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Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
239 | Calories |
18g | Fat |
13g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 9 | |
Amount per serving | |
Calories | 239 |
% Daily Value* | |
Total Fat 18g | 23% |
Saturated Fat 10g | 48% |
Cholesterol 56mg | 19% |
Sodium 200mg | 9% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 3% |
Protein 8g | |
Calcium 38mg | 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.Â
The pictured cookies were cut out with a square cookie cutter. They can be cut out with a round cookie cutter as well.Â
Ingredients
- 1/2 cup butter (softened)
- 3 ounces cream cheese (​softened)
- 1 1/4 cups all-purpose flour
- 1/4 to 1/3 cup jam (chilled)
- 1/4 cup confectioners sugar
Steps to Make It
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In a mixing bowl with an electric mixer, combine the butter and cream cheese; beat until fluffy.
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Add flour to the mixture and blend well.
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Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 20 to 30 minutes.
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Heat the oven to 350Â F. Lightly grease a baking sheet or line with parchment paper.
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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.
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Spoon 1/4 to 1/2 Â teaspoon jam onto the center of each cookie. Fold opposite sides together, slightly overlapping edges.
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Bake at 375 F for 12 to 15 minutes.
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Remove the pan to wire racks to cool. Lightly sift confectioners' sugar over the cooled cookies.