Ingredients
1 cup butter, softened
1 - 8 ounce package of cream cheese, softened
2 cups flour
1/2 Teaspoon salt
Your favorite jelly or jam
Preparation
Blend together softened cream cheese and butter. Add flour and salt and mix just until smooth and fully incorporated. Wrap in plastic wrap and chill for a few hours or overnight.
Remove from fridge 15-30 minutes prior to rolling out. Cut the dough into 4 pieces and roll out one piece at a time on a floured surface until it is about 1/8 of an inch thick. Cut into square shapes. Place a small amount of jam in the middle of the square and fold over to make a triangle. Seal and crimp the edges by pressing down lightly with fork tines dipped in water.
Place cookies on ungreased cookie sheet and chill in the fridge for 30 minutes. Meanwhile preheat the oven to 375°F. Bake for 15-20 minutes.
Patti’s Notes: Where to begin? Notice it says “cut into squares” but it doesn’t say what size squares? I figured since they were ‘cookies’ and not turnovers, a 3” square would probably work. Press the dough together slightly by pinching prior to using the fork to seal because if you don’t the jam will try to escape. It’s not necessary to dip the fork tines in water. Also notice there is no sugar in the dough? When they came out of the oven I thought they were very bland and in need of a glaze. I melted a couple of teaspoons of the apricot jam in the microwave, added a couple of teaspoons of brandy (okay maybe a splash more) and about a half cup of powder sugar to form a glaze. I used a pasty brush to paint the glaze on the cookies. That was EXACTLY what they needed. They turned out pretty good.
Easy Meter: PITA (Pain in the @$$)
Health-o-Meter: I made the recipe as is because they were for Christmas but I imagine they could be lightened up by using I Can’t Believe It’s Not Butter for Baking, light cream cheese and sugar free jam.
~Source: Rachael Ray’s friend Jenn
1 cup butter, softened
1 - 8 ounce package of cream cheese, softened
2 cups flour
1/2 Teaspoon salt
Your favorite jelly or jam
Preparation
Blend together softened cream cheese and butter. Add flour and salt and mix just until smooth and fully incorporated. Wrap in plastic wrap and chill for a few hours or overnight.
Remove from fridge 15-30 minutes prior to rolling out. Cut the dough into 4 pieces and roll out one piece at a time on a floured surface until it is about 1/8 of an inch thick. Cut into square shapes. Place a small amount of jam in the middle of the square and fold over to make a triangle. Seal and crimp the edges by pressing down lightly with fork tines dipped in water.
Place cookies on ungreased cookie sheet and chill in the fridge for 30 minutes. Meanwhile preheat the oven to 375°F. Bake for 15-20 minutes.
Patti’s Notes: Where to begin? Notice it says “cut into squares” but it doesn’t say what size squares? I figured since they were ‘cookies’ and not turnovers, a 3” square would probably work. Press the dough together slightly by pinching prior to using the fork to seal because if you don’t the jam will try to escape. It’s not necessary to dip the fork tines in water. Also notice there is no sugar in the dough? When they came out of the oven I thought they were very bland and in need of a glaze. I melted a couple of teaspoons of the apricot jam in the microwave, added a couple of teaspoons of brandy (okay maybe a splash more) and about a half cup of powder sugar to form a glaze. I used a pasty brush to paint the glaze on the cookies. That was EXACTLY what they needed. They turned out pretty good.
Easy Meter: PITA (Pain in the @$$)
Health-o-Meter: I made the recipe as is because they were for Christmas but I imagine they could be lightened up by using I Can’t Believe It’s Not Butter for Baking, light cream cheese and sugar free jam.
~Source: Rachael Ray’s friend Jenn
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