Raspberry, strawberry, apricot preserves or seedless
Heat oven to 425 degrees F.
Mix butter and cream cheese with a pastry blender until evenly blended. Do not
overwork the dough, as the less light and flaky the dough will become. Blend in
the flour a little at a time with the pastry blender or two knives until dough is
uniform in color. Separate into 2 balls; wrap in plastic wrap and refrigerate at
least one hour or until firm enough to roll.
Roll one of the balls out on floured pastry sheet or board to "pie crust"
thickness (keep the second ball in the refrigerator). Using a 1-inch round cookie
cutter (metal is best), cut out circles. Roll up the remaining dough and re-roll
and cut out circles until there is no more of the first ball left. Place all the
circles of dough 1/4 inch apart on foil-covered cookie sheet. In center of each
circle, put about 1/4 teaspoon jam or preserves. Roll out second ball of dough and
cut out circles as above. Using a clean floured thimble, cut out a tiny circle in
the center of each. Re-roll the discarded centers, etc. of the dough and cut out
into circles, making half the "bottoms" and half the ones with the thimble
hole the "tops". Do the same with these new bottoms as above. Place a
cut out "top" on top of each of the circles with the jam or preserves,
so the jam shows through the center of the top. Press down the edges of each cookie
so the cookie is sealed.
Bake in center of oven for about 10 to12 minutes, until
tops of puffed-up cookies are very slightly browned.
Cool cookies; dust lightly with sifted confectioners sugar.
Strawberry, apricot or seedless raspberry preserves look the prettiest
and taste good; jellies tend to ooze and lose the pretty color because they melt
faster. The preserves should not have "lumps." Take big fruit pieces out
first. Preserves should take up all of the cut-out circle from the thimble in the
top of the cookie but do not overfill or they will run over the top of the cookie