It isn’t a cookie but the Cream cheese makes these tender treats just melt in your mouth.
Prep: 20 min. + chilling
Bake: 15 min. /batch
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2-1/2 cups all-purpose flour
- 1/2 cup apricot spreadable fruit or seedless raspberry preserves
In a large bowl, cream butter and cream cheese until light and
fluffy. Gradually add flour to the creamed mixture and mix well.
Divide dough into four portions; cover and refrigerate until easy to
On a lightly floured surface, roll one portion of dough at a time
into a 10-in. x 7-1/2-in. rectangle. Trim edges if necessary. Cut
into 2-1/2-in. squares.
Place 1/4 teaspoon spreadable fruit, jam or preserves near each end of two
diagonal corners. Moisten the remaining two corners with water; fold
over and press lightly.
Place on ungreased baking sheets. Bake at 350° for 12-15 minutes
or until corners are lightly browned. Cool 2-3 minutes before
removing to wire racks to cool.
Yield: 4 dozen.