Nutjammer Cookies
Servings 36 cookies
Ingredients
- 1/2 cup butter softened
- 1 pkg 8 oz cream cheese softened
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- Nutjammer Filling or Pecan-Honey Filling (see recipes)
- 1 egg slightly beaten
- 1 tbs water
- powdered sugar sifted, (optional)
Nutjammer Filling
- 1/3 cup walnuts finely chopped
- 3 tbs apricot peach, or raspberry jam
Pecan-Honey Filling
- 1/3 cup pecans finely chopped
- 2 tbs sugar
- 1 tbs honey
- 1 tsp butter melted
- a dash of cinnamon ground
Instructions
Nutjammer Cookies
- In a medium mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add flour and baking powder. Beat till combined. Form dough into a ball. Cover and chill the dough in the refrigerator for 2 to 3 hours or till easy to handle.
- Meanwhile, prepare the Nutjammer Filling or Pecan-Honey Filling.
Nutjammer Filling
- In a small bowl, combine walnuts and jam.
Pecan-Honey Filling
- In a small bowl, combine pecans, sugar, honey, melted butter, and cinnamon.
Continue
- On a well-floured pastry cloth, roll dough into a 12-inch square. Cut dough into thirty-six 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. In a small bowl combine egg and water. Lightly moisten the edges of pastry squares with egg mixture. Gently fold 1 corner of the pastry over the filling to make a triangle. Lightly press together edges; seal with fork tines.
- Place pastry triangles on an ungreased large cookie sheet. Brush with egg mixture. Bake in a 375 degree F oven for 9 to 11 minutes or till bottoms are brown. Transfer cookies to a wire rack and let cool. When completely cooled, sprinkle with powdered sugar, if you like. Makes 36 cookies.
Notes
Nutjammer Cookies
