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Rated as 5 out of 5 Stars

"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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1 h 45 m servings 194
Original recipe yields 24 servings (2 dozen cookies)


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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.
  4. 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.
  5. Bake in the preheated oven until cookies are golden brown, about 15 minutes.

Nutrition Facts

Per Serving: 194 calories; 11.1 21.6 2.4 31 82 Full nutrition

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I made it with whole wheat flour, second batch I knew to add 2 tbsp. water to make the dough more workable.

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