My mom, Diane Lescosky, made these cookies every Christmas for us and this recipe was one of my Dad's favorite. Sometimes she'd fill them with chopped pecans that we had picked and shelled with my Pop Pop, other times she'd fill them with jam or preserves. I'd like to think that my folks would like my version, filled with our Strawberry Vanilla and Salted Caramel Peach Spread. You'll notice there is no sugar in the cookie dough. This is not a typo. The only sugar in this recipe is the powdered sugar you use for rolling the dough before baking and dusting before serving.
- 1/2 cup Butter, softened
- 3 oz. Cream Cheese, softened
- 1 1/4 cup All purpose flour
- 1 pinch salt
- Powdered sugar, for rolling cookies
- Unicoi Preserves Strawberry Vanilla Spread
- Unicoi Preserves Salted Caramel Peach Spread
Beat butter and cream cheese with a mixer until light and fluffy. Add a pinch of salt.
Add the flour gradually, beating well after each addition. After you've incorporated all the flour, roll into a ball, wrap with plastic wrap and refrigerate to chill, an hour or longer.
Preheat oven to 375 degrees. Take dough out of the refrigerator and let it soften about 15 minutes so its easier to roll. The dough should be cool to touch. For ease of rolling, sprinkle your surface with powdered sugar (not flour) and roll dough out to about 1/8 inch thickness. Cut cookies using a 2 1/2 inch or 3 inch round cookie cutter. Alternately, cut into squares of that same dimension.4. Spoon 1/4 teaspoon of Unicoi Preserves into the center of each cookie. Fold opposite sides together, with a slight overlap. Press lightly to seal.5. Place cookies on a Silpat or parchment lined baking sheet.6. Bake at 375 degrees for 10-12 minutes. They will not brown on top, only set.7. Remove and place on wire cooling rack. Sprinkle with powdered sugar before serving.8. Note: If some of the cookies open up and weep a bit, don't worry, just sprinkle those with a bit more powdered sugar. They'll still be delicious.9.Recipe Notes
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