This recipe is a cream cheese and butter crust that bakes up light as air and flaky and sweet. Instead of using dried fruit (like some recipes call for), it uses jam (any flavor you like) They are truly delicious and look SO PRETTY on any cookie tray.
2 1/4 cups all purpose flour
1 cup butter at room temperature
8 ounces full fat cream cheese at room temperature
1 teaspoon vanilla
1/4 teaspoon salt
Mix flour and salt and set aside. NOTE: If you are using UNsalted butter, increase the salt in this recipe to 1/2 teaspoon.
In a stand mixer, beat the room temperature butter + the room temperature cream cheese + sugar and vanilla on medium high speed for 3 minutes.
After you have beaten the butter-cream cheese for 3 minutes, slowly add the flour-salt mixture (I usually add it in fourths), mixing well after each addition.
Divide the dough in half and shape into two flat disks about 3/4" thick. Cover and chill for about an hour.
After the dough has chilled for an hour, turn it out on a counter that has been coated with GRANULATED SUGAR. Roll dough to 1/8" thickness and make sure the sugar coats both sides of the dough (this dough is VERY easy to work).
1/4 teaspoon salt
Mix flour and salt and set aside. NOTE: If you are using UNsalted butter, increase the salt in this recipe to 1/2 teaspoon.
In a stand mixer, beat the room temperature butter + the room temperature cream cheese + sugar and vanilla on medium high speed for 3 minutes.
After you have beaten the butter-cream cheese for 3 minutes, slowly add the flour-salt mixture (I usually add it in fourths), mixing well after each addition.
Divide the dough in half and shape into two flat disks about 3/4" thick. Cover and chill for about an hour.
After the dough has chilled for an hour, turn it out on a counter that has been coated with GRANULATED SUGAR. Roll dough to 1/8" thickness and make sure the sugar coats both sides of the dough (this dough is VERY easy to work).
NOTE: If you are like me, I often don't get back to this dough within an hour and it is rock hard when I go to roll it out. If that happens, just let it sit out at room temperature for about 20 minutes and it will soften up enough to be workable.
Cut dough into (roughly) 2 1/2 inch squares. Pick up each square and pinch two opposite corners together (see above photo). Lay it on a parchment lined baking sheet and spoon 1/4 teaspoon of favorite jam into each end of the cookie. Personally, I like to do this step with a disposable frosting bag and I just squirt it into each end opening.
Bake in preheated 375° oven for 12 to 14 minutes (my electric oven takes exactly 12 minutes). Cool on wire rack.
ENJOY !!
