Berry-Cream Cookie Snaps

Ingredients :

• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons seedless strawberry jam
• 1/4 cup heavy whipping cream, whipped
• 1 to 3 drops red food coloring, optional
• batter:
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 large egg whites, room temperature
• 1/4 teaspoon vanilla extract
• 1/4 cup butter, melted and cooled
• Chopped fresh strawberries, optional

Directions

• Preheat oven to 400°. Beat cream cheese, sugar and jam until blended. Fold in whipped cream and, if desired, food coloring. Refrigerate.
• For batter, whisk sugar, flour and salt; stir in egg whites and vanilla until smooth. Whisk in butter until blended. Line baking sheets with parchment. Preparing 4 cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pans. Bake until edges are lightly browned, 5-8 minutes.
• Loosen each cookie and curl around a wooden spoon handle. Press lightly to seal; hold until set, about 20 seconds. Transfer to waxed paper to cool. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften.
• Just before serving, spoon filling into cookie shells. Or pipe it by cutting a small hole in the tip of a pastry bag and inserting a star tip, then transferring filling to bag. After filling shells, dip ends of cookies into chopped strawberries if desired. Refrigerate leftovers.

https://www.tasteofhome.com/recipes/berry-cream-cookie-snaps/