Berry Cream Cookie Snaps
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
2 dozen
ingredients
- 113.39 g cream cheese, softened
- 59.14 ml sugar
- 29.58 ml seedless strawberry jam
- 59.14 ml heavy whipping cream, whipped
- 0.06-0.19 ml red food coloring (optional)
-
BATTER
- 118.29 ml sugar
- 78.78 ml all-purpose flour
- 2 egg whites
- 1.23 ml vanilla extract
- 0.61 ml salt
- 59.14 ml butter, melted and cooled
- 118.29 ml chopped fresh strawberries
- additional sugar
directions
- For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill.
- In a bowl, whisk the sugar, flour, egg whites, 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 inches apart onto prepared pan. Bake at 400° for 5-8 minutes or until edges are lightly browned.
- Immediately remove one cookie at a time from parchment and form into a tube around a greased clean round wooden clothespin. Press lightly to seal; hold until set, about 20 seconds. Remove cookie from clothespin; place on waxed paper to cool. Continue with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften. Repeat with remaining batter.
- Just before serving, pipe or spoon filling into cookie shells. Dip end of cookie into strawberries and additional sugar. Refrigerate leftovers.
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RECIPE SUBMITTED BY
looneytunesfan
United States