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“Rich little goodies! A specialty of my mother's... sometimes she uses an assortment of different jams and fillings.”
2hrs 10mins
18 cookies

Ingredients Nutrition


  1. Melt the chocolate in a small saucepan over low heat, stirring, until smooth; set aside.
  2. Whisk together the flour, baking soda, and salt; set aside.
  3. With an electric mixer on medium speed, cream together the butter and cream cheese until smooth.
  4. Beat in the sugar until light and fluffy.
  5. Blend in the vanilla and melted chocolate.
  6. Gradually add the flour mixture; beat on low speed just until blended.
  7. Divide dough in half; flatten into 2 discs.
  8. Wrap each separately in plastic wrap; refrigerate 1-2 hours, or until firm.
  9. Preheat oven to 375*F.
  10. Line 2 cookie sheets with parchment paper.
  11. Roll each piece of dough out on a well-floured surface to 1/4-1/8" thickness; cut into rounds with a 3-inch cookie cutter (scalloped edges are pretty).
  12. Place 2" apart on the cookie sheets; place a rounded 1/2 tsp.
  13. of jam in the center of each circle.
  14. Bring three edges of dough circles up over the jam; pinch edges together to seal, leaving the center of the triangle open.
  15. Bake for 10 minutes, or until set--just guard against overbaking.
  16. Let cookies stand on the sheets for 2 minutes; then transfer them to wire racks and cool completely.
  17. Just before serving, dust with powdered sugar.
  18. Store tightly covered in the refrigerator; let stand 30 minutes at room temperature before serving.

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