“Mmmm, these are good! Made mine with an egg replacer since I do not eat eggs and I have to admit, these were wonderful! You can use any flavor of jam you prefer - as I used an Acai Berry jam I already had and they turned out really well!”
READY IN:
1hr 20mins
SERVES:
10-12
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk the flour, granulated sugar and salt. Using an electric mixer, beat 8 ounces of cream cheese and the butter on high-speed until fluffy, one minute. Beat in the flour mixture on low speed and ivide the dough in half. Place each half on a large piece of plastic wrap. Usong the wrap to help, form the dough into disks and seal. Chill until dough is firm - at least one hour. Meanwhile, in a small bowl, mix half of the beaten egg into the remaining 4 ounces of cream cheese. Stir 1 tsp water into the remaining egg and chill both the cream cheese mixture and the egg wash. Preheat over to 350 degrees and line two cookie sheets with parchment. Working on a floured surface, roll out one disk of dough 1/4 inch thick. Using a 4-inch round cutter, cut out the cookies and place on pans until all dough is gone from the disk. Reroll any scraps and cut out enough cookies to make 24. Transfer one of the pans to the refrigerator. Working with the other pan, place 1 tsp of the cream cheese mixture and 1 tsp of jam in the center of each cookie. Using a pastry brush, coat the cookie edges with the egg wash and place pan into the refrigerator; repeat with remaining cookies. Bake cookies until golden, about 17 minutes and transfer to wire rack to cool. In a medium bowl, whisk confectioners' sugar with 2 tbsp of water, drizzle over cookies and sprinkle with the sparkling sugar. Let the glaze set and enjoy!

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