Jam Filled Cream Cheese Cookies

Step 1

In a large bowl, using an electric mixer, beat cream cheese, butter and sugar until light and fluffy.  With mixer on low, add flour and salt; beat until combined (do not overmix).

Step 2

Divide dough into 3 portions; flatten each into a disk and wrap with plastic wrap; refrigerate 20 minutes.  (To store, wrap in plastic and freeze up to 2 weeks.  Thaw until pliable before using.)

Step 3

Preheat oven to 375 degrees F., with racks in upper and lower thirds.  Line baking sheets with parchment paper.

Step 4

Mix the egg yolk with 1/2 teaspoon of water.  Work with 1 disk of dough at a time, and roll out the dough on a floured surface to 1/8-inch thickness. With a 2-inch star cookie cutter, cut out the cookies.  Spoon 1/2 teaspoon of jam into the center of each. Shape the cookies by folding the points of the star into the center. Brush each cookie with egg wash and use a toothpick to press several times into the center of the cookie to secure the middle. Don't bake the cookies with toothpicks in the middle. Sprinkle chunky white sugar on top. Arrange the cookies 2 inches apart, on two parchment-lined baking sheets and refrigerate the assembled cookies for 20 minutes (re-roll the scraps and needed, and repeat with the remaining disks of dough).

Step 5

Bake the chilled cookies until they are light golden brown, about 15 minutes, rotating sheets halfway through.  Let cool completely on wire racks.  (To store, cover and keep at room temperature, up to 4 days.)