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Ingredients
- 2 cups sifted flour
- 8 ounces salted butter (room temperature)
- 6 ounces cream cheese (room temperature)
- raspberry preserves or strawberry preserves or apricot preserves
Method
- Heat oven to 425f.
- Mix with pastry blender (beware that I do this by hand as the more you work this dough, the tougher (less light and flaky) the final outcome) until evenly blended the butter and cream cheese; then blend in the flour a little at a time with the pastry blender or two knives until dough is uniform in color.
- Separate into 2 balls; wrap in plastic wrap and refrigerate at least one hour or until firm enough to roll.
- Roll out on floured pastry sheet or board to "pie crust" thickness one of the balls (keep the 2nd one in the refrigerator).
- Using a 1" round cookie cutter (metal is best) cut out circles.
- Roll up the remaining dough and reroll and cut out circles until there is no more of the 1st ball left.
- Place all the circles of dough 1/4" apart on foil-covered cookie sheet.
- In center of each circle, put about 1/4 teaspoons jam or preserves.
- Roll out second ball of dough and cut out circles as in #4 above.
- Then take a clean floured thimble and cut out a tiny circle in the center of each.
- Reroll the discarded centers, etc.
- of the dough and cut out into circles, making half the "bottoms" and half the ones with the thimble hole, the "tops".
- Do the same with these new bottoms as in #5.
- Place a cut out "top" on top of each of the circles with the jam or preserves, so the jam shows through the center of the top.
- Press down the edges of each cookie so the cookie is "sealed".
- Bake in center of oven at 425f for about 10-12 minutes, until tops of puffed-up cookies are very slightly browned.
- Cool cookies; dust lightly with powdered (10X) sugar and enjoy!
- Note: Strawberry, apricot or seedless raspberry preserves look the prettiest and taste good; jellies tend to ooze and lose the pretty color because they melt faster.
- The preserves should not have "lumps" - take big fruit pieces out first.
- Preserves should take up all of the cut-out circle from the thimble in the top of the cookie but don't.
- overfill or they will run over the top of the cookie and burn.
