Perfect to give as gifts. Little fruity turnovers with a big blast of yumminess.
servesabout 5 dozen 2 inch cookies
prep time1 Hr 30 Min
cook time20 Min
Ingredients For apricot and raspberry jam stuffed cookies
cream cheese, room temperature
raspberry jam or canned apricot "solo" pastry filling
How To Make apricot and raspberry jam stuffed cookies
Heat oven to 350 degrees.
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.
Place the filled rounds on an ungreased cookie sheet and bake 18-22 minutes, or until the edges begin to brown.
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)
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Apricot and raspberry jam stuffed cookies: