Strawberry Cream cookies
4 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons seedless strawberry jam
1/4 cup cool whip
Batter:
1/2 cup sugar
1/3 cup flour
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup chopped strawberries
For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended. Fold in cool whip. 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 in. apart onto prepared pan. Bake at 400 for 5-8 minutes or until edges are 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.
Just before serving, pipe or spoon filling into cookie shells. Dip end of each cookie into strawberries.
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