Strawberry Cream Cheese Cookies

Strawberry Cream Cheese Cookies

Text and Photo by Jac Kyles Baker 

Makes about 18 cookies

Ingredients

1 1/4 cup all purpose flour

1/3 cup powdered sugar

1/2 tsp baking powder

4 TB unsalted butter, softened

4 TB cream cheese, softened

1/4 tsp salt

1/4 cup strawberry jam

Preparation

In a large bowl:  beat salt, butter and cream cheese until light and smooth.

In a separate bowl:  whisk flour, baking powder and powdered sugar together.  Stir flour gradually into wet ingredients.  Fold in strawberry preserves.  Do not over mix.

Refrigerate cookie dough for at least 15 minutes.  

Roll a TB of cookie dough into a ball.  Press ball into a 1/4 inch thick circle.  Place 6 cookies in a circle around the edges of parchment paper or microwave safe plate.

Microwave on HIGH in 30 second intervals until cookies are firm but soft.  Do not microwave for more than 1 minute or cookies will burn.  Reduce cooking time for fewer than 6 cookies.

Cool cookies on a wire rack.

Repeat with the rest of the dough.

Store cookies in an airtight container.  Keep refrigerated.  Remove from the refrigerator 5 or so minutes before serving.