Marionberry
Cream Cheese Tarts
These
are delectable little cookies. They are sugar cookies built on a cream
cheese base recipe. The almond and powdered sugar will remind you of
wedding cookies or almond crescents. Though this is a fancy cookie recipe,
the dough goes together simply and quickly.
This recipe calls
for marionberry
jam and the combination of marionberry jam, cream cheese, and almond
is delightful but any smooth, spreadable jam or jelly will do.
Marionberry
Cream Cheese Tarts Recipe
Ingredients
3/4 cup (1-1/2 sticks)
butter
1 eight-ounce package of cream cheese
1 cup granulated sugar
1 teaspoon almond extract
2 1/4 cups all purpose flour
1/2 teaspoon. baking soda
powdered sugar for dusting
a smooth marionberry jam or jelly for filling, about 4 ounces
Directions
1. Cream together
the butter, cream cheese, and sugar until light and fluffy. Add the
extract.
2. In another bowl, mix the flour and baking soda together. In two or
three additions, mix the flour mixture into the creamed mixture. Refrigerate
the dough for an hour or more.
3. Preheat the oven to 350 degrees. On a floured counter, roll the dough
to about 3/16-inch thick. Cut with three inch cookie cutters into the
shapes of your choice. In half of the cookies, cut one holes in the
center. Bake for nine to ten minutes on greased sheets. The edges should
no more than just barely start to turn brown. Cool on wire racks.
4. After the cookies have cooled, dust the cookies with the holes in
the centers with powdered sugar. Use a fine mesh sieve to get an even,
attractive dusting.
5. Match up cookies, ones without holes for the bottom halves and ones
with holes for the top halves. Invert the cookies and place a half teaspoon
of jam or jelly in the center of the bottom cookies so that when pressed
together, the cookies are back to back. Smear the jam around the center
of the cookie and press the two halves together. It will not take much
jam to finish the cookies and too much jam will squish out the sides.
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