Saturday, October 8, 2011
Next on the baking list
The next cookie is from the same book and is another easy yet tasty treat..
1/2 c butter, 3 oz of cream cheese, softened, 1 1/4 cup flour, 1 teaspoon vanilla and whatever jelly you would like. I used a organic cranberry/raspberry jam. I double the recipe...
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add flour to butter mixture. Beat Well.
Roll dough to 1/8 inch thickness on a lightly floured surface, cut with a 3 inch round cookie cutter. Place on lightly greased baking sheets. Spoon 1/4 teaspoon jam on each cookie. Fold opposite sides to center, slightly overlapping edges. press down lightly on centers. Bake at 375 for 15 minutes. Remove to wire racks to cool. I then mixed powdered sugar and a touch of Egg Nog to make a nice drizzle glaze. If you are using other jams you can match the glaze to compliment the jam.
I will warn you almost half of the cookies did not want to stay closed in the middle - tried several ways to fix it put they still wanted to pop open. They still taste great but for those of us who have to have perfection this might up set you. I think if you went with a large circle so you could overlap them further that might fix the problem just remember you will have to bake them a bit longer. Still they are mighty tasty....