|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 Dozen (9 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These butter cookies are made with a pastry-like cream cheese dough. The jam and a light dusting of confectioners' sugar are the only sweeteners.
The pictured cookies were cut out with a square cookie cutter. They can be cut out with a round cookie cutter as well.
- 1/2 cup butter (softened)
- 1 package/3 ounce cream cheese (softened)
- 1 1/4 cups flour (all-purpose)
- 1/4 to 1/3 cup jam (chilled)
- 1/4 cup sugar (confectioners')
In a mixing bowl with an electric mixer, combine the butter and cream cheese; beat until fluffy.
Add flour to the mixture and blend well.
Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 20 to 30 minutes.
Heat the oven to 350 F. Lightly grease a baking sheet or line with parchment paper.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2 to 2 1/2-inch square cutter. Place them about 1 1/2 inches apart on the prepared baking sheet.
Spoon 1/4 to 1/2 teaspoon jam onto the center of each cookie. Fold opposite sides together, slightly overlapping edges.
Bake at 375° for 12 to 15 minutes.
Remove the pan to wire racks to cool. Lightly sift confectioners' sugar over the cooled cookies.
Makes about 20 to 24 cookies
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