CREAM CHEESE MINI COOKIES

INGREDIENTS:

1 8oz cream cheese (room temperature)

1/2 cup salted butter

1/2 cup sugar

2 cups all purpose flour

1/2 tsp Himalayan salt (or whatever you have on hand)

1 egg

1/2 cup strawberry preserves

Turbinado sugar to sprinkle on cookies

TOOLS:

Small star cookie cutter

LETS BAKE:

In a mixing bowl combine cream cheese, butter and sugar and mix well until it turns into a pale color. Reduce your speed and add the combine flour and salt.

Chill the dough for about 15-20 minutes or until a little firm.

Divide the dough into 3 parts and on a floured surface (preferably cold) roll out each portion until you have a circle shape that is about a 1/4 of an inch. We don’t want it to be too thick, but not to thin that the dough will fall apart.

Using the start cookie cutter, cut as many starts to fill up a baking sheet lined with parchment. These don’t spread out while baking, so it’s perfectly fine to not leave space between each cookie.

Spoon about 1/4 of tsp of the strawberry preserves into the middle of each star and carefully start to bring the edges together to fold in as if you were sealing a little pouch.

Prepare your egg wash by mixing the egg with 1 tsp of water or milk and brush it all over the dough. Sprinkle some turbinado sugar on top of each cookie and bake at 375 degree F for 13 minutes or until golden brown.

Take them out of the oven immediately after they start looking golden. The dough on these is very delicate.

Let them cool and enjoy!

I like to give these out during the holiday season to my neighbors and friends. They look like little ornaments so I think they add to the fun.
I hope you will give these a try. Leave me a message if you do.

Thanks for stopping by! See you soon!