Calamansi Curd Cookies

These Calamansi Curd Cookies are made with an easy to handle cream cheese dough that is topped with a dollop of Calamansi Curd. It's a cookie and pastry in one!

These Calamansi Curd cookies are very similar to my Filipino Flavored Polish Kolaczki Cookies, it uses the same type of cream cheese dough that is very easy to make especially if you use a food processor. It can be done by had as well, but will be pretty messy initally.

Dough Ingredients

This makes a small batch of Calamansi Curd cookies if you think 30 cookies is a small batch that is!

Flour - You will need one cup of flour. Use all purpose flour for this recipe.

Salt - A pinch of salt is good.

Cold Butter - Cut 4 oz of butter into small cubes

Cream Cheese - You will need 4 oz of cream cheese at room temperature so it is easier to mix into the flour.

How to Mix the Dough in a Food Processor

Add the flour and salt and cold butter cubes in the food processor. Start by slowly pulsing until the flour stops going all over the place.

Then leave it to blitz for about 2 minutes until it starts looking like sand.

Add the cream cheese and bliz for 1 minute until it forms a dough.

Take the dough out of the food processor and wrap it in plastic wrap and leave to rest in the refrigerator for 30 minutes.

How to Make Calamansi Curd Cookie Dough by Hand

To make it by hand place the flour and salt into a large bowl and mix well. Then add in the cold butter cubes. Using your finger tips rub the butter into the flour. Keep rubbing until the flour starts looking like sand.

Add in the soft cream cheese and mix with a wooden spoon initally. Take it out of the bowl and kneed on a clean surface until you get a nice soft dough.

Wrap it in plastic wrap and leave to rest in the refrigerator for 30 minutes.

Make the Calamansi Curd

While the dough is resting you can make the Calamansi Curd. Use my recipe for Calamansi Curd, which you can also make a day or several days before hand.

Form the Cookies

Now that you have the curd and the dough finished you are now ready to make Calamansi Curd Cookies.

Take the dough out of the refrigerator and roll it out about half a centimeter thick.

Then cut the dough out with a cookie cutter. I used a 2 inch flour shaped one, but you can do a circle or square one.

Then place it in a greased mini muffin tin. Lightly press the sides up the tin and make an indent with your finger in the middle of the pastry.

Finally place half a teaspoon of curd into each flower middle.

Bake the Calamansi Curd Cookies for 12 minutes until they are a nice and lovely light golden color.

Once baked leave to cool in the tin for 5 minutes and transfer to a wire rack to fully cool down. You will see some of the Calamansi Curd has seeped over, but that is totally okay. It doesn't affect the flavor at all.

How To Serve Calamansi Curd Cookies

Once they have cooled down dust them with powdered sugar and place on a serving platter.

How to Store

You can leave the Calamansi Curd Cookies in a sealed container on the counter top for up to two days. They can be frozen for up to 3 months if needed. To defrost just leave on the counter for about an hour and then lightly toast at 325F for 5 minutes.

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