Cream Cheese Cookies

1. Stage

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, five to seven minutes. Editor's Tip: Don't skimp on the creaming time. The ingredients might be combined after a few minutes, but creaming butter and sugar is all about incorporating air into the batter. Continue mixing until the sugar crystals are no longer visible and the mixture becomes light-colored with peaks. Beat in the egg yolk and vanilla. Add the flour and mix well.

2. Stage

Cover and refrigerate for one hour or until easy to handle. Editor's Tip: Taking the time to chill cookie dough is one of our top sugar cookie tips. Chilling prevents the dough from spreading, so the cookies turn out soft and puffy instead of crispy and flat.

3. Stage

Shape the dough into 1-inch balls. Place them 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-inch-deep indentation in the center of each ball. Fill each one with about 1/4 teaspoon of jam. Editor's Tip: Use a piping bag (or a plastic bag with the corner snipped off) to easily pipe the jam into the cookies. If you prefer a jamless cookie, flatten the dough ball slightly instead of adding the indentation, similar to the process used in this 3-ingredient sugar cookie recipe.

4. Stage

Bake at 350°F for 10 to 12 minutes or until set. Remove the cookies to wire racks to cool. Editor's Tip: To create a snow-covered finish, dust the cookies with confectioners' sugar. Let them cool for a few minutes first or the sugar will melt into the cookie.