apricot and raspberry jam stuffed cookies

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By Connie Deitz
from Boise, ID

Perfect to give as gifts. Little fruity turnovers with a big blast of yumminess.

serves about 5 dozen 2 inch cookies
prep time 1 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For apricot and raspberry jam stuffed cookies

  • 1 lb
    butter, softened
  • 1 lb
    cream cheese, room temperature
  • 4 c
    flour
  • raspberry jam or canned apricot "solo" pastry filling
  • powdered sugar
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How To Make apricot and raspberry jam stuffed cookies

  • 1
    Heat oven to 350 degrees.
  • 2
    Cream butter and cream cheese in a large bowl. Add flour. Roll the dough on a floured surface to about an 1/8 inch thick. Really thin. Cut with a 2 inch round cookie cutter. Add 1 teaspoonful to each of the rounds. Fold over the rounds and flute the edges with a fork.
  • 3
    Place the filled rounds on an ungreased cookie sheet and bake 18-22 minutes, or until the edges begin to brown.
  • 4
    Remove from cookie sheet. Cool. You can drizzle a powdered sugar and water mixture over them or roll them in powdered sugar. (I usually drizzle the raspberry ones, and roll the apricot ones)
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