Monday, December 27, 2010
Recipe: Strawberry Rhubarb Filled Cookies
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
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.