Connie McElderry of Omaha sent this recipe, one she says she makes every year. It's a good way to showcase your favorite fruit spread (like the huckleberry preserves we used) without resorting to the usual thumbprint cookie. Close your eyes when you take your first bite: The soft, delicate, cream-cheese-imbued dough tastes more like fruit-topped cheesecake than cookie.
Page 2 Today's recipe | Tomorrow Lizzies
GOT A GREAT COOKIE RECIPE? Share the joy, spread the love and send the recipe — with your name, address, phone number and a note about why it's special — to nichole.aksamit@owh.com. Don't delay: We're accepting cookie recipes for possible publication through Thursday.
NEED HELP? Join World-Herald food writers Nichole Aksamit and Jane Palmer for “In a Pinch,” live cooking and baking chats from 12:30 p.m. to 1:30 p.m. Thursdays through Christmas at Omaha.com/food_dining.
Copyright ©2012 Omaha World-Herald®. All rights reserved. This material may not be published, broadcast, rewritten, displayed or redistributed for any purpose without permission from the Omaha World-Herald.
