Apricot and raspberry jam stuffed cookies
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)