Rating: 5 stars
3 Ratings
  • 5 star values: 3
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I started making these jam-filled half-moon cookies in college to keep me energized while I studied, and I still make them as a special treat for my friends every holiday. They are a bit labor-intensive, but very much worth the work.

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Recipe Summary

cook:
15 mins
additional:
1 hr
total:
1 hr 45 mins
prep:
30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Stir 1/2 the flour into creamed butter mixture until incorporated; mix in remaining flour until dough is just combined. Refrigerate dough until chilled, at least 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  • Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.

  • Turn dough onto a floured work surface and roll into 1/4-inch thickness. Cut dough into 3-inch circles using a cookie cutter or the rim of a coffee mug. Spoon about 1 teaspoon jam down the center of each circle. Fold dough circles in half and crimp edges together using a fork. Arrange folded dough on the prepared baking sheet.

  • Bake in the preheated oven until cookies are golden brown, about 15 minutes.

Nutrition Facts

194 calories; protein 2.4g; carbohydrates 21.6g; fat 11.1g; cholesterol 30.6mg; sodium 82.4mg. Full Nutrition
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