February 15, 2011 Shoot for the moon (crescent “moon,” that is)
I apologize for not posting in such a long time, I’ve been swamped with schoolwork. With my chemistry exam FINALLY behind me, I am now able to focus some attention on my long-neglected blog and post some long-awaited entries. My mom asked (begged) me to make these cookies for New Years Eve, but I didn’t want to because I thought they sounded boring. I wanted to make something showy, not settle for a little cookie. Needless to say, I was so wrong in my thinking… everyone loved the cookies, especially me. I guess they say “Mama knows best!” for a reason! These cookies were so simple, and so delicious. The sweetness of the various fillings was complimented perfectly by the flaky, faintly sweet exterior.
Crescent Jam (or nutella) and Cheese Cookies – Smitten Kitchen
Makes about 30 cookies
2 sticks unsalted butter, softened
7.5 ounces farmer cheese
2 tablespoons sour cream
1/4 teaspoon vanilla
2 cups all-purpose flour, plus additional for rolling cookies out
1/4 teaspoon salt
Jam or preserves (I used blackberry and apricot jam, and nutella)
Milk, for brushing cookies
Powdered sugar, for dusting
Cream butter in a large bowl with an electric mixer until smooth. Force cheese through a sieve right onto creamed butter and stir it in. Add the sour cream and vanilla and combine the mixture well. Whisk or sift together flour and salt in a separate bowl and gradually blend it into the cheese mixture. Wrap the dough in plastic and chill it for at least 3 hours.
Preheat oven to 400°F. Roll one-fourth of the dough out very thinly on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about 1/2 teaspoon jam or preserves in the center of each. Fold the dough in half on the diagonal, pressing firmly down to seal the two sides around the jam. Roll the triangle into crescents, starting at the wide end. Arrange crescents on a baking sheet (they won’t expand terribly much, so just an inch or so between them is fine), brush them lightly with milk and bake them for 15 to 20 minutes, until they are golden. Transfer the cookies to a wire rack and dust them with powdered sugar. Continue making cookies in the same manner until all the dough is used.