Recipe by jamiej
found this in a taste of homes, looks good, seems easy havent tried it but want to.
Top Review by Pasta-Bella
These are lovely, flaky, and delicate cookies! I first found this recipe in a vintage Betty Crocker "Cooky" book. They look very elegant and have a wonderfully light texture. I have tried different ways of assembling them and, for me, I find it easier to use a small round cookie cutter, 2" or less, and sandwiching two rounds together with jam in the middle. Be sure to roll dough thin, about 1/16" and moisten sealing edges if needed to help keep jam from oozing. You can crimp with a fork as well. Brush with egg white and sprinkle with sugar before baking for a lovely golden brown finish. A great cookie, that we even eat for breakfast sometime. Shhh...after all, it has jam in it! They're beautiful and tasty, give them a try.
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup apricot fruit spread or 1⁄2 cup seedless raspberry preserves
Directions See How It's Made
- In a large mixing bowl, cream the butter and cream cheese. Gradually add flour to the creamed mixture. Divide dough into four portions; cover and refrigerate until easy to handle.
- On a lightly floured surface, roll one portion of dough at a time into a 10-in. x 7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares.
- Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly.
- Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool. Yield: 4 dozen.