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Berry-Cream Cookie Snaps Recipe
Berry-Cream Cookie Snaps Recipe photo by Taste of Home
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Berry-Cream Cookie Snaps Recipe

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4.5 6 6
Publisher Photo
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.
TOTAL TIME: Prep: 40 min. + chilling Bake: 5 min./batch + cooling
MAKES:26 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 5 min./batch + cooling
MAKES: 26 servings

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
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1/4 teaspoon vanilla extract
  • 1/4 cup butter, melted and cooled
  • Chopped fresh strawberries, optional

Nutritional Facts

1 cookie: 72 calories, 4g fat (3g saturated fat), 12mg cholesterol, 44mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein.

Directions

  1. Preheat oven to 400°. Beat cream cheese, sugar and jam until blended. Fold in whipped cream and, if desired, food coloring. Refrigerate.
  2. 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 paper. Preparing four 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.
  3. 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.
  4. Just before serving, spoon filling into cookie shells. Or pipe it by cutting a small hole in the tip of a pastry bag or in a corner of a food-safe plastic 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. Yield: about 2 dozen.
Originally published as Berry-Cream Cookie Snaps in Taste of Home June/July 2005 , p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Berry-Cream Cookie Snaps

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
JenandBry User ID: 8216959 218339
Reviewed Jan. 19, 2015

"I made this for my son's Prom night dinner. This cookie takes a little extra work. Very delicate flavor with a formal presentation."

MY REVIEW
kaly_ab User ID: 1070646 206478
Reviewed Oct. 23, 2012

"I loved everything about this recipe. Definitely worth the work, it is a show stopper on the cookie tray."

MY REVIEW
donna1203 User ID: 1770543 56234
Reviewed May. 29, 2011

"Delicious recipe although they are a lot of work. Be sure to flatten the batter with the back of the teaspoon or your shells will be mini. After we figured out this trick, they were much better. Tastes like a fortune cookie with a refreshing filling!"

MY REVIEW
sgates20 User ID: 3414587 144234
Reviewed Dec. 27, 2009

"these were really good! They weren't too hard to make either."

MY REVIEW
jklmnop User ID: 1871419 123556
Reviewed Nov. 19, 2009

"I loved these cookies. I made the cookies and kept them in an airight container til I needed to fill them. Kept filling in ziplock bag with a small hole cut in in corner for easy filling."

MY REVIEW
welcomemom2002 User ID: 3011584 145092
Reviewed Sep. 1, 2009

"These taste great, but get soggy quickly. I would suggest not having leftovers. Maybe not fill all the cookies at once, so they don't get soggy"

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