Last updated on December 2nd, 2011
WHEN READER KATHLEEN — who is known around these parts as “Katreader” — sent me her grandmother’s recipe for Pillow Cookies, I knew I’d have to try them. These offer a delicious surprise in every bite: a dollop of sweet jam, concealed between layers of delightfully-tender cream cheese cookie dough. Turns out they are as fun to make as they are to eat:
Pillow Cookies
adapted from a recipe submitted by Kathleen Kaminski
Ingredients for about 2-dozen cookies
2 sticks (one cup) unsalted butter
1/2 cup (one 8-oz. package) cream cheese
2 cups flour, sifted
1 teaspoon salt
An assortment of jams — I used strawberry, apricot, and black raspberry
Confectioner’s sugar (for dusting)
Special equipment I used: an electric mixer; a 2-inch diameter biscuit cutter; parchment paper for lining a baking sheet
1. Cut cream cheese and butter into pieces; let soften to room temperature.
2. In an electric mixer, blend cream cheese, butter, and salt; gradually add the flour.
3. Divide the dough into 4 equal-size balls; flatten each ball into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
4. On a lightly-floured board, roll out one disk at a time to about 1/8-inch thickness. Cut out rounds with the biscuit cutter, placing each round on the parchment- (or Silpat-) lined baking sheet.
5. Here’s the fun part. Top each round with 1/2 teaspoon of your favorite jam; cover with another round, and press edges to seal.
6. Bake for 10-12 minutes at 400°, or until edges have slightly browned.
7. Transfer cookies to a wire rack and let them cool completely. Then dust with confectioner’s sugar, and ENJOY.
Incidentally, pillow cookies don’t have to be round. Kathleen’s grandmother cut the dough into strips, which she then folded over as for ravioli. As you can see up top, I made little empanadas with some of mine, by simply folding over a single round, and sealing its edge with the tines of a fork.
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Katreader says
I'm so pleased you showcased my grandma's recipe-she'd have been flattered, my mom will be thrilled too! I hope you enjoyed them! Perhaps when I get around to my holiday baking I'll give them a try myself!
Kevin Lee Jacobs says
Katreader – Yes, I enjoyed them…and how! Thanks for turning me on to these fabulous treats.
Terry says
oh yummmm!!! Looks like another bite-sized morsel of deliciousness.
Adele says
If I could reach through the computer I'd steal all your cookies! The empanada-shaped ones look especially easy to manage.
pauleena says
Nice. I'm looking for more coockie recipes. Is that available online? server support company
Denise says
I was very confused when there was no sugar, so I added some but they were flat and seemed to be missing more. what did i do wrong/
Chelsea says
I know these don’t have sugar which the filling is supposed to add a small about of sweetness. These cookies aren’t really meant to be sweet. I worked in an Italian bakery where they made these and to add a little sweetness we made a glaze of powdered sugar, water, and a touch of lemon extract. You want it thick to stay on the cookie. But it will add the perfect amount of sweetness!
Gloria says
Hi Kevin, In the ingredient list above you mention “1/2 cup (one 8-oz. package) cream cheese”.
I believe an 8 oz package of cream cheese is a full cup and I think that would be the proper proportion rather than 1/2 cup. But thought I should check in with you just to be sure of the correct amount. 🙂