You know when you think that you might be good at something…let’s say baking. You think you are good at baking. And then you decide to do a baking challenge and you realize, “Hey girl, you actually aren’t that good at baking. This shit is difficult and you kinda suck at it”. Well, that exact thing has happened to me over the past few days. It’s a hard pill to swallow.
But I’m going to keep on keeping on and continue baking cookies. Day 2 – these cookies looked so pretty in the November issue of Canadian “House and Home” magazine, where they had landed a runner-up prize in H&H’s recent cookie contest, that I had to give them a try.
It was a fairly basic recipe and the dough was simple to make (yes, I followed the instructions on this one), but things fell apart for me when it came to shaping the dough. The dough just didn’t want to bind and so they ended up looking nothing like the picture in the magazine. Even though they weren’t picture perfect, they were super tasty. The buttery pastry and the sweetness of the jam worked well together and the end result wasn’t overly sweet. I would absolutely make these again and think these would be best served warm, with a strong cup of coffee.
With the dough having to be refrigerated on two separate occasions in the recipe (once for 2 hours), these do take a bit of time to prepare so do keep that in mind if you are wanting to try them.
Raspberry Cream Cheese Pastries (Makes 60)
2 cups all-purpose flour, sifted
1/4 tsp salt
1 cup unsalted butter, softened
1 250g bar Philadelphia-style cream cheese, softened
1/2 cup icing sugar, sifted
3/4 cup raspberry jam
1 egg, lightly beaten
In a small bowl, combine flour and salt.
In an electric mixer, beat butter, cream cheese and sugar until smooth, 1 minute. Reduce speed to low. Gradually add dry mix until combined. Divide dough into 3. Wrap each portion in plastic wrap. Refrigerate for 2 hours.
Preheat oven to 375F. On lightly floured surface (I had to more than lightly flour as the dough was sticky), roll each dough portion to 12″ square about 1/8″ thick. Using a pizza cutter, cut dough into 2″ squares. (Gather, chill and reroll scrap). Place squares on parchment-lined baking trays. Place 1/2 tsp of jam in centres. Fold one corner to centre. Dab folded corner with egg. Fold opposite corner on top, pressing down lightly. Cover tray with plastic wrap and refrigerate for 20 minutes.
Bake until lightly golden at edges, about 12 minutes. Cool completely. Store in airtight container for up to 5 days.
Recipe by Joyce Stempkowsky, found in Canadian “House & Home”, November 2014