Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.
Ingredients
- butter: 0.5 cup (softened)
- cream cheese: 1 pack (3 ounce pack)
- sifted all-purpose flour: 1 cup
- fruit preserves: 1 cup
- white sugar: 0.33333 cup
- ground cinnamon: 1 tsp
Metric Conversion
Stages of cooking
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DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
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AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
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Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
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Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
