This is the 2nd of two (late) May Cookie Carnival recipes. Yes, I realize it is June, and June really “sneaked” up on me! The first one was Outrageous Chocolate Cookies, and I posted those last week.
These Berry-Cream Cookie Snaps are more time consuming than the typical cookie, but they are fabulous!
They do have a downfall though, is that the do NOT keep well once filled. I would suggest not filling these until ready to eat and not making more than what will be eaten.
With strawberries in season right now, this is the perfect “seasonal” recipe for those of us who are Mid-Westerners.
The recipe, from Taste of Home:
4oz. cream cheese, softened
1/4 c. sugar
2 Tbsp. seedless strawberry jam
1/4 c. heavy whipped cream, whipped
1-3 drops red food coloring (optional, I used just a drop or two to get a nice pink color)
1/2 c. sugar
1/3 c. flour
2 egg whites
1/4 tsp. vanilla
1/8 tsp. salt
1/4 c. butter, melted and cooled
1/2 c. chopped fresh strawberries
Filling: Combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring. Chill until ready to use.
In small bowl, whisk the sugar, flour, egg white, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1 1/2 teaspoonfuls 4″ apart onto prepared pan. Bake in preheated 400 degree oven for 5-8 minutes (I found it took the full 8 minutes) or until edges are lightly browned.
Immediately remove from one cookie at a time from parchment and form into a tube around a greased clean round wooden clothespin (I used the end of a handle of a wooden spatula). Press lightly to seal and let set about 20 seconds before sliding off onto waxed paper to cool. Continue with the rest of the cookies and the rest of the batter.
JUST BEFORE SERVING, pipe or spoon filling into cookie shells. Dip the end of the cookie into strawberries and additional sugar (I did not do this, instead I topped with sugared fresh strawberries and drizzled with chocolate syrup). Refrigerate leftovers (I do not recommend having leftovers =)!