Jam-Filled Cream Cheese Cookies

Well these are just downright gems for the repertoire. Gorgeous, check. Easy, check. Delicious, check. I've had a lot of recipe disappointments lately (not that you'd know because I do not post mediocrity), and these turning out so delightfully made my day! They're so pretty and so tasty and so charming I think they just might become holiday goody plate regulars!
Jam-Filled Cream Cheese Cookies
Makes about 4 dozen
8 oz bar cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 tsp coarse salt
1 egg yolk
1/2 tsp water
1 1/2 cups jam, jelly or preserves (make sure it has pectin; I used apricot and black raspberry)
Coarse sugar, optional

1. In a large bowl, using electric mixer, beat cream cheese, butter and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix.)

2. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment (I know that sounds thin but do it - it's ok!) Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes.

3. Preheat oven to 375. Mix egg yolk with water. Working with 1 dough sheet at a time, peel off parchment (save for baking.) With a 2-inch star shaped cookie cutter, cut out cookies and place 2 inches apart on parchment-lined baking sheets.

Tip: This is one recipe where it is advisable to line baking sheets with parchment instead of silicone mats. Mine got quite messy with each batch - cooked egg wash and a little jam overflow - so I had to wash them between batches. Much easier to use disposable parchment!
4. Spoon 1/2 tsp jam into center of each and brush exposed star points with egg wash. Shape cookies by folding points to center and pinching or pressing to seal. (Many of mine came open while cooking so make sure the points are all sealed well.) Sprinkle with coarse sugar. Refrigerate 20 minutes (I skipped this.)
5. Bake until cookies are light golden brown, about 15 minutes. Let cool completely on wire racks.

To store: Cover and keep at room temperature up to 4 days Recipe from Everyday Food, December 2009