Here is another british in spired treat! I love making these because I love making jam and want to show off my jam skills... well there is never enough jam jars for me to give a jar to everyone, so I can fill these tasty buttery soft cookies with my Alaskan Jam and they are so tasty! Also they can be modified with adding Peanut Butter and then they become PB & J drops. Enjoy!!!
9 oz unsalted butter softened
5 oz powered sugar
1 egg yolk. Lightly beaten
3 ¼ oz cream cheese, softened and cut into cubes
1 ½ tsp vanilla
1 tsp Lemon zest
¼ tsp Baking powder
½ tsp Baking Soda
2 ¾ cups of Flour sifted
½ cup various jams
¼ tsp Salt
Preheat oven to 350
Cream butter, sugar, and egg in mixer. Beat until mixture is pale and fluffy. Add cream cheese, vanilla and lemon zest. Combine flour, Soda, powder and salt. Then add flour mixture to creamed mixture. Mix together until soft dough forms. Let dough rest 5 min, until it firms up a bit.
Using a ½ ounce portion scoop, separate dough into pieces. Roll dough into balls. Transfer dough onto baking tray. Using your thumb, make a small indent in the center slightly pressing the dough. Spoon ¼ tsp of jam into each hole.
Bake for 10-12 min, or until lightly golden. Cool for a few min on try then transfer to wire rack.
Tip: Best eaten the day they are made, but will keep in air tight container for 2-3 days. If needing to store them longer, line container with wax paper and cover with wax paper before you close the lid.
For peanut butter and jam drops: omit half the amount of cream cheese and sub with creamy peanut butter, if wanting the nuttiness of the peanut, sprinkle with chopped nuts!