CREAM CHEESE COOKIES WITH JAM RECIPES

Steps:

• In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
• Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
• Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
• Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)

Steps:

• Preheat oven to 180°C Line two flat baking trays with non-stick baking paper.
• Cream the butter and cream cheese until light and fluffy. Add sugar and the vanilla. Beat until the sugar has dissolved. Add egg -beat until well combined.
• Using a metal spoon, fold flour into butter mixture.
• Using your hands, press the dough together. Turn onto a lightly floured surface. Roll out until 0.5cm thick.
• Using a 6cm round biscuit cutter, cut rounds from dough.
• Place rounds on prepared trays. Spoon 1/2 teaspoon jam into the centre of each biscuit. Sprinkle tops with almonds.Do not be tempted to add too much jam as it will melt off the biscuit.
• Bake for 15 to 20 minutes, or until light golden.
• Allow biscuits to cool on trays. Dust with icing sugar mixture.