This is one of those favorite old cookie recipes we break out during the holidays every year at our house. Because the dough is made ahead and stored in the refrigerator, you can bake small amounts and serve them freshly baked anytime.
To begin, whip together everything except the flour until well blended and creamy. This takes about 3 to 5 minutes in the mixer with a wire whisk.
Changing to a paddle attachment, add the flour one half cup at a time until dough comes together into a ball.
Turn it out onto a flat surface and knead a few times, adding flour until you have a smooth ball that doesn’t stick to your hands.
Refrigerate the dough for at least one hour.
When chilled, roll dough to about 1/8″ thickness and cut out about 2 1/2 to 3 inch circles. A cookie cutter is nice, but you can use an appropriate sized glass in a pinch.
Place dough circles on a cookie sheet and spoon a scant teaspoon of fruit pastry filling into the center of each.
Fold two sides of circle to center, securing with a drop or two of water. (I do a little pinch to make the join more secure)
After baking 10 – 12 minutes in a 375 degree (F) oven, dust liberally with powdered sugar.
Don’t be surprised if like me, you find yourself bringing these back by popular demand every single year.
Happy Cookie Days!
Folded Fruit Cookies
Ingredients
- 8 oz package cream cheese
- 1/2 cup butter
- 1 tsp vanilla
- 1/2 tsp salt
- 1 egg
- 1/4 tsp allspice
- 1 and 2/3 cup all purpose flour
- 1 can fruit pastry filling
Instructions
- To begin, whip together everything except the flour until well blended and creamy. This takes about 3 to 5 minutes in the mixer with a wire whisk.
- Changing to a paddle attachment, add the flour one half cup at a time until dough comes together into a ball.
- Turn it out onto a flat surface and knead a few times, adding flour until you have a smooth ball that doesn’t stick to your hands.
- Refrigerate the dough for at least one hour.
- When chilled, roll dough to about 1/8″ thickness and cut out about 2 1/2 to 3 inch circles. A cookie cutter is nice, but you can use an appropriate sized glass in a pinch. 🙂
- Place dough circles on a cookie sheet and spoon a scant teaspoon of fruit pastry filling into the center of each.
- Fold two sides of circle to center, securing with a drop or two of water. (I do a little pinch to make the join more secure).
- After baking 10 – 12 minutes in a 375 degree (F) oven, dust liberally with powdered sugar.
Oh wow – I was hungry anyway because I forgot to eat (don’t judge me, you know you’ve done it too…lol) but man, those look amazing! Strawberry jam or Apple butter… dang it, I have got to try these!
APPLE BUTTER!!!! That sounds delicious. Mom has always made these with apricot filling (I remember them from when I was a little girl and well, I’m pretty old now…ha!) but there are other fillings that I’d probably like more. Now I need to figure out how to make apple butter.
You just cook and cook and cook and cook and cook and cook apples. Then add a little cinnamon. 😉