Jam Filled Cream Cheese Cookies

When I was a kid my mom always made a cookie she called Cookie Bows. They were a cream cheese  cookie filled with jam. I had never made them. Then in 2009 a friend gave me a subscription to Everyday Food and on the cover was an intriguing cookie on the cover...I just had to make and low and behold they ended up being cream cheese cookies. My Mom made them in a bow shape but I love how they look when made with a star shaped cookie cutter!

Jam filled Cream Cheese Cookies

Ingredients:

8 ounces bar cream cheese softened
1 stick unsalted butter room temperature
1/3 cup sugar
2 cups all-purpose flour

1/2 teaspoon coarse salt
2 egg yolks
Jam- your choice of flavors

 
Directions:

In a large bowl beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until just combined.

Divide dough into 3 portions; flatten each into a disk. Wrap in plastic wrap and refrigerate at least 20 minutes an hour is better!

                                     
Preheat oven to 375 degrees. Mix egg yolks with 1 teaspoon water.

Working with 1 dough sheet at a time, roll dough out on a very lightly floured surface to 1/8 inch thick.

Using a 3 inch star-shaped cookie cutter, cut out cookies.

Spoon 1/4 teaspoon jam into center of each.....

and brush exposed inside dough with egg wash.

Shape cookies by bringing the points of the star together in the center of the cookie twist and gently push down.

Place on parchment lined cookies sheets, 2 inches apart,and refrigerate 20 minutes (re-roll scraps).

Repeat  above with with each disk. I use a different flavor jam for each disk. This year I used Seedless Raspberry Jam, Apricot Jam , Seedless Blackberry Jam  and  Cognac Vanilla Peach Jam!
After 20 minutes take cookies out of fridge brush outside with egg wash and sprinkle with finishing sugar course sugar.



                                

Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks.

If you work at an even pace, buy the time you fill up a cookie sheet with cookies and refrigerate for the 20 minutes begin working on the next batch. When the next sheet is done it should be 20 minutes pop one cookie sheet into the oven and the next into the fridge.

These cookies are worth the time.... they look beautiful and taste great. And don't worry a few might pop open on the top... those are the ones you get to eat right away!!!!