About:

These are cream cheese cookies with wheat flour makes it healthier. These are bit softer in the center and crispier on the edges. The jam filling makes it a perfect treat, I used prune jam in this cookies but you can use any flavour of jam.

Yields: 18-20 cookies
Preparation time: 15 minutes
Baking time: 15-20 minutes

Ingredients: 

• Low fat cream cheese-100gms
• Olive oil spread/butter-4-5tbsp
• Honey/brown sugar-1/2cup
• Wheat flour-1cup
• Corn starch-3-4tbsp
• Vanilla extract-1tbsp
• Baking powder-1/2tsp

Prune jam:

• Pitted prunes-150-200gms
• Honey-4tbsp
• Water-just enough to cover prunes
• Lime juice-2tsp

Procedure:

• Pre-heat the oven at 170deg, line and grease the baking tray and set aside.
• Cream together olive butter, honey, cream cheese until well mixed. Add in vanilla flavour mix well
• Combine wheat flour, corn starch, salt in other bowl.
• Gradually sift in flour to the cream cheese-butter mixture and stir until blended well.
• Chill the dough for 30minutes.

Meanwhile prepare the jam:

• Soak prunes for 2hours, rinse and then place into a saucepan.
• Add water and honey/brown sugar to the pan, bring to the boil then reduce heat and simmer until the prunes have completely softened (about 15-20minutes).
• Stir every so often to ensure they do not stick to the pan.
• Once the prunes are soft and most of the water has been absorbed remove from the heat.
• Cool a bit and smooth by pureeing it/ just mash it using the fork but might be bit chunkier in texture.

For cookies:

• Remove the cookie dough from the refrigerator and place dough in a piping bag fitted with star tip, squeezing the dough toward the tip of the bag to eliminate air pockets
• Hold the bag perpendicular to a baking sheet, aiming the tip where you want the center of the cookie to be. Squeezing firmly on the bag’s end, pipe the cookies by guiding the bag in a counterclockwise spiral out from the cookie’s center.
• With the end of a wooden spoon, make an indentation about 1/2inch wide and 1/2inch deep in the center of each spiral, dip the spoon handle in flour if it sticks to the cookie dough.
• Place a teaspoon of jam into each cookie indentation to fully fill, don’t overfill or the jam wil run out onto cookie.
• Bake cookies until the edges are golden brown, about 15-20minutes.
• Let the cookies sit on the baking sheet for 5minutes before removing to a rack to cool.

Note:

• Using wheat flour makes the cookies bit softer but the tastes delicious.
• Can use readymade jam of any flavour/any homemade jam as the filling.
• Instead of piping can go for the easier way – just makes balls, make an indent in cookies-fill jam and bake