- 24
- 45 mins
- 55 mins
Ingredients
- 14 ounces all purpose flour
- 4 oz. confectioners’ sugar
- 6 oz. butter
- 1 egg
- Pinch of salt
- 3 oz. sour cream
- 6 oz. cream cheese, room temperature
- 3 oz. sweetened condensed milk
- 2 tbs lemon juice
- Strawberry jam
- Red and green food coloring, and wooden skewers
Preparation
Step 1
Cookie dough:
In medium mixing-bowl, mix together all ingredients to form ball.
Divide dough in two, and gather each portion into slightly flattened ball.
Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 1/4 inch.
Using beveled cookie cutter, cut out circles and drape one circle over each bowl cavity of pan (turn pan upside down using back of pan), pressing to form smooth surface. (I used mini cupcake pan)
Chill while preheating oven to 350º.
Slip cookies into oven to bake for 10-12 minutes, until golden. Remove from oven and let them cool on pan for about 10 minutes
Let them cool completely on wire rack
When cold, prepare cheese filling. Mix sweetened condensed milk, sour cream (or whip cream) and cream cheese on medium bowl, until combined. Add lemon juice and mix well.
Place two tablespoons cheese cream on small bowl, and another two tablespoons on separate small bowl. Tint one of bowls with red food coloring, and the other one with green food coloring.
Place 1 teaspoon strawberry jam on every cookie bowl. Fill with cheese cream. Use wooden skewers and red and green mixes to decorate
Keep in fridge until set (about 4 hours if using sour cream, at least 24 hours if using whipping cream). They are better the next day. Can be stored several days on the fridge