Work in this order: raspberry jam → cream cheese filling → cookie dough.
Put the frozen raspberries, raspberry puree, sugar, and lemon juice in a pot and bring to a boil, stirring with a wooden spoon or silicone spatula.
Once it boils, add the pectin.
Keep stirring until it thickens, then turn off the heat. It should still run off the spatula when lifted, with a little body to it.
Transfer the finished jam to a small bowl and let it cool.
In a bowl, mix the cream cheese and powdered sugar with a spatula or your hands, divide into 6 balls, and refrigerate until needed.
In a bowl, beat the butter, sugar, and salt with a hand mixer on medium speed for 30 seconds.
Add the egg and vanilla extract and beat for another 30 seconds.
Add the sifted cake flour, all-purpose flour, cornstarch, baking powder, and baking soda, and fold in gently with a spatula.
Add the white chocolate and mix evenly.
Wrap the finished dough in plastic wrap and refrigerate for at least 1 hour.
Divide the chilled dough into 6 pieces and flatten each into a round by hand. Add the raspberry jam, then the cream cheese filling, and wrap the dough around them.
Bake in an oven preheated to 175°C for 15–16 minutes.
Let them cool on the pan for 10 minutes, then move them to a cooling rack to cool completely.
Tips
If your chocolate pieces are large, chop them before adding.
Wrapping the dough so the top of the cream cheese peeks through slightly gives a prettier finish.
Because of the cream cheese, it’s best to keep them in the refrigerator or freezer in hot weather.
Stored airtight, they keep at room temperature for up to 3 days, or up to 3 weeks in the freezer.
Raspberry Jam Cream Cheese Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (6 pieces)
- raspberries 80g, frozen
- raspberry puree 100g
- sugar 40g
- lemon juice 10g
- pectin 1g (or 4g cornstarch)
- cream cheese 170g
- powdered sugar 15g
- unsalted butter 100g
- egg 50g
- cake flour 100g
- all-purpose flour 100g
- cornstarch 5g
- baking powder 2g
- baking soda 2g
- sugar 80g
- salt 1g
- white chocolate 60g
- vanilla extract 4g
Instructions
1. Work in this order: raspberry jam → cream cheese filling → cookie dough.
2. Put the frozen raspberries, raspberry puree, sugar, and lemon juice in a pot and bring to a boil, stirring with a wooden spoon or silicone spatula.
3. Once it boils, add the pectin.
4. Keep stirring until it thickens, then turn off the heat. It should still run off the spatula when lifted, with a little body to it.
5. Transfer the finished jam to a small bowl and let it cool.
6. In a bowl, mix the cream cheese and powdered sugar with a spatula or your hands, divide into 6 balls, and refrigerate until needed.
7. In a bowl, beat the butter, sugar, and salt with a hand mixer on medium speed for 30 seconds.
8. Add the egg and vanilla extract and beat for another 30 seconds.
9. Add the sifted cake flour, all-purpose flour, cornstarch, baking powder, and baking soda, and fold in gently with a spatula.
10. Add the white chocolate and mix evenly.
11. Wrap the finished dough in plastic wrap and refrigerate for at least 1 hour.
12. Divide the chilled dough into 6 pieces and flatten each into a round by hand. Add the raspberry jam, then the cream cheese filling, and wrap the dough around them.
13. Bake in an oven preheated to 175°C for 15–16 minutes.
14. Let them cool on the pan for 10 minutes, then move them to a cooling rack to cool completely.
https://hong-recipe.pages.dev/en/recipes/raspberry-jam-cream-cheese-cookie/
Hong's Recipe