This recipe is a cream cheese and butter crust that is light as air and bakes up flaky and sweet. Instead of using dried fruit, it uses jam (any flavor you like) They are truly delicious and look SO PRETTY on any cookie tray.
2 1/4 cups all purpose flour
1 cup UNsalted butter at room temperature
8 ounces full fat cream cheese at room temperature
1/2 teaspoon salt
Mix flour and salt and set aside. NOTE: If you do not have salt free butter, just omit the salt in this recipe.
In a stand mixer, beat the room temperature butter and the room temperature cream cheese on medium high speed for 4 minutes.
After you have beaten the butter-cream cheese for 4 minutes, slowly add the flour-salt mixture (I usually add it in fourths), mixing well after each addition.
Divide the dough in half and shape into two flat disks about 3/4" thick. Cover and chill for about an hour.
After the dough has chilled for an hour, lightly coat each disk with flour and pat off any extra. Coat your counter with regular granulated sugar and roll out the dough to 1/8" thickness.
NOTE: If you are like me, I often don't get back to this dough within an hour and it is rock hard when I go to roll it out. If that happens, just let it sit out for 10 to 15 minutes to let it soften up enough to be workable. The dough is very forgiving that way.
Cut dough into 2 1/2 inch squares. Pick up each square and pinch two opposite corners together (see above photo). Lay it on a parchment lined baking sheet and spoon 1/4 teaspoon of favorite jam into each end of the cookie. Personally, I like to do this step with a disposable frosting bag and I just squirt it into each end opening.
Sprinkle the pinched center with a little more granulated sugar. Bake in preheated 375° oven for 12 to 14 minutes (my electric oven takes exactly 12 minutes). Cool on wire rack.