Wednesday, December 15, 2010

Raspberry Cream Cookies



These are my new favorites! The original recipe called for strawberry preserves, so I made a batch with that and also a batch with my homemade raspberry jam.


Raspberry Cream Cookies

1 cup softened butter
3 ounces softened cream cheese
1 cup sugar
1 egg yolk
3 teaspoons vanilla
2-1/2 cups flour
Raspberry jam, or other flavor of your choice

In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape dough into 1-inch balls. Place on an ungreased baking sheet 2 inches apart. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the middle of the cookie. I had to flour the end of the spoon so that it would not stick. Fill each hole with jam. Bake at 350 degrees for 10-12 minutes or just until set.

3 comments:

james gmail said...

Those look DA-licious! I'll have to try me some!

MoMo said...

About how many cookies will this make?

Teresita said...

This recipe will make about 5 dozen, depending on the size you make the cookies.