Instructions
Ahead of time
- Cream together the cream cheese and butter until smooth and slightly fluffy.
- Mix in the flour, around a third to half at a time, until combined. Form into a ball, wrap with cling wrap/film and refrigerate overnight (or at least a couple hours).
When ready to bake
- Preheat the oven to 350F/175C.
- Roll out the dough on a lightly floured surface into a relatively thin layer, approx 1/4in/2mm thick. Trim the edges off the dough and cut it in to squares approx 2 1/2in/6cm square.
- Put approx 1tsp of jam in the middle of each square and fold over opposite corners. Seal them together by pressing with one finger inside, one over, using a little water to help them seal if needed.
- Place the cookies on a lined cookie sheet and bake for approx 15-18 minutes until going lightly golden around the edges.
- Leave to cool a minute before carefully transferring to a cooling rack. Dust with confectioner’s sugar before serving.
Nutrition
Calories: 115kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 18mg | Potassium: 22mg | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 0.6mg | Calcium: 9mg | Iron: 0.5mg
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