Deb, you have done it again. Sucked me in completely with a recipe that can go in the direction of a flaky jam-filled croissant cookie, or become the most divine canape filled with herbed goat cheese. How is that possible? Read on, dear blogophile:)
The sweet version leads, with hints for the savory version buried inside:
Crescent Jam and Cheese Cookies
Adapted from The Gourmet Cookie Book and Smitten Kitchen
You can fill these beauties with Nutella, with chocolate chips, different jams and maybe even chestnut paste. Having no sugar in it, the dough is also destined for savory applications to, be it herbed goat cheese, a nugget of firm cheese, or a slip of caramelized onions.
Makes about 30 cookies
2 sticks (1 cup, 8 ounces or 227 grams) unsalted butter, softened
7.5 ounces farmer cheese (a lowfat cottage/ricotta-style cheese)
2 tablespoons (1 ounce or 30 grams) sour cream
1/4 teaspoon vanilla
2 cups (8 3/4 ounces or 250 grams) all-purpose flour, plus additional for rolling cookies out
1/4 teaspoon salt
Jam or preserves (raspberry, apricot or cherry)
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.
* Or enough pot cheese to fill a 1 cup measure once forced through a sieve. (Pot cheese is the primary recommendation of the recipe, but I didn’t test it with this so cannot provide a definite weight.)
Now don’t these look divine?
Thanks to Smitten Kitchen for the recipe and photo.