My mom and I created this recipe by combining two different ones. The cute cookies are crispy on the outside yet light and fluffy inside. You could also bake them flat and serve the filling as a cookie dip.
—CRYSTAL BRIDDICK COLFAX, IL
PREP: 40 MIN. • BAKE: 5 MIN./BATCH • MAKES: ABOUT 2 DOZEN
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 large egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted and cooled
Chopped fresh strawberries, optional
1. For filling, in a small bowl, beat cream cheese, sugar and jam until blended. Fold in whipped cream and, if desired, food coloring. Chill.
2. In a small bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in the butter until blended.
3. 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 the edges are lightly browned.
4. Loosen each cookie from pan and curl around a wooden spoon handle. Press lightly to seal and 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.
5. Just before serving, pipe or spoon filling into cookie shells. Dip ends of cookies into chopped strawberries if desired. Refrigerate leftovers.