by: Grace Newman
Ingredients: (Yield 5 dozen)
Ingredients: (Yield 5 dozen)
- 8 ounces cream cheese, softened
- 3/4 pound of butter, softened
- 3 cups flour
- fruit jam, pitted dates for fillings, your choice
- 1 egg white
- confectioners’ sugar, enough for dusting
- Using a standing mixer, beat the cream cheese and butter at medium-high speed for about 3 minutes (or if using a handheld mixer, for about 6 minutes) until light and creamy.
- Reduce mixer speed to low and add flour, 1 cup at a time, until combined.
- Divide the dough into 4 equal parts and wrap each part in plastic wrap. Refrigerate dough for at least 1 hour. Preheat oven to 350°F.
- Between 2 sheets of floured wax or parchment paper, roll out one portion of the dough (keeping the remaining dough refrigerated until ready to roll) to ¼ inch thickness. Remove the top paper and cut the dough into 2-inch squares using a square cookie or biscuit cutter. If you don’t have a cutter, just cut dough with a knife into 2-inch strips lengthwise and then again widthwise to make 2-inch squares.
- Using a very small spoon, place less than half a teaspoon of jam or pitted date in the center of each square. Brush 2 opposite corners with egg white. Fold one corner over the filling, then overlap the second corner and gently pinch corners to seal. Repeat with the remaining two corners. Corners must be securely sealed or they will come apart while baking. (Note: avoid putting too much filling into the cookie, otherwise the jam will run out too much while baking).
- Arrange cookies on a parchment-lined cookie sheet 2 inches apart. Bake for 15 minutes or until golden. Allow to cool. Dust with confectioners’ sugar just before serving.
- If the finished cookies are to be served later, they can be stored without confectioners’ sugar between sheets of wax or parchment paper in an airtight container.
