Strawberry Cream Cookies

Just in time– a simple, sweet tart-like cookie for your Valentine. Shamelessly made with real butter and cream cheese for a silky smoothness that may just knock your socks off. Note the strawberry jam in the middle is seedless. That adds the perfect touch–with no odd crunchiness to deal with.

Sing with me now—Heaven…I’m in Heaven…

Strawberry Cream Cookies

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 egg yolk
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
Seedless strawberry jam

Directions

~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. I used a round cookie scoop–so I didn’t need to refrigerate the dough to get it into balls. But if you don’t have a scoop then chill the dough.

~Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using your index finger, make a well in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

I tried to restrain myself…but it was useless. The boys were eating them so fast, I knew if I didn’t just start chomping, there’d be none left. This recipe makes about 5 dozen cookies, but honestly, while I was snapping pictures they just kept disappearing. By the time I got this shot–there were 6 cookies left. No, I’m not kidding.

Moral of the story is–Don’t bake cookies when all the guys are home at one time–unless you make a double batch…or carry a big stick.

:}

Strawberry Cream Cookies
Ingredients
  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 3 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • Seedless strawberry jam
Instructions
  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla.
  2. Add flour and mix well.
  3. Cover and refrigerate for 1 hour or until easy to handle.
  4. Shape dough into 1-in. balls.
  5. Place 2 in. apart on ungreased baking sheets.
  6. Using your index finger, make a well in the center of each ball; fill with about 1/4 teaspoon jam.
  7. Bake at 350° for 10-12 minutes or until set.
  8. Remove to wire racks to cool.

 

 

4 Replies to “Strawberry Cream Cookies”

  1. These cookies were so SOOO sooo good! I was surprised at how much I liked them because I was expecting them to be like the other thumbprint cookies I’ve had before… they are SOOO much better! 😀 Nice job!

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