This post is part of our series on my cookie swap tradition. Every December, for the past ten years, I’ve invited friends to join me in a cookie exchange. Over the years, our party has evolved into a mother-daughter event, hence the many recipe contributors listed on some of the posts! Each post contains a favorite recipe from past exchanges.
This recipe comes from Sabrina, who typically brings the most delicious but complicated recipes of the group. We usually spend a few minutes marveling at her patience in tackling such lengthy recipes. With this recipe, Sabrina surprised us in opting for simplicity, and the results were wonderful; these are simple, special jam-filled treats that are adored by adults and kids alike.
- 1 pound salted butter
- 8 ounces cream cheese
- 5 cups flour
- 1 cup powdered sugar
- Jam of your choice
- Mix softened cream cheese and butter in a mixer until blended. Slowly at flour 1 cup at a time. Once combined wrap in plastic and refrigerate for 1 hour.
- Preheat oven to 375 F. Sprinkle powdered sugar on a work surface and roll dough into 1/4 inch sheets. Cut dough to the circle size of your choice place jam in the center and layer a second circle on top. Refrigerate cookie sheet 10 minutes to re-chill dough then bake for 12 to 15 minutes. Cool and sprinkle with powdered sugar.
Win more than $700 worth of prizes! The Journal News Cookie Swap will be held at 6 p.m. Dec. 2 at the new Chef Central location at 419 Tarrytown Road, Greenburgh. Suburban Sweets blogger Josephine D’Ippolito will teach everyone how to host their own cookie swap, with tips on everything from the guest list to the decorating sprinkles. Food writer Megan McCaffrey will host. Come down, meet our experts, share in some cookies and enter to win more than $700 worth of prizes! We’re giving away a Kitchen Aid Mixer, cookware, a waffle maker — and a basket of must-have bakeware selected by Josephine herself.