This recipe was an ad in a magazine promoting a specific brand of butter. It is signed by Regina Beidler. It looked fun and thought I should try it. Surprisingly the dough has no sugar and still tastes great. The treat gets its sweetness only from the jam in the middle. The dough was also beautifully easy to handle. Against my better judgment, I followed the recipe to the letter and “sandwiched” the treat before baking it. I think this was wrong. It took a long time to cook and the part near the jam was a little mushy. Next time I’ll be sure to first bake the cookies and then “glue” them with the jam. I’m giving you the corrected recipe below.
- 5 cups all-purpose flour
- 1 pound salted butter, softened
- 8 ounces cream cheese, softened
- 1 cup jam of your choice
- confectioner’s sugar for dusting
How to make: Use a mixer to beat the butter with the cream cheese at medium speed. Add the flour one cup at a time. Shape the dough into a ball, wrap it with cling film and let it rest in the refrigerator for an hour. Sprinkle the surface you will be using to roll the dough with some confectioner’s sugar. Roll the dough and cut the cookies. You can make them round or use a cookie cutter to give them other shapes. Place the cookies on a baking sheet and cook them at a pre-heated oven at 375F/190C for about 10 minutes or until lightly golden. Let them cool off. Put about a teaspoon of jam in the center of one cookie. Place one more on top and squeeze gently to “glue” them. Dust plenty of confectioner’s sugar on top and serve!