BERRY-CREAM COOKIE SNAPS RECIPE

These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like.

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INGREDIENTS

  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons seedless strawberry jam
  • 1/4 cup heavy whipping cream, whipped
  • 1 to 3 drops red food coloring, optional
  • BATTER:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1/4 teaspoon vanilla extract
  • 1/4 cup butter, melted and cooled
  • Chopped fresh strawberries, optional

DIRECTIONS

  1. Preheat oven to 400°. Beat cream cheese, sugar and jam until blended. Fold in whipped cream and, if desired, food coloring. Refrigerate.
  2. For batter, whisk sugar, flour and salt; stir in egg whites and vanilla 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 in. apart onto prepared pans. Bake until edges are lightly browned, 5-8 minutes.
  3. Loosen each cookie and curl around a wooden spoon handle. Press lightly to seal; hold until set, about 20 seconds. Transfer to waxed paper to cool. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften.
  4. Just before serving, spoon filling into cookie shells. Or pipe it by cutting a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and inserting a star tip, then transferring filling to bag. After filling shells, dip ends of cookies into chopped strawberries if desired. Refrigerate leftovers. Yield: about 2 dozen.
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