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I attempted to make Martha Stewart‘s macaroons (Cassis with blackberry cream filling) but failed. They were so flat and ugly. I will try them again after I do some research. I had blackberry jam and cream cheese leftover for the filling and luckily there was a jam filled cream cheese cookie in Martha’s magazine. I messed up this recipe too and added an extra stick of butter so the dough was really sticky and I needed to add a cup more flour. They still turned out tasty. They are flaky and pastry like. Below is the correct recipe.

Jam Filled Cream Cheese Cookies

Makes 4 dozen

Ingredients:

8 ounces bar cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup sugar

2 cups all-purpose flour

1/2 teaspoon coarse salt

1 egg yolk

1 1/2 cups jam, jelly, or preserves

Directions:

In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).

Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes.

Preheat oven to 375F. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round cookie cutter (I used a small juice glass), cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash.

Shape cookies by folding up opposite sides of the circle and pinching the 4 corners together. See photo below. They have a tendency to unfold while baking so be sure the corners are stuck together. They don’t have to be perfect…obviously.

Arrange, 2 inches apart, on two parchment-lined baking sheets and refrigerate 20 minutes. Reroll and chill scraps. I put the egg wash on the outside of the cookie after they chilled and sprinkled some decorating sugar. It gives it a nice gloss but it’s not necessary.

Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks.

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