Home Party Dessert Recipe
2/18/2010
Jam-Filled Cream Cheese Cookies
8 oz bar cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 t salt
1 egg yolk
1/2 t water
1 1/2 cups jam, jelly or preserves
>how to make<
*In a large bowl, using en electric mixer, beat cream cheese, butter and sugar until light and fluffy.
*With mixer on low, add flour and salt; beat until combined.
*Divide dough into 3 portions; flatten each into a disk.
*Roll each disk to an 1/8" thickness between sheets of parchment.
*Stack dough (still in parchment) on a baking sheet; refrigerate about 20 minutes.
(To store, wrap in plastic and freeze on sheet, up to 2 weeks.)
*Preheat oven to 375 degrees.
*Mix egg yolk with water.
*Working with 1 dough sheet at a time, peel off parchment.
*With a 2.5" round or 2" star-shaped cookie cutter, cut out cookies.
*Spoon 1/2 t jam into center of each and brush exposed dough with egg wash.
*When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.
*Arrange cookies 2" apart, on 2 parchment-lined baking sheets and refrigerate about 20 minutes.
*Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.
*Let cool completely on wire racks.
(To store, cover and keep at room temperature, up to 4 days.)
-makes 48 cookies-
Note: This recipe was taken from "Everyday Food" by Martha Stewart.
8 oz bar cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 t salt
1 egg yolk
1/2 t water
1 1/2 cups jam, jelly or preserves
>how to make<
*In a large bowl, using en electric mixer, beat cream cheese, butter and sugar until light and fluffy.
*With mixer on low, add flour and salt; beat until combined.
*Divide dough into 3 portions; flatten each into a disk.
*Roll each disk to an 1/8" thickness between sheets of parchment.
*Stack dough (still in parchment) on a baking sheet; refrigerate about 20 minutes.
(To store, wrap in plastic and freeze on sheet, up to 2 weeks.)
*Preheat oven to 375 degrees.
*Mix egg yolk with water.
*Working with 1 dough sheet at a time, peel off parchment.
*With a 2.5" round or 2" star-shaped cookie cutter, cut out cookies.
*Spoon 1/2 t jam into center of each and brush exposed dough with egg wash.
*When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.
*Arrange cookies 2" apart, on 2 parchment-lined baking sheets and refrigerate about 20 minutes.
*Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.
*Let cool completely on wire racks.
(To store, cover and keep at room temperature, up to 4 days.)
-makes 48 cookies-
Note: This recipe was taken from "Everyday Food" by Martha Stewart.
Labels: cookie recipes, cream cheese recipes, jam cookie recipes
2/02/2010
Raspberry Brownies
For Brownies:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1/3 cup butter, melted
1/3 cup evaporated milk
2 eggs
2 T light corn syrup
1 T raspberry liqueur
1 t vanilla extract
raspberries for garnish
1 T powdered sugar
For Glaze:
1/2 cup powdered sugar
1 T unsweetened cocoa powder
1.5 T raspberry liqueur
1/4 t vanilla extract
>how to make<
*Spray a 9x9x2" baking pan with nonstick oil spray; set aside.
*In a large bowl combine the flour, granulated sugar, brown sugar, and cocoa powder.
*Make a well in the center.
*Add the melted butter, evaporated milk, eggs, corn syrup, raspberry liqueur, and vanilla extract.
*Beat with a spoon till well mixed.
*Spread the batter into the prepared baking pan.
*Sprinkle raspberries on top.
*Bake in a 350 degrees oven for 40 minutes.
*Cool in pan on a wire rack.
*In the mean time stir together the glaze ingredients in a small bowl.
*Sift powdered sugar over the top of brownies.
*Drizzle with glaze.
*Let stand about 30 minutes or till glaze is set.
*Cut into bars.
-Makes 16-
For Brownies:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1/3 cup butter, melted
1/3 cup evaporated milk
2 eggs
2 T light corn syrup
1 T raspberry liqueur
1 t vanilla extract
raspberries for garnish
1 T powdered sugar
For Glaze:
1/2 cup powdered sugar
1 T unsweetened cocoa powder
1.5 T raspberry liqueur
1/4 t vanilla extract
>how to make<
*Spray a 9x9x2" baking pan with nonstick oil spray; set aside.
*In a large bowl combine the flour, granulated sugar, brown sugar, and cocoa powder.
*Make a well in the center.
*Add the melted butter, evaporated milk, eggs, corn syrup, raspberry liqueur, and vanilla extract.
*Beat with a spoon till well mixed.
*Spread the batter into the prepared baking pan.
*Sprinkle raspberries on top.
*Bake in a 350 degrees oven for 40 minutes.
*Cool in pan on a wire rack.
*In the mean time stir together the glaze ingredients in a small bowl.
*Sift powdered sugar over the top of brownies.
*Drizzle with glaze.
*Let stand about 30 minutes or till glaze is set.
*Cut into bars.
-Makes 16-
Labels: brownies recipe, chocolate raspberry glaze, raspberry brownies recipe
