Monday, December 6, 2010
I have this strange problem and I don't know how to fix it. Sheesh, hunny! No, I am not referring to the mountain of laundry that is almost up to my waist, although it might be related to my actual problem. No, my problem is....the more I blog, the sillier I get (and the higher the laundry pile grows). Not sure why it happens, but it is a recurring actual phenomenon that brings my family much amusement and a tad bit of embarrassment as well. So all you recipe fans are seeing a whole new side of me this December....for better or worse!
So a few days ago I went to my first ever COOKIE EXCHANGE!!! I was seriously so excited, even though I could only stay for a few minutes. We each brought a couple dozen cookies, then went home with a plate full of everyone else's. It was a baker's dream!
From Virtual Goody Plate
1 pkg. (8-ounces) cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 tsp. coarse salt
1 egg yolk (for egg wash)
1/2 tsp. water (for egg wash)
1-1/2 cups jam, jelly, or preserves (make sure it contains pectin)
Coarse sugar (for sprinkling)
Star-shaped cookie cutter (4-inches across at the widest point)
Directions: In a large bowl, using electric mixer, beat cream cheese, butter, and sugar until light and fluffy. Add flour and salt; beat until just combined.
Divide dough into 3 portions;
flatten each portion into a disk and flouring a piece of parchment paper generously, roll each disk until very thin (about 1/8-inch thickness).
Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes.
With a star-shaped cookie cutter, cut out cookies and place 2-inches apart on parchment lined baking sheets.
Spoon 1/2 teaspoon jam into the center of each star
and brush exposed star points with egg wash.
Shape cookies by folding points to center and pinching or pressing to seal.
Make sure they seal well or they will open during baking. Brush tops lightly with egg wash and sprinkle with coarse sugar.
Bake until cookies are lightly golden brown, about 12-15 minutes. (Hope you had some parchment paper or you'll be scrubbing your pan tonight.)
Let cool completely. Carefully peel away any baked egg wash or spilled jam.