Description
Delightful cookies that perfectly balance creamy and fruity flavors with a luscious swirl of raspberry jam.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour, sifted
- 1/2 teaspoon kosher salt
- 1/3 cup seedless raspberry jam
- Powdered sugar for dusting
Instructions
- Cream together the softened cream cheese and butter in a mixing bowl until smooth.
- Gradually add the sifted flour and salt to the mixture until a dough forms.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes.
- Roll the chilled dough into a rectangle, about 10ร30 inches, and spread the raspberry jam over it.
- Roll the dough into a log starting from the jam-covered edge and seal the open edge.
- Chill the log again for 15 minutes.
- Preheat your oven to 375ยฐF (190ยฐC) and slice the log into 1/4-inch thick cookies.
- Bake for 17-20 minutes or until the edges are lightly golden.
- Cool on a wire rack and dust with powdered sugar before serving.
Notes
Use a serrated knife when slicing to minimize smashing the dough. Consider chilling the log for longer if it is too soft to slice easily.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg