My mom used to make a version of these little goodies with a pack of crescent rolls, strawberry jam, cream cheese and sugar. She wasn’t a great cook, but boy could she ever whip up a goodie late at night! Smitten Kitchen makes the real thing, low sugar and sophisticated, and it only takes 10 minutes. Your dinner guests will want to meet your pastry chef. Happy New Year!
Here is SK’s full recipe. Click here to read the entire post and how to knock these out in 10 minutes.
Crescent Jam and Cheese Cookies
Adapted from The Gourmet Cookie Book
We are so infatuated with these cookies that I’m breaking my Never Post About Cookies Right After Christmas, When The World Is Cookie-d Out, Rule to tell you about them today. We want to fill them with Nutella, with chocolate chips. We want to try out different jams and maybe even some of that exalted chestnut paste. Plus, having no sugar in them, they seem destined for savory applications to, be it herbed goat cheese or a slip of caramelized onions.
Makes about 30 cookies
2 sticks (1 cup, 8 ounces or 227 grams) unsalted butter, softened
7.5 ounces farmer cheese (a lowfat cottage/ricotta-style cheese; I buy mine from Friendship)*
2 tablespoons (1 ounce or 30 grams) sour cream
1/4 teaspoon vanilla
2 cups (8 3/4 ounces or 250 grams) all-purpose flour, plus additional for rolling cookies out
1/4 teaspoon salt
Jam or preserves (I used raspberry)
Milk, for brushing cookies
Powdered sugar, for dusting
