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Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

prep:
30 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 45 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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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2018
I made it with whole wheat flour second batch I knew to add 2 tbsp. water to make the dough more workable. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/18/2016
These are very good! I roll them in confectioner's sugar after cooling for several minutes. Instead of jam and cornstarch I use different flavored fillings from the Solo can. Yum Read More
Rating: 5 stars
12/05/2018
I made it with whole wheat flour second batch I knew to add 2 tbsp. water to make the dough more workable. Read More
Rating: 3 stars
12/28/2020
Dough was way to thick to roll out just 24 cookies. Even with egg wash glue and fork crimping they all opened up in the oven. Dough needed to be rolled out much thinner than stated and could make double the amount of cookies. 2 out of my 6 family members liked them so I’ll try again another time with a lot thinner dough. Read More
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