It's been a while since I've added a new post, but this past month has been crazy. I've moved back to the US and have been unpacking and repacking for my move to San Francisco. Luckily, there's been some time to try out new recipes even with all the commotion. When I got to my parent's house, I knew I wanted to bake something for my dad. He's the kind of guy who loves having a pastry or cookie with his morning coffee. But he doesn't like things to be overly sweet and dislikes anything with frosting or icing.
I was browsing recipes at Fine Cooking when I came across this cookie recipe and knew it would be perfect. The cookie itself is not too sweet and is the perfect coffee or tea cookie. The flavor is simple yet the cookies are extremely addictive. We managed to finish the entire batch within 4 days (there were only 3 of us at home at the time). You can use any jam you want for these. I made half of the cookies with apricot jam and half with strawberry rhubarb jam and both were delicious. The apricot ones were a little more tart since the jam isn't as sweet. You can fill them with whatever flavor you like, but choose a firm jam. A thin, runny jam will seep out of the cookies more so than a thicker one (this was the case with my apricot jam cookie). Best of all, the original recipe claims you can freeze these cookies in a freezer bag for up to 3 month, so if you don't plan on going on a cookie binge you can save them. But seeing as how these cookies seem to magically disappear, that might not be necessary.
Adapted from Fine Cooking
Makes around 70 cookies
8 ounces cream cheese, softened
8 ounces (1 cup) unsalted butter, softened
1 lemon, zested
11 1/4 ounces (2 1/2 cups) all-purpose flour, sifted
1 12 ounce jar of apricot preserves or jam (around 3/4 cup)
1 egg, beaten
powdered sugar for dusting (optional)
Set up your stand mixer, fitted with the paddle attachment. In the bowl, beat the cream cheese and butter on medium-high speed until fluffy. This takes about 3 minutes. Use a spatula to make sure everything on the side of the bowl is incorporated. Add the lemon zest and mix again. Run the mixer on low and slowly ass the flour until the dough comes together.
Out the dough on a lightly floured surface and knead to form the dough into a ball. Divide this into 3 sections and wrap each in plastic wrap. Place in the fridge for at least 4 hours or leave it in overnight.
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