Cream Cheese Butter Cookies
The cream cheese makes these classic cookies extra moist and the raspberry jam adds just the right amount of sweetness.
; 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.
- 1 Lb Butter
- 1/2 Cup Sugar
- 2-1/2 Cups Flour (all purpose)
- 1 Egg Yolk
- 4 Oz Cream Cheese
- 1 Jar 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.
