How to make jelly filled cream cheese cookies



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In your mixer, cream together 2 sticks softened butter and 3 ounces softened cream cheese

Add an egg yolk and 1 cup sugar. Cream that well for about 2 minutes

Then add 2 1/2 cup flour and a tsp of vanilla

This dough is soft. It needs to chill before you can make the cookies

I wrap up the dough disc in Saran Wrap and chill all day or over nite (or as long until you need to use)

Once you've chilled your dough, preheat to 325 And get a small round cookie cutter

I use the next to smallest round from mine. Also you'll need a mini tart press

Flour your surface well. Flour the round and the press

Use a small scooper and dig into the cold dough and get a little bit over sized scoop

Place inside your cookie round cutter. Dough should be round side up

Press all around to make a circle then press down in the middle to make a well for the jelly. Be sure not to tear the dough

Shake out of cookie round cutter

Place on baking sheets and add your jelly filling. This is black raspberry jam

Strawberry preserves

Here are the jellies I use. I love that brand of the cherry and strawberry as well as black raspberry jam

Bake about 17 minutes

Cool and enjoy



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