| 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 Preheat oven to 175 deg. C. 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 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 23mg
Sodium: 10.1mg
Potassium: 13.5mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 5.7g
Protein: 1g