Lattice Pie Cookies

Ingredients

• 8 oz unsalted butter (softened)
• 8 oz cream cheese (softened)
• 2 cup all-purpose flour (plus more for dusting)
• 3 tbsp granulated sugar
• 1.5 tsp ground cinnamon
• 0.5 tsp kosher salt
• 0.5 cup fruit jam or preserves (Use blueberry, cherry, or a combination.)
• 2 tsp all-purpose flour (for thickening the jam filling)
• 1 egg (beaten; egg white may be used instead)
• turbinado or raw sugar (for sprinkling)
• all-purpose flour (for dusting the work surface)

Steps

1. 1

   In a large bowl, beat the softened butter and cream cheese together until smooth and fully combined. Add the flour, granulated sugar, cinnamon, and kosher salt, and mix just until a soft dough forms; do not overmix.

2. 2

   Divide the dough into two portions, shape each into a disk, wrap, and chill until firm, about 30 minutes. Chilling makes the dough easier to roll and helps the cookies hold their lattice shape.

3. 3

   Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

4. 4

   On a lightly floured work surface, roll one dough disk to about 1/8 inch thick. Cut an even number of rounds, approximately 3 inches across, and transfer them to the prepared baking sheets.

5. 5

   Stir the jam or preserves with the 2 teaspoons of flour. Place a small spoonful of the thickened jam in the center of half of the dough rounds, leaving a clear border around the edge.

6. 6

   Roll the second dough disk to the same thickness and cut it into narrow strips. Arrange strips over each jam-topped round in a crisscross lattice pattern, trimming the edges as needed.

7. 7

   Place the remaining dough rounds over the lattice-topped cookies, or use them as the bottom rounds according to the assembly, and press the edges firmly to seal. Crimp or gently press the edges with a fork if desired. Avoid pressing directly on the jam.

8. 8

   Brush the tops lightly with the beaten egg or egg white. Sprinkle with turbinado or raw sugar.

9. 9

   Bake for 12–15 minutes, rotating the baking sheets halfway through, until the edges are lightly golden and the lattice tops are set. Let the cookies cool on the baking sheets for several minutes, then transfer them to a rack to cool completely.

Notes

The source provides the ingredient list but not the complete method, so rolling thickness, chilling, oven temperature, baking time, and cookie yield are practical estimates. Chill assembled cookies briefly before baking if the dough becomes soft. Store cooled cookies in an airtight container for up to 3 days.

Nutrition per serving

• dessert
• cookies
• baked
• fall baking
• fruit-filled
• vegetarian