Filling:

Raspberry jam with seeds

Dough:

1 ¼ cups unbleached flour

6 tablespoons sugar

pinch of salt

4 ounces cream cheese

½ cup butter

1-tablespoon sour cream

Glaze:

1 cup powdered sugar

1-tablespoon water

Directions:

1.     In large bowl mix flour, sugar, and salt.

2.     With pastry cutter or 2 knives cut in cream cheese and butter until mixture resembles cornmeal.

3.     With fork stir in sour cream until dough holds together. Form in a ball, wrap and refrigerate for at least 2 hours.

4.     On powdered sugared surface, roll out dough with rolling pin into a 12-inch square.

5.     Cut out 2-inch squares and place ½ teaspoon of jam in middle. Fold in half and press together with fingers to seal.

6.     Place on lightly greased cookie sheet. Bake all cookies for 12-15 minutes or until lightly brown not crisp.

7.     Cool on racks before dribbling with glaze.

Loretta Frances Ichord

Copyright © 2004

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