Berry-Cream Cookie Snaps
4 oz cream cheese, softened
1/4 cup sugar
2 tbsp Dickey Farms Strawberry Jam
1/4 cup heavy whipping cream, whipped
1-3 drops red food coloring, optional
1/2 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
2 large egg whites, room temperature
1/4 tsp vanilla extract
1/4 cup butter, melted and cooled
Chopped fresh strawberries, optional
Preheat oven to 400°F. Beat cream cheese, sugar, and strawberry jam until blended. Fold in whipped cream and, if desired, food coloring. Refrigerate.
For batter, whisk sugar, flour, and salt. Stir in egg whites and vanilla until smooth.
Whisk in butter until blended.
Line baking sheets with parchment. Preparing 4 cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pans. Bake until edges are lightly browned, 5-8 minutes.
Loosen each cookie and curl around a wooden spoon handle. Press lightly to seal; hold until set, about 20 seconds. Transfer to waxed paper to cool. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften.
Before serving, spoon filling into cookie shells. Or pipe it by cutting a small hole in the tip of a pastry bag and inserting a star tip, then transferring filling to bag. After filling shells, dip ends of cookies into chopped strawberries if desired. Refrigerate leftovers.
*Recipe from Taste of Home