Recipe from the December issue of Everyday Food magazine (everydayfood mag.com). Makes 48 cookies. Ingredients 8-ounce bar cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room ...

Jams, jellies and preserves that include pectin work best as a cookie filling. If you like, brush top of filled star cookies with egg wash and sprinkle with sugar before baking. 1. In a large bowl ...

“Starting on page 296 — with a chocolate chip cookie recipe — are page after page of recipes for cookies made without eggs,” James says. “There are 500 classic recipes in the book that ...

4.Roll and Cut the Dough: On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Using a knife or cookie ...

Next in the mixer, Adam adds the the secret weapon of all weapons: brandy. "This adds another little depth of flavor," he explains. Next, slowly add five cups of flour and 1/4 teaspoon of salt.

Remove logs from freezer, spoon about 3 Tbsp. raspberry or apricot jam along channel in each log. Bake logs until dough is set and golden brown underneath, 18–20 minutes. Let cool on baking sheet.

1. Make the batter. With a rubber spatula, blend the softened butter with the sugar in a mixing bowl until well combined. Mix in the salt and vanilla paste (you can replace this with extract).

Spoon 1 rounded teaspoon of jam onto one half of each round, leaving a 1/4-inch border; fold the other half over to enclose the jam. Using the tines of a fork, press the edges together to seal.

Beat cream cheese in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add crème fraîche, sugar, vanilla, cinnamon, lemon zest, and 2 tablespoons bourbon.