Welcome to another day of cookies!
Since my first day of cookies involved peanut butter, it’s only appropriate that today’s cookie involves jelly.
Marionberry jelly, in this case.
For those of you who aren’t privileged to dine on this delectable west coast treat, marionberry jam is the best jam in all the land. I first experienced this delight while working at a summer camp outside of Seattle. Becca and I were pretty obsessed with it that summer and spent the next several years mailing each other jam. And that’s why we’re friends. Because friends share jam. And jams. Becca always sends me the best music.
Anywho, jam is really good, and it tastes good on a cookie.
recipe adapted from Southern Living
1 (15-oz) package refrigerated piecrusts
1 egg white, lightly beaten
2 tablespoons granulated sugar
3 oz 1/3 less fat cream cheese, softened
1/4 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract (I used vanilla extract because the smell of almond extract makes me want to barf)
5 0z seedless jam (I used marionberry jam)
Preheat oven to 400 degrees.
Unroll piecrusts on a lightly floured surface. Cut with a cookie cutter (I used a star shape in an attempt to be festive). Reroll remaining dough, and repeat procedure. Brush one side of each cookie with egg white, and sprinkle evenly with granulated sugar. Place cookies on ungreased baking sheets. Bake for 7-8 minutes, or until lightly browned. Let cool on wire racks.
Stir together cream cheese, powdered sugar, 2 tablespoons butter, and vanilla (or almond) extract until blended.
Spread cream cheese mixture evenly on unsugared side of the cookies. Spread about 1/2 teaspoon jam over mixture. (I just mixed the jam into the cream cheese mixture and spread it all on at once.) Top with remaining cookies, making jamwiches.
The original recipe calls for a white chocolate drizzle over the cookies. This would probably taste delicious, but I have zero luck in the white chocolate melting department. As in, it gets super chunky and un-drizzle-able. So if you have better luck, definitely give it a try.
If I may make a recommendation for these little jamwiches, I would suggest using sugar cookie dough, rather than piecrust. These were tasty, but I think I was craving something more cookie-like than these flaky little guys.
Be sure to check out Becca’s brown butter snickerdoodles over at One Many Extras! They look awesome!