Christmas Bake-Along Replay

Thanks to Fr. Marc Roselli, S.J. who led our virtual Christmas Bake-Along December 11. And special thanks to Tim Nally, ’67 who assisted Fr. Roselli and led the trivia portion of the evening. Click here to watch the bake-along. Below is his “Dream Cookie” recipe.


  1. Preheat oven to 300.
  2. Line two cookie sheets with parchment paper large enough to fit 34-40 cookies.
  3. Put 1 stick of softened unsalted butter, 4oz of regular cream cheese (half a package), and 1 cup of confectioner’s sugar in a mixing bowl and blend together.
  4. Once creamy, add 1 teaspoon of pure almond extract. (add a little more for extra flavor)
  5. In a separate bowl, using a fork or whisk, mix 2 cups of flour and 1 teaspoon of baking powder. Gradually spoon this into the other mixture while beating it.
  6. Using your palms, roll a small portion of dough into a 1 inch ball. Place the ball on the lined cookie sheets and immediately make a depression in the ball using a ¼ teaspoon size spoon. Be sure to do this to avoid letting the dough dry out on the sheet.
  7. When all cookies have a depression in them, fill with any kind of fruit jam or preserves. (Do not use jelly)
  8. Bake for 20 minutes or until the bottom of the cookie is golden brown. At the 10 minute mark rotate the baking trays.
  9. Remove from oven and let cool for 5 minutes. Take the cookies off the pan and place them on wire racks.
  10. After the cookies have completely cooled, right before serving, place on a tray or plate with doilies and sprinkle them with confectioner’s sugar.
  11. ENJOY!
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