- 8 oz cream cheese softened
- 8 oz butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 cup raspberry jam
- powdered sugar for dusting cookies
In a mixing bowl, mix cream cheese and butter together.
Mix in powdered sugar and vanilla.
Mix in flour. Beat until all flour is incorporated into dough.
Divide dough in half. Wrap each half in plastic wrap, flattening into a 4 inch disc.
Refrigerate for at least one hour or overnight.
When ready to bake, work with one disc of dough at a time.
Place on a lightly floured surface and roll into a rectangular shape until dough is approx. 1/8″ thick.
Trim edges and cut into 2 inch squares.
Place 1/2 teaspoon of jam on each square. Spread jam on dough.
Fold two corners of cookie towards the middle. Press lightly in the middle to secure ends.
Place on a baking sheet lined with parchment paper.
Bake for 10 minutes in a preheated 400 degree oven.
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