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Berry-Cream Cookie Snaps

My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like.

26 ServingsPrep: 40 min. Bake: 5 min./batch

Ingredients

4 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons seedless strawberry jam
1/4 cup heavy whipping cream, whipped
1 to 3 drops red food coloring, optional
BATTER:
1/2 cup sugar
1/3 cup all-purpose flour
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted and cooled
Chopped fresh strawberries, optional

Directions

For filling, in a small bowl, beat the cream cheese, sugar and jam
until blended. Fold in whipped cream and food coloring if desired.
Chill.
In a small bowl, whisk the sugar, flour, egg whites, vanilla and salt
until smooth. Whisk in butter until blended. Line baking sheets with
parchment paper. Preparing four cookies at a time, drop batter by
1-1/2 teaspoonfuls 4 in. apart onto prepared pans. Bake at 400°
for 5-8 minutes or until edges are lightly browned.
Loosen each cookie and curl around a wooden spoon handle. Press

2 of 2

Berry-Cream Cookie Snaps (continued)

Directions (continued)

lightly to seal; hold until set, about 20 seconds. Remove and place
on waxed paper to cool. Continue with remaining cookies. If cookies
become too cool to shape, return to oven for 1 minute to soften.
Just before serving, pipe or spoon filling into cookie shells. Dip
ends of cookies into chopped strawberries if desired. Refrigerate
leftovers. Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 69 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 47 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.