Here’s a version of the sweet dough cookies enclosing jam. I’ve used orange marmalade as the filling because it’s slight bitterness cuts all the sweetness, but you can use any jam you like.
Bonus Baking Tip: To keep cookies from sticking, line baking sheets with parchment paper or invest in silicone liners which are available at cookware stores and on-line. Parchment paper is less expensive, but if you bake a lot, in the long run you’ll save money by purchasing the liners.
Makes about 2 dozen
1/2 cup unsalted butter, softened
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
11/2 cups all-purpose flour
Orange marmalade or seedless raspberry jam
Confectioners’ sugar for dusting
Beat butter, cream cheese, sugar and vanilla until light and fluffy. Add flour. Beat until a soft dough forms. Gather into a ball. Flatten into a disk. Refrigerate 1 hour.
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone liners.
Roll out dough on a lightly floured surface to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut dough into circles. Place 1/2 teaspoon jam in the center of each dough circle. Fold dough over, creating a half-circle. Use tines of a fork dipped in flour to seal edges of dough together. Transfer to prepared sheets.
Bake until light golden brown, about 7 to 9 minutes. Cool cookies briefly on sheets, then transfer to racks to cool completely. Dust generously with confectioners’ sugar.