by Kathy Hamman Miller
These cookies are made of a flakey, cream cheese dough and are stuffed with your favorite jam in the center. It’s a great holiday cookie that’s not overly sweet that has a pastry texture that’s perfect for breakfast or a coffee break, too. Made with only five ingredients!
Ingredients:
8 oz cream cheese – softened at room temperature
1 1/2 cups unsalted butter – softened at room temperature
3 cups flour
2 cups jam
1/4 cup powdered sugar – for dusting
Instructions:
1 – You can use any jam you like; raspberry and peach are a favorite of ours over the holiday season.
2 – Using a stand or hand mixer, beat the softened butter, flour and cream cheese until it turns fluffy.
3 – On a well-floured surface, form the dough into a big ball, cover tightly, and let rest in the fridge for at least an hour.
4 – On a well-floured surface, roll the dough out into a thin flat piece, cutting into even 3 by 3 inch squares.
Line the baking sheets with parchment paper and transfer the cut squares to the baking sheets leaving a two-inch space between them. For the pinwheel shape, using a pizza cutter or knife, cut a one-inch slit diagonally on each corner of the squares.
Place a small dollop of jam in the center of each square and bring every other corner of dough together to the center pinching together to seal. You can also just pinch together two of the corners across from each other of the cut squares to secure the jam inside.
5 – Preheat oven to 350 degrees F. Bake for 10-15 minutes, depending on how much filling you have, until the edges are browned.
Once the cookies completely cool, dust them with powdered sugar. Enjoy!
