The dough on these pretty specimens has light, layery texture, while the jam has a sticky...
The dough on these pretty specimens has light, layery texture, while the jam has a sticky quality and hint of tartness. Vintage in a cookie.Instructions: Cream together cream cheese and butter until smooth and fluffy. Mix in flour a little at a time until all is combined. Form into disk , wrap with plastic wrap and refrigerate at least two hours.Roll out dough on a lightly floured surface to about ¼-inch thick. Cut into squares approximately 2½ inches.
Put about 1 teaspoon of jam in the middle of each square and fold over two opposite corners. Seal them with a little bit of water to help if needed. Place on lined cookie sheet and bake 15-18 minutes. They should be lightly golden brown around the edges and on the bottom. Let cool a minute or two before transferring to a cooling rack. Dust with powdered sugar.Tester’s notes: Our first two batches of these did not hold together. We needed to roll the dough thinner than 1/4 for it to work, and used less than a teaspoon of jam to avoid ooze.
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