May Cookie Carnival Part 2 - Berry Cream Cookie Snaps

The second installment for the Cookie Carnival this month features a very different type of cookie. It looks more like a cannoli than a cookie! But, hey, it gave me an opportunity to pull out my cannoli forms and put them to good use!

The cookie itself isn't very fancy... the inside is what gives it the most flavor. Inside the cookie is a delicious strawberry/cream cheese mixture. My filling didn't end up as thick as I would have liked, but it tasted great!


Thanks to Tami of Tami's Kitchen Table Talk for hosting the Carnival!

Berry Cream Cookie Snaps
Taste of Home

Ingredients
4 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons seedless strawberry jam
1/4 cup heavy whipping cream, whipped
1 to 3 drops red food coloring, optional

BATTER:
1/2 cup sugar
1/3 cup all-purpose flour
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup chopped fresh strawberries
Additional sugar

For filling, in a small bowl, combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill.
In a small bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pan. Bake at 400° for 5-8 minutes or until edges are lightly browned.

Immediately remove one cookie at a time from parchment and form into a tube around a greased clean round wooden clothespin. Press lightly to seal; hold until set, about 20 seconds.

Remove cookie from clothespin; place on waxed paper to cool. Continue with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften. Repeat with remaining batter.


Just before serving, pipe or spoon filling into cookie shells. Dip end of cookie into strawberries and additional sugar. Refrigerate leftovers. Yield: about 2 dozen.