Tender cream cheese biscuits with jelly

Kristopher Marks
very easy
5 1
60 mins
60 mins


Servings: 30
  • 75 g cold butter
  • 75 g Sugar
  • 1 package Vanilla sugar
  • 250 g + some flour
  • 100 g Double cream cheese
  • 1 Egg (Gr. M)
  • 200 g Currant Jelly
  • 3 TABLESPOONS Icing sugar for dusting
  • baking paper
  • 7-10 Tbsp Disposable piping bag


  1. 1

    For the dough, first knead butter in pieces, sugar, vanilla sugar, 250 g flour, cream cheese and egg with the dough hooks of the mixer and then quickly with your hands to a smooth dough. Cover and chill for about 30 minutes.

  2. 2

    Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough 2-3 mm thin on a little flour. Use a round cookie cutter with a wavy edge (approx. 4 cm Ø) to cut out approx. 60 cookies.

  3. 3

    Cut out small stars or hearts (approx. 1 cm Ø) from half of the cookies. Knead the dough again and again, roll out and cut out again.

  4. 4

    Place the cookies on the baking trays and bake in the hot oven for about 7 minutes one after the other. Take them out and pull them off the baking tray together with the baking paper. Let them cool down.

  5. 5

    For the filling, warm the jelly and fill it into a disposable piping bag. Spray some jelly onto each cookie without a star or heart. Place the remaining cookies on top, press them lightly and let them dry.

  6. 6

    Dust with icing sugar.

Nutrition Facts

90 kcal
13 g
3 g
1 g