Berry-Cream Cookie Snaps Recipe

For filling, in a small bowl, beat the cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill. In a small bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pans. Bake at 400 ° for 5-8 minutes or until edges are lightly browned. Loosen each cookie and curl around a wooden spoon handle. Press lightly to seal; hold until set, about 20 seconds. Remove and place on waxed paper to cool. Continue with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften. Just before serving, pipe or spoon filling into cookie shells. Dip ends of cookies into chopped strawberries if desired. Refrigerate leftovers.