INGREDIENTS
- 3 oz cream cheese, softened
- 1 stick salted butter, softened
- 1 1/4 cups all-purpose flour, plus extra for flouring
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 6 tablespoons jam of choice
- powdered sugar for dusting, optional
PREPARATION
- Combine cream cheese, butter, flour, vanilla, and granulated sugar in mixing bowl until smooth. Or pulse in food processor. Roll into ball and cover with plastic wrap. Refrigerate for 2 hours or up to overnight. Dough will be very soft.
- Preheat oven to 350˚F. Sprinkle flour on work surface. Divide dough in half. Place one half back into refrigerator. Roll out first half to 1/4” thickness. Cut into about 12 squares each roughly 2 1/2“ square. Re-form the dough and re-roll as needed.
- Place squares on lined jelly roll pan. Place a dollop of jam in the center of each square. Fold over 2 corners to meet in middle. Repeat for remaining dough and jam using as many flavors of jam or preserves as you wish. Re-roll any spare dough into new squares.
- Bake each sheet or cookies for 15-18 minutes. Allow cookies to cool in pan for 5 minutes before removing to cooling to cool completely for 1 hour. Optional: sprinkle lightly with powdered sugar in sieve before serving.