Prep 30 mins
Cook 15 mins
Your favorite jam, jelly or preserves can be used for the filling in these delicious cookies. If you have a favorite icing recipe, they look great with some drizzled over the top.
- 3 ounces cream cheese
- 1⁄2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 pinch salt
- jam or jelly or preserves
- Cream the cream cheese and butter together. Blend in flour and salt.
- Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
- Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
- Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.
These tasted fabulous!!! I used blueberry cherry jam and it must have been too thin b/c it escaped out of the seams. Yummy! I didn't put any glaze on the top b/c they didn't need it. They were gone before they were cool. Next time I make them, I will double or triple the batch. Word got around the inlaws and they all wanted to try them. Too bad they were all gone! LOL!!
these are a great alternative to the holiday "thumbprint" cookies...I really don't care for all the nuts in the cookie itself but like the jelly. I made five times the recipe, to cover all my holiday baking, used a 3" round cutter and got about 72 cookies, and mine were right in the middle of the "10-15 minute" baking time, at 13 minutes. I used apple jelly, raspberry preserves and apricot/pineapple preserves. Based on my experience, the raspberry worked out best. The apple jelly was too runny (and sometimes escape out the seams while baking) and the apricot/pineapple TOO chunky (couldn't get a whole lot of filling into the cookies). I also dusted mine with a tiny bit of powdered sugar to make them look festive and break up the pie-crust taste just a tad. All in all, VERY good and will be making these again. Thanks for posting!