They can be filled with all kinds of things. Carrie and I
used apricot preserves, which was good, but apricots are definitely not my
favorite. You can use nuts, poppyseed, or any preserve you like. When I told my
Dad that I had a great recipe for these thanks to Carrie, he requested a batch
made with pineapple and cream cheese. I ran out of cream cheese halfway
through, so switched to red raspberry preserves, and I think they both turned
out great!
This is a very light dough, very pastry like, and they bake
up so light and flaky. Except for the rolling out part, these are a cinch to
make and the dough only requires 4 ingredients. I am glad I tried these this
year and will definitely be adding them to my Christmas Cookie repertoire for
future years!
Ingredients
- 2 sticks unsalted butter at room temperature
- 8 oz. cream cheese at room temperature
- 2 1/4 cups flour
- 1/4 tsp. salt
- Filling:
- 4 oz. cream cheese softened
- 2 tbsp. powdered sugar plus more for dusting
- 1 can crushed pineapple drained very well
- or whatever you like!
Instructions
- Cream together butter and cream cheese, until light and fluffy, about 2 minutes.
- Slowly add in the flour and salt, mixing until incorporated. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours.
- Remove from fridge and preheat oven to 375 degrees. Line baking sheets with silpats or parchment paper.Prepare filling by mixing the powdered sugar with the cream cheese.
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full recipe : www.oldhousetonewhome.net
