| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Cookie |
36 |
Servings |
INGREDIENTS
| 250 |
g |
Butter |
| 200 |
g |
Sugar |
| 250 |
g |
All-purpose flour |
| 1 |
|
Egg yolk |
| 100 |
g |
Cream cheese |
|
|
Raspberry jam |
INSTRUCTIONS
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 22:14:47 GMT
Simple filled butter cookies with cream cheese
1. Preheat oven to 175 deg. C. Cream together the butter and sugar.
2. Add the flour and egg yolk and mix well.
3. Add the cream cheese and mix well.
4. Roll into balls about 1.5 cm in 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 it with jam.
5. Bake at 175 deg. C for 15 to 20 minutes.
NOTES: 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. 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.
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”