Strawberry Lilies
Yield
servingsPrep
30 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
granulated |
|
| 1 | cup |
butter
softened |
|
| 3 | ounces |
cream cheese
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
strawberry jam
|
*
|
| 1 | x |
powdered sugar
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
granulated |
|
| 237 | ml |
butter
softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
strawberry jam
|
*
|
| 1 | x |
powdered sugar
optional |
*
|
Directions
In a large mixer bowl, combine the sugar, butter, cream cheese and vanilla extract.
Beat on medium speed, scraping the bowl often, for about 1 minute until well mixed.
Reduce the speed to low; add the flour and salt.
Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
Divide the dough into 4 equal portions.
Wrap in plastic wrap.
Refrigerate for at least 2 hours until firm.
Preheat oven to 375℉ (190℃).
On a lightly floured surface, roll out the dough, one portion at a time, to ⅛ inch thick.
Keep the remaining dough refrigerated.
Cut with a 2-inch round cookie cutter.
Place on cookie sheets 1 inch apart.
Spoon ¼ teaspoon jam onto the center of each circle; spread to within ¼ inch of the edge.
With a thin spatula, fold the dough over the jam to form a lily shape; gently press the narrow end to seal.
The jam will show at the toop and the cookies will be cone-shaped.
Repeat with the remaining dough and jam.
Bake for 7 to 11 minutes, or until the edges are very lightly browned.
Cool completely.
Sprinkle the cooled cookies lightly with powdered sugar.
