Monday, December 27, 2010

Recipe: Strawberry Rhubarb Filled Cookies

These cookies could have many names.  My brother-in-law calls them pastry cookies, my father-in-law calls them filled cookies.  I have seen them called bow tie cookies.  No matter what they are called, they are delicious and easy to change up the flavors, simply by using a different filling!  The filling is jam, spreadable fruit or even jelly.  I used strawberry rhubarb, because I love the tang of the rhubarb with the sweet flavor of the strawberries.  (One of the best combinations ever, by the way!)
The pastry has no sugar, so all the sweetness comes from the filling.  It is a nice contrast and a nice change of pace from all the sweet Christmas treats.

8 oz cream cheese
1 cup butter
3 cups flour

1 egg
2 cups strawberry rhubarb jam

In a mixer, beat the softened cream cheese and butter until combined and light.
Add the flour, starting with 2 cups and add another 3/4 cup as needed.  Reserve the remaining flour for rolling the dough.
Form the dough into a steady ball and knead.  Diving into 4 portions.  Place each portion between sheets of wax paper and flatten into a rectangle shape.  Stack all 4 flats of dough (and wax paper) and chill in the fridge until ready to use.  (Chill at least 3 hours to set the dough).

Remove from fridge and let soften a bit - about 5 minutes.  Heat oven to 400.
Line baking sheets with parchment paper.
Beat egg with a fork in a small bowl.

Score dough into even squares (about 2 1/2") and slice with a knife or pizza cutter.  Place a spoonful of dough down the square diagonally.  Pull one point of the square diagonally across the jam.  Paint a dab of egg on the top of the point and bring the opposite point of the square pastry to the center.  Press the two pastry pieces together and get a firm seal.  (This will prevent the pastry from opening during baking).
Bake in oven for 10 - 12 minutes until slightly brown on the edges.
Let cool on a wire rack and dust with powdered sugar.

These can be frozen in a freezer bag for 2 months.

No comments: