Ingredients
1 pound butter, softened
16 ounces cream cheese, softened
4 cups all-purpose flour
2 tablespoons sugar
Apricot, raspberry, strawberry, etc. jams for filling.
Preparation
Combine butter, cream cheese, flour, and sugar in a bowl and mix into a stiff dough. Chill dough overnight or for at least two hours.
When dough is well chilled, roll it out on a floured surface to a thickness of ¼-inch.
Pre-heat oven to 350°F.
Cut dough into 2-inch diameter circles with cookie cutter, put ¼ teaspoon of jam at center of each round and fold dough over jam to form a semi-circle.
With a dinner fork, crimp rounded edges together and perforate dough over jam filling.
AVOID TEMPTATION TO SPRINKLE COOKIES WITH ARTIFICIALLY COLORED, TACKY SUGAR SPRINKLES. IT IS NOT “RICH” LOOKING.
Place cookies on baking sheets and bake for 10 minutes, or until light brown on the bottom.
