Cream Cheese Frills

These cookies have no sugar in the dough and rely completely for sweetness on the sugar in the preserves, so if you don’t like oohy gooey stick-to-your-teeth-type cookies, these are probably the ones you will like. They are not only beautiful, but also have a melt-in-your-mouth quality that is delicate and delicious. Once we figured out how to keep them from opening up in the center as they baked, with toothpicks, they were a snap to make. Using a fluted pastry wheel to cut them gives them a little bit fancier shape. Originally, I made very tiny ones, using a ravioli rolling pin to guide my squares. I lack the patience now and, besides, they no longer get lost among an assortment of larger cookies. Fill with a variety of jams for a kaleidoscope of color and flavor.

Cream Cheese Frills

• 1 cup (2 sticks) unsalted butter
• 1 tsp. pure vanilla extract
• 2 cups sifted all-purpose flour
• 1/2 tsp. kosher salt
• 1 cup quick oats
• 1 8-ounce package cream cheese
• favorite preserves

Preheat oven to 425°F.

Beat butter and vanilla until creamy. Add flour, salt and oats; mix well until blended. Add cream cheese and beat smooth. Wrap, forming a disc shape in plastic wrap and chill thoroughly.

Roll out on lightly floured board (I use a pastry cloth and stockinette covered rolling pin) to 1/8-inch thickness. Cut into 2-inch squares with a fluted pastry wheel, pizza wheel, or knife.

Place on ungreased cookie sheets. Spoon 1/2 tsp. preserves into center of each square (I use a 1-inch ice cream scoop). Bring together two opposite corners into center over filling and overlap slightly. Insert a toothpick at an angle away from the direction it would pull open during baking.

Bake 10-12 minutes until lightly browned at edges and puffed. Bake for 7 minutes in a convection oven. Remove toothpicks once cookies have cooled. Can be frozen between sheets of waxed paper. Makes about 60 2-inch cookies.