Strawberry Lilies
Submitted by momofikn
Cream cheese butter cookies folded into delicate lily shapes with strawberry jam peeking out the top, finished with a dusting of powdered sugar. A stunning addition to any holiday cookie tray.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
2 hrsThese are the cookies that make people stop and ask, “How did you do that?"
A rich cream cheese dough gets rolled thin, cut into rounds, and dotted with strawberry jam. Each circle gets folded into a cone shape that mimics a lily flower, with the ruby jam visible at the open end.
The dough itself is buttery and tender, almost pastry-like, and the cream cheese adds a slight tang that pairs beautifully with the sweet jam center.
A light snowfall of powdered sugar after cooling makes them look as elegant as they taste.
Kitchen Tips
- Chill the dough for a full 2 hours; it’s too soft to roll if it’s even slightly warm
- Work with one portion at a time and keep the rest refrigerated so it stays firm
- Use only a quarter teaspoon of jam per cookie; too much and they’ll leak during baking
- Press the narrow end of the cone firmly to seal, or they’ll unfurl in the oven
Ingredients
Directions
In a large mixer bowl, combine the sugar, butter, cream cheese and vanilla extract.
Beat on medium speed, scraping the bowl often, for about 1 minute until well mixed.
Reduce the speed to low; add the flour and salt.
Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
Divide the dough into 4 equal portions.
Wrap in plastic wrap.
Refrigerate for at least 2 hours until firm.
Preheat oven to 375℉ (190℃).
On a lightly floured surface, roll out the dough, one portion at a time, to ⅛ inch thick.
Keep the remaining dough refrigerated.
Cut with a 2-inch round cookie cutter.
Place on cookie sheets 1 inch apart.
Spoon ¼ teaspoon jam onto the center of each circle; spread to within ¼ inch of the edge.
With a thin spatula, fold the dough over the jam to form a lily shape; gently press the narrow end to seal.
The jam will show at the toop and the cookies will be cone-shaped.
Repeat with the remaining dough and jam.
Bake for 7 to 11 minutes, or until the edges are very lightly browned.
Cool completely.
Sprinkle the cooled cookies lightly with powdered sugar.
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