Recipe: raspberry cream cheese cookies
Happiness is getting another day of skiing when you thought your season might be over. We hit the local hill this morning and played around working on form, balance, technique. Another gorgeous bluebird day!
my honey is so hot
A couple of weeks ago I made a bunch of cookies to send to my MIL’s quilting groups to thank them for the awesome ice cream cone quilt they made for me. With memories of those incredible melt-in-your-mouth cookies that Anita had sent to me from Miette, I searched for a cream cheese cookie recipe in an attempt to reproduce that kind of joy. I found a recipe in one of my old cookie books that looked pretty similar.
cream together the butter and cream cheese
The book suggests using full-fat cream cheese to maximize the tenderness of the cookie. Because the dough needs to be refrigerated, this isn’t one of those recipes that lends itself to last-minute rush jobs.
i used a 2-inch biscuit cutter
The dough is pretty well-behaved and rolls out easily without too much sticking. Sticking is annoying because it will shear the cookie dough if you have to pull it from the work surface, resulting in an ellipse instead of a circle. I’m not ellipse-ist, but my general preference is for circles in this instance.
pressing indentations in the center of the dough
I used a little marble pestle for the indentations because my thumb isn’t symmetric. Take care not to press indentations too enthusiastically. I pushed a few too far and wound up with leaking jam. The recipe calls for a honey-nut filling, but I was having none of that. I wanted raspberry jam – just like the cookies Anita had sent. Stupidly, I had purchased a jar of raspberry preserves… seeds and all. Don’t do this unless you like seeds in your cookies. Running that jar of preserves through a fine mesh sieve is a good way to make yourself insane.
a dollop of raspberry jam
One problem I encountered with my cookies was that I probably didn’t cook them long enough. The dough was fine, but the jam took a long time to set if it did at all. I suspect a few more minutes could have solved that issue. Everyone who received these cookies in the post probably had some nightmarish sticky mess to deal with. At least the reports came back that they were delicious, mess or no.
Edit: I forgot to give my verdict… The cookies were nice and soft with a mild and sweet tang to the dough from the cream cheese. The jam is a perfect pairing with it. However, they aren’t quite the delicate and magical cookies that Miette cranks out. So be it – all the more reason to make a pilgrimage to San Francisco to visit that shop! Meanwhile, this recipe is a keeper.
cookies to say thanks
Raspberry Cream Cheese Cookies
modified from The Joy of Cookies by Sharon Tyler Herbst
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
8 oz. cream cheese, softened
2/3 cup granulated sugar
1 tsp vanilla extract
4 oz. raspberry jam (no seeds)
In a medium bowl, combine flour, baking powder and salt; set aside. In a large mixing bowl, beat butter, cream cheese, sugar, and vanilla together until light and fluffy. Mix in flour 1/2 cup at a time, blending well. Cover and refrigerate overnight. Preheat oven to 350°F. Divide dough in half, leaving one half in the refrigerator. On a floured surface, roll the dough out to about 3/8 inch thickness. Cut out dough with cookie cutter (I used 2-inch round). Gather and re-roll the scraps. Repeat with second half of dough. Place rounds on ungreased cookie sheet 1 inch apart. Use thumb or other utensil to press a 1-inch wide indentation in the center of each circle. Fill divots with a teaspoon or more of jam, taking care not to overfill. Bake 13-15 minutes or until pale golden brown on the bottom. Cool on racks. Store in an airtight container at room temperature for 1 week or freeze for longer storage.