Fill these cream cheese sandwich cookies with your favorite jam.
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2/3 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large Land O Lakes® Egg
1 teaspoon freshly grated lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup any flavor jam
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk
Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sugar, egg, lemon zest, and lemon juice; continue beating until well mixed. Add flour, baking powder, baking soda, and salt. Beat at low speed until well mixed. Cover; refrigerate 1 hour or until firm.
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on well-floured surface to 1/8-inch thickness. (Add additional flour to rolling surface as needed.) Cut with 2- to 3-inch cookie cutters.
Heat oven to 350°F.
To assemble cookies, spread 1/4 teaspoon jam in center of 1 cookie; top with second cookie. Gently press edges of cookies to seal. Place 2 inches apart onto ungreased cookie sheets.
Bake 8-10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar and vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Frost cooled jam-filled cookies with 1/2 teaspoon each.
If desired, tint frosting with 1 to 2 drops food color.