20 April 2012

Four Fruit & Cream Cheese Cookies

It's Friday my Friends. There are so many reasons to be happy. After a long creative week, we are that much closer to unfettered fun & relaxation. Plus, we have time to cook & enjoy our families & friends. But I am also happy for one other particular reason. My cookies finally turned out great after much time in the Casa Walczak test kitchen & much constructive criticism. But now, they are here & ready for prime time. They are perfect for a bite sized sweet treat, or platter perfect for a party such as this.

I created. Slaved. Endured judgment. Created some more. Slaved some more. And Finally perfected. In a nut shell, "What the heck else have I got to do?" And you my Dears reap the benefit!

What is your favorite cookie, or cookie ingredient combo?

Four Fruit & Cream Cheese Cookie recipe after the jump...

Four Fruit & Cream Cheese Cookies
makes 9-10 cookies

1 Pre-made Pie Crust (Lard Free), a little bit cooler than room temperature
13 ounces Four Fruit Preserves (or individually Strawberry, Cherry, Redcurrant, or Raspberry Preserves)
1 package Cream Cheese (about 8 ounces), a little bit cooler than room temperature
1/4 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
1 teaspoon Granulated Sugar
1/2 tablespoon Unsalted Butter

Preheat oven to 350 degrees.

Thoroughly pre-grease a glass pie dish or cookie sheet with the butter. 

In a very small bowl premix the nutmeg, cinnamon, and sugar together. Set aside.

With a round cookie cutter, cut out 18 -20 pieces from the pie crust (you will need to re-kneed & roll out the pie crust scraps to get the requisite number of pieces. Therefore, work quickly so that the pie crust does not become too soft necessitating refrigeration or flour to keep it from sticking to your work surface).

Lay each round piece of pie crust (which will make up each side of your cookie) on a large piece of wax or parchment paper.

Place about 1-2 teaspoons of preserves into the middle of one side of the cookie. 

Place your desired amount of cream cheese, in small slices, in the center of the other side of the cookie. 

Sprinkle the nutmeg, cinnamon, and sugar mixture on each side of the cookie in your desired amount (as seen above in the picture). 

Place one side of the pie crust round containing the preserves, and the other side containing the cream cheese together to make one whole cookie. Make sure not to press the two sides together. 

Very gently with a toothpick, poke 8-10 holes through the top of the cookie, making sure to permeate only the top of the cookie and making sure not to press the cookie together.

Place the cookies on the pie dish or cookie sheet. Put in the oven and let cook for 30 minutes (cooking times will vary according to ovens).

When done, transfer the cookies onto a cooling rack and let cool for 5-10 minutes. Serve warm. Enjoy!!!


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