jam adds just the right amount of sweetness.

Cream Cheese Butter Cookies – The cream cheese makes these classic cookies extra moist and the raspberry jam adds just the right amount of sweetness. – Butter, Sugar, Flour ((all purpose)), Egg Yolk, Cream Cheese, Raspberry Jam, Preheat oven to 350 degrees F.

; Cream together the butter and sugar.; Add the flour and Egg yolk and mix well.; Add the cream cheese and mix well.; Roll into balls about 5/8 inch diameter.; Place them on an ungreased cookie sheet (the cookies don’t grow when baked, so they can be somewhat close together).; Then press your thumb into each to flatten it and make an indentation to hold some jam.; Fill the indentations with jam.; Bake at 350 degrees F for 15 to 20 minutes.; – Don’t eat the cookies straight from the oven, or you’ll probably burn your tongue. The jam stays hotter much longer than the cookie.

You can use any flavor jam you like. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly.

Cream Cheese Butter Cookies
Cream Cheese Butter Cookies
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The cream cheese makes these classic cookies extra moist and the raspberry jam adds just the right amount of sweetness.
Servings Prep Time
24 Cookies 25 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Cookies 25 Minutes
Cook Time
20 Minutes
Cream Cheese Butter Cookies
Cream Cheese Butter Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
The cream cheese makes these classic cookies extra moist and the raspberry jam adds just the right amount of sweetness.
Servings Prep Time
24 Cookies 25 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Cookies 25 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream together the butter and sugar.
  3. Add the flour and Egg yolk and mix well.
  4. Add the cream cheese and mix well.
  5. Roll into balls about 5/8 inch diameter.
  6. Place them on an ungreased cookie sheet (the cookies don’t grow when baked, so they can be somewhat close together).
  7. Then press your thumb into each to flatten it and make an indentation to hold some jam.
  8. Fill the indentations with jam.
  9. Bake at 350 degrees F for 15 to 20 minutes.
    Cream Cheese Butter Cookies
Cook's Notes

Don’t eat the cookies straight from the oven, or you’ll probably burn your tongue. The jam stays hotter much longer than the cookie.

You can use any flavor jam you like. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly.

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