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A fluted pastry wheel creates the pretty ruffled edges of this delicate cookie. A beautiful addition to any tea party.
4 ozs (125 g) cream cheese, softened1/2 cup (125 mL) butter, softened1 tbsp (15 mL) granulated sugar1 cup (250 mL) Robin Hood® All-Purpose Flour1/4 cup each (approx) (50 mL) Smuckers® Pure Raspberry and Apricot Jams Icing sugar
1. In bowl, beat cream cheese and butter until fluffy; beat in granulated sugar. Stir in flour in 2 additions. 2. Divide dough in half; shape each half into a rectangle. Wrap and refrigerate until firm, about 1 hour. 3. On lightly floured surface, roll out each half of dough into 10-inch (25 cm) square. 4. Using fluted pastry wheel, trim edges; cut dough into 2-inch (5 cm) squares. 5. Place approximately ½ tsp (2 mL) jam in center of each square. 6. Overlap opposite corners and pinch together. Place on parchment lined baking sheets.7. Bake at 350°F (180°C) for 12 to 13 minutes or until edges start to brown. 8. Cool on racks and sprinkle lightly with icing sugar.
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