The nice thing about these cookies, is that they stay soft a LOOOOOOOOOOOOONG time. I don’t know if it’s the cream cheese in the dough, or the jam or both….But they have a great shelf life. The dough is also multi purpose, and can be used to make pocket-type cookies, as well. These “envelopes”, can be filled with virtually anything from prune filling to praline filling, and everything else inbetween. The recipe (basic), came from a King Arthur flour publication, and I just tweaked it to my specs…..You may want to do the same. Try it!
Raspberry cream cheese swirls:
1/2 cup unsalted butter
1/2 cup cream cheese
1 cup sugar
1/2 vanilla bean seeds, or 1/2 tsp extract
1 tsp lemon or lime juice
1 tbsp lemon or orange zest
2 1/4 cups unbleached all purpose flour
1/2 tsp baking soda
1 cup good quality raspberry preserves (homemade is ideal)
In a medium bowl, or one of a stand mixer, beat the butter,cr.cheese,sugar and baking soda till light and fluffy. Add the egg, lemon juice, and vanilla seeds. Add flour, and mix till homogeneous. Chill for at least 1 hour. Divide dough into 3 portions, roll each one out to a 9″ x 10″ rectangle. Trim ends to square off, spread raspberry jam over entire surface, and roll up , jelly roll style. Chill again, for 1 hour. Preheat oven to 350F, cut 1/4 inch cross sections, and bake for 10-12 minutes, till lightly browned. Cool on a wire rack. makes 5-6 dozen small cookies. You can drizzled flat icing, or brush with apricot jam once they are cooled, to add “eclat”. Another variation I like to use, is to substitute some nut flour (25%), for some of the flour, and add almond or hazelnut extract instead of the vanilla. Happy baking!